Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 12½ pounds | HAM SECTIONED CURED |
| 5 3/16 pounds | CHEESE AMER/SLICE |
| 4 pounds | LETTUCE FRESH |
| 200 slices | BREAD SNDWICH 22OZ #51 |
| 2 pounds | MUSTARD PREP. 1 LB JAR |
1. SLICE HAM INTO THIN SLICES. 2. SPREAD 1 SLICE BREAD WITH MUSTARD. PLACE 3 OZ HAM ON BREAD; TOP WITH 1 SLICE CHEESE, LETTUCE AND SECOND SLICE OF BREAD.
3. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL READY TO SERVE.
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: N01102
SERVING SIZE: 1 SANDWIC
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .