Grilled tuna and swiss chee

Yield: 100 Servings

Measure Ingredient
9 pounds TUNA LIGHT MEAT 4 LB
12 ounces CHEESE CHEDDER
2 pounds BUTTER PRINT SURE
12 ounces SOUR CREAM 12 OZ
1 pounds CELERY FRESH
4 ounces ONIONS DRY
200 slices BREAD CH 7 GRAIN #83
1 teaspoon PEPPER BLACK 1 LB CN
12 ounces SALAD DRESSING #2 1/2

TEMPERATURE: 400 F. GRIDDLE

1. DRAIN AND FLAKE TUNA. COMBINE WITH CHEESE, CELERY, ONIONS, SALAD DRESSING

SOUR CREAM, AND PEPPER. REFRIGERATE UNTIL READY TO USE.

2. SPREAD 1 SLICE BREAD WITH ¼ CUP (1-NO. SCOOP) FILLING. TOP WITH SECOND

SLICE BREAD.

3. BRUSH TOP AND BOTTOM OF SANDWICHES WITH BUTTER OR MARARINE.

4. GRILL EACH UNTIL LIGHTLY BROWNED ON EACH SIDE.

5. CUT EACH SANDWICH IN HALF. SERVE HOT.

NOTE: 1. IN STEP 1, 11-12½ OZ OR 11-13 OZ CN CANNED TUNA MAY BE USED.

NOTE: 2. IN STEP 1, 12 OZ (3 CUPS) CHEDDAR CHEESE MAY BE USED FOR SWISS CHEESE.

NOTE: 3. IN STEP 1, 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED CELERY AND 5 OZ DRY ONIONS A.P. WILL YIELD 4 OZ CHOPPED ONIONS.

NOTE: 4. IN STEP 1, ½ OZ (3 TBSP) DEHYDRATED CHOPPED ONIONS MAY BE USED.

SEE RECIPE CARD A-11.

NOTE: 5. IN STEP 1, SOUR CREAM SAUCE MIX MAY BE USED FOR SOUR CREAM.

MIX ACCORDING TO INSTRUCTIONS ON CONTAINER.

Recipe Number: N00500

SERVING SIZE: 1 SANDWIC

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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