| 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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