Ham salad sandwich

Yield: 100 Servings

Measure Ingredient
15 pounds HAM SECTIONED CURED
36 EGGS SHELL
4 pounds LETTUCE FRESH
200 slices BREAD SNDWICH 22OZ #51
1½ quart RELISH PICKLE SWEET
1½ quart SALAD DRESSING #2 1/2

1. COMBINE HAM, EGGS, PICKLES, AND SALAD DRESSING; MIX TOGETHER LIGHTLY.

REFRIGERATE UNTIL READY TO USE. 2. SPREAD 1 SLICE BREAD WITH ½ CUP (1-NO. 16 SCOOP) FILLING; TOP WITH LETTUCE AND SECOND SLICE OF BREAD.

3. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL READY T

SERVE.

NOTE: 1. IN STEP 1, 18 LB 12 OZ CANNED HAM OR BONELESS COOKED HAM WILL YIELD ABOUT 20 LB COOKED HAM.

NOTE: 2. IN STEP 2, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

NOTE: 3. IN STEP 3, 13 LB 8 OZ TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD.

NOTE: 4. OTHER TYPES OF BREAD MAY BE USED.

Recipe Number: N01300

SERVING SIZE: 1 SANDWIC

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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