Deviled ham and tomato ho
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | pounds | HAM SECTIONED CURED |
| 10¼ | pounds | TOMATOES FRESH |
| 3 | pounds | LETTUCE FRESH |
| 100 | BUN HAMBGR 13OZ #102 | |
| 1½ | quart | RELISH PICKLE SWEET |
| 3 | quarts | SALAD DRESSING #2 1/2 |
| ½ | cup | MUSTARD PREP. 1 LB JAR |
Directions
1. COMBINE HAM AND DRAINED SWEET PICKLE RELISH; MIX TOGETHER LIGHTLY.
2. COMBINE MUSTARD AND SALAD DRESSING; ADD TO HAM MIXTURE. REFRIGERATE UNTIL
READY TO USE.
3. CUT FRENCH ROLLS (4 OZ EACH) IN HALF LENGTHWISE; SHRED LETTUCE AND THINLY
SLICE FRESH TOMATOES; PLACE 1½ CUP (1-NO. 8 SCOOP) FILLING, 2 SLICES OF TOMATO AND SHREDDED LETTUCE ON ROLL HALF. TOP WITH SECOND HALF OF ROLL.
4. CUT EACH HOAGIE CROSSWISE.
Recipe Number: N01202
SERVING SIZE: 1 SANDWICH
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .