| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | German | 100 | Servings | |
INGREDIENTS
| 6 1/4 | lb | HAM SECTIONED CURED |
| 2 1/2 | lb | CHEESE AMER/SLICE |
| 2 1/2 | lb | CHEESE AMER/SLICE |
| 2 | lb | BUTTER PRINT SURE |
| 2/3 | c | ONIONS DRY |
| 200 | sl | BREAD CH 7 GRAIN #83 |
| 2 | tb | HORSERAD DEH 2 1/2 |
| 1 1/4 | c | MUSTARD PREP. 1 LB JAR |
INSTRUCTIONS
1. COMBINE BUTTER OR MARGARINE, MUSTARD, HORSERADISH, POPPY SEED, AND ONIONS. MIX WELL. SPREAD 1 TBSP FILLING ON 1 SLICE OF BREAD. PLACE 1 SLICE HAM AND 1 SLICE CHEESE OVER FILLING IN EACH SANDWICH. TOP WITH SECOND SLICE OF BREAD. 2. PLACE SANDWICHES ON 7 SHEET PANS (18 BY 26"). TOAST IN 475F. OVEN 15 MINUTES OR UNTIL IGHLTY BROWNED. 3. CUT EACH SANDWICH IN HALF. SERVE HOT. NOTE: FOR CONVECTION OVEN; USE 425F., TOAST 5 MINUTES. Recipe Number: N00605 SERVING SIZE: 1 SANDWICH From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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