Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 12 pounds | BACON;SLICED FZ |
| 6¼ pounds | CHEESE CHEDDER |
| 10 pounds | TOMATOES FRESH |
| 5 pounds | LETTUCE FRESH |
| 200 slices | BREAD SNDWICH 22OZ #51 |
| 2 pounds | SALAD DRESSING #2 1/2 |
1. PREPARE BACON ACCORDING TO DIRECTIONS ON RECIPE NOS. L00200 OR L00202.
2. PLACE 1 SLICE CHEESE, 2 SLICES BACON, AND 2 SLICES TOMATOES AND LETTUCE LEAF ON 1 SLICE OF BREAD; SPREAD SECOND SLICE OF BREAD WITH ABOUT 2 TSP SALAD DRESSING. TOP WITH SECOND SLICE OF BREAD.
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.
NOTE: 5. IN STEP 2, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD.
Recipe Number: N00101
SERVING SIZE: 1 SANDWICH
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .