Fried ham sandwich

Yield: 100 Servings

Measure Ingredient
18¾ pounds HAM SECTIONED CURED
200 slices BREAD SNDWICH 22OZ #51
2 pounds MUSTARD PREP. 1 LB JAR

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, .

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