Yield: 100 Servings
Measure | Ingredient |
---|---|
12½ pounds | BEEF CORNED FZ |
6¼ pounds | CHEESE AMER/SLICE |
4 pounds | LETTUCE FRESH |
12 pounds | BREAD SNDWICH 22OZ #51 |
2 pounds | MUSTARD PREP. 1 LB JAR |
1. SLICE CORNED BEEF INTO THIN SLICES 19 TO 25 PER POUND.
2. SPREAD 1 SLICE BREAD WITH MUSTARD. PLACE 2 TO 3 SLICES CORNED BEEF AND 1
SLICE CHEESE ON BREAD; TOP WITH LETTTUCE AND SECOND SLICE OF BREAD.
3. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL READY TO SERVE.
:
NOTE: 1. SEE GUIDELINES FOR SANDWICH PREPARATION, RECIPE NO. N-G-1.
2. IN STEP 2, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
3. IN STEP 2, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD.
4. OTHER TYPES OF BREAD MAY BE USED.
Recipe Number: N00901
SERVING SIZE: 1 SANDWICH
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .