German style hamwich
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6¼ | pounds | HAM SECTIONED CURED |
| 2½ | pounds | CHEESE AMER/SLICE |
| 2½ | pounds | CHEESE AMER/SLICE |
| 2 | pounds | BUTTER PRINT SURE |
| 2 | ounces | ONIONS DRY |
| 200 | slices | BREAD CH 7 GRAIN #83 |
| 2 | tablespoons | HORSERAD DEH 2 1/2 |
| 1 | pounds | MUSTARD PREP. 1 LB JAR |
Directions
TEMPERATURE: 400 F. GRIDDLE
1. COMBINE SOFTENED BUTTER OR MARGARINE, PREPARED MUSTARD, PREPARED HORSERADISH, POPPY SEED AND DEHYDRATED ONION, MIX WELL, SPREAD 1 TBSP FILLING
ON 1 SLICE OF BREAD. PLACE 1 SLICE HAM AND 1 SLICE CHEESE OVER. FILLING IN EACH SANDWICH. TOP WITH SECOND SLICE OF BREAD.
2. BRUSH LIGHTLY TOP AND BOTTOM OF SANDWICHES WITH BUTTER OR MARGARINE.
3. GRILL UNTIL SANDWICHES ARE LIGHTLY BROWNED ON EACH SIDE AND CHEESE IS MELTED.
4. CUT EACH SANDWICH IN HALF. SERVE HOT.
NOTE: 1. IN STEP 1, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD.
NOTE: 2. OTHER TYPES OF BREAD MAY BE USED FOR SANDWICHES.
Recipe Number: N00601
SERVING SIZE: 1 SANDWICH
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .