| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 12 |
lb |
BACON;SLICED FZ |
| 6 1/4 |
lb |
CHEESE CHEDDER |
| 10 |
lb |
TOMATOES FRESH |
| 5 |
lb |
LETTUCE FRESH |
| 200 |
sl |
BREAD SNDWICH 22OZ #51 |
| 2 |
lb |
SALAD DRESSING #2 1/2 |
INSTRUCTIONS
1. PREPARE BACON ACCORDING TO DIRECTIONS ON RECIPE NOS. L00200 OR L00202.
2. PLACE 1 SLICE CHEESE, 2 SLICES TOMATOES AND LETTUCE LEAF ON 1 SLICE OF
TOAST; SPREAD SECOND SLICE OF TOAST WITH ABOUT 2 TSP SALAD DRESSING. TOP
WITH SECOND SLICE OF TOAST.
3. CUT EACH SANDWICH IN HALF, SERVE IMMEDIATELY.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1, BACON MAY BE COOKED IN A MICROWAVE OVEN. COOK BACON
ACCORDING TO EQUIPMENT MANUFACTURER'S DIRECTIONS.
NOTE: 2. IN STEP 2, 10 LB 3 OZ FRESH TOMATOES A.P. WILL YIELD 10 LB
SLICED
TOMATOES AND 5 LB 6 OZ FRESH LETTUCE A.P. WILL YIELD 5 LB TRIMMED LETTUCE.
NOTE: 3. FOR BEST RESULTS, SANDWICHES SHOULD BE PREPARED IN 25 PORTION
BATCHES.
NOTE: 4. OTHER TYPES OF BREAD MAY BE USED FOR SANDWICHES. DO NOT TOAST
RYE
OR PUMPERNICKEL BREADS.
Recipe Number: N00103
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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