Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 6¼ pounds | CHEESE MOZZARELLA |
| 2 pounds | BUTTER PRINT SURE |
| 1 quart | SAUERKRAUT #10 |
| 200 slices | BREAD CH 7 GRAIN #83 |
| 4⅛ pounds | THOUSAND DRESSING |
TEMPERATURE: 400 F. GRIDDLE
1. SLICE PRECOOKED PASTRAMI ACROSS GRAIN INTO THIN SLICES, 19 T0 25 PER POUND.
2. PREPARE ½ RECIPE THOUSAND ISLAND DRESSING (RECIPE NO. M07000).
3. SPREAD EACH SLICE OF BREAD WITH THOUSAND ISLAND DRESSING.
4. PLACE 3 TO 4 SLICES PASTRAMI ON 1 SLICE BREAD, 2 TBSP SAUERKRAUT AND 1 SLICE CHEESE; TOP WITH SECOND SLICE OF BREAD.
5. BRUSH LIGHTLY OUTSIDE OF SANDWICH WITH MELTED BUTTER OR MARGARINE; GRILL
UNTIL LIGHTLY BROWNED ON EACH SIDE AND CHEESE IS MELTED.
6. CUT EACH SANDWICH IN HALF. SERVE HOT.
NOTE: 1. IN STEP 1, 24 LB CORNED BEEF WILL YIELD ABOUT 16 LB COOKED CORNED
BEEF.
NOTE: 2. IN STEP 3, 4 LB (2 QT) PREPARED, READY-TO-USE THOUSAND ISLAND DRESSING MAY BE USED.
Recipe Number: N02003
SERVING SIZE: 1 SANDWICH
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .