Grilled tuna and swiss chee
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9 | pounds | TUNA LIGHT MEAT 4 LB |
| 12 | ounces | CHEESE CHEDDER |
| 2 | pounds | BUTTER PRINT SURE |
| 12 | ounces | SOUR CREAM 12 OZ |
| 1 | pounds | CELERY FRESH |
| 4 | ounces | ONIONS DRY |
| 200 | slices | BREAD CH 7 GRAIN #83 |
| 1 | teaspoon | PEPPER BLACK 1 LB CN |
| 12 | ounces | SALAD DRESSING #2 1/2 |
Directions
TEMPERATURE: 400 F. GRIDDLE
1. DRAIN AND FLAKE TUNA. COMBINE WITH CHEESE, CELERY, ONIONS, SALAD DRESSING
SOUR CREAM, AND PEPPER. REFRIGERATE UNTIL READY TO USE.
2. SPREAD 1 SLICE BREAD WITH ¼ CUP (1-NO. SCOOP) FILLING. TOP WITH SECOND
SLICE BREAD.
3. BRUSH TOP AND BOTTOM OF SANDWICHES WITH BUTTER OR MARARINE.
4. GRILL EACH UNTIL LIGHTLY BROWNED ON EACH SIDE.
5. CUT EACH SANDWICH IN HALF. SERVE HOT.
NOTE: 1. IN STEP 1, 11-12½ OZ OR 11-13 OZ CN CANNED TUNA MAY BE USED.
NOTE: 2. IN STEP 1, 12 OZ (3 CUPS) CHEDDAR CHEESE MAY BE USED FOR SWISS CHEESE.
NOTE: 3. IN STEP 1, 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED CELERY AND 5 OZ DRY ONIONS A.P. WILL YIELD 4 OZ CHOPPED ONIONS.
NOTE: 4. IN STEP 1, ½ OZ (3 TBSP) DEHYDRATED CHOPPED ONIONS MAY BE USED.
SEE RECIPE CARD A-11.
NOTE: 5. IN STEP 1, SOUR CREAM SAUCE MIX MAY BE USED FOR SOUR CREAM.
MIX ACCORDING TO INSTRUCTIONS ON CONTAINER.
Recipe Number: N00500
SERVING SIZE: 1 SANDWIC
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .