Fried ham sandwich
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 18¾ | pounds | HAM SECTIONED CURED |
| 200 | slices | BREAD SNDWICH 22OZ #51 |
| 2 | pounds | MUSTARD PREP. 1 LB JAR |
Directions
1. SLICE HAM INTO ¼ INCH SLICES (3 OZ PORTION). GRILL ON LIGHTLY GREASED 350 F. GRIDDLE ABOUT 1 MINUTE ON EACH SIDE UNTIL LIGHTLY BROWNED.
2. SPREAD 1 SLICE BREAD WITH MUSTARD. PLACE 3 OZ HAM ON BREAD; TOP WITH LETTUCE AND SECOND SLICE OF BREAD.
3. CUT EACH SANDWICH IN HALF; SERVE HOT.
NOTE: 1. SEE GUIDELINES FOR SANDWICH PREPARATION (RECIPE NO. N0G001).
NOTE: 2. IN STEP 1, 18 LB 12 OZ HAM, BONELESS, COOKED, FROZEN, MAY BE USED. THAW HAM.
NOTE: 3. IN STEP 2, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
NOTE: 4. IN STEP 2, 13 LB 8 OZ ROUND TOP SLICE BREAD MAY BE USED FOR SANDWICH SLICED BREAD.
NOTE: 5. OTHER TYPES OF BREAD MAY BE USED.
Recipe Number: N01101
SERVING SIZE: 1 SANDWICH
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .