Hamburger hero sandwich

Yield: 100 Servings

Measure Ingredient
15 pounds BEEF GROUND FZ
16 pounds CHEESE MOZZARELLA
2 ounces GARLIC DEHY GRA
20 pounds TOMATOES FRESH
3 pounds ONIONS DRY
3 pounds PEPPER SWT GRN FRESH
100 BUN HAMBGR 13OZ #102
¼ cup SOUP GRAVY BASE BEEF
¼ cup PEPPER BLACK 1 LB CN
2⅓ cup CATSUP TOMATO#10
1⅔ ounce OREGANO GROUND
¼ ounce OREGANO GROUND

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 1. COOK BEEF IN ITS OWN FAT UNTIL BEEF LOSES ITS PINK COLOR, STIRRING TO BREAK APART. DRAIN OR SKIM OFF EXCESS FAT.

2. ADD SOUP AND GRAVY BASE, PEPPER, OREGANO, GARLIC, AND CATSUP. MIX WELL;

BRING TO A SIMMER SET ASIDE FOR USE IN STEP 4.

3. SPLIT ROLLS IN HALF.

4. SPREAD ⅓ CUP (1-NO. 12 SCOOP) BEEF MIXTURE ON BOTTOM HALF OF EACH ROLL. PLACE 4 ONION RINGS, 8 PIECES SWEET PEPPER, 4 SLICES TOMATO, AND 2½

SLICES CHEESE ON TOP OF BEEF MIXTURE.

5. SPRINKLE LIGHTLY WITH OREGANO.

6. TOP WITH OTHER HALF OF ROLL.

7. WRAP EACH SANDWICH IN FOIL; BAKE 20 MINUTES. SERVE HOT.

NOTE: 1. IN STEP 4: 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB THINLY SLICED

ONION RINGS; 3 LB 11 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 3 LB PEPPER RINGS;

20 LB 4 OZ FRESH TOMATOES A.P. WILL YIELD 20 LB THINLY SLICED TOMATOES.

NOTE: 2. IN STEP 4, THINLY SLICED SWISS, CHEDDAR OR AMERICAN CHEESE MAY BE

USED.

NOTE: 3. IN STEP 4, 16 LB (3 GAL) MOZZARELLA CHEESE, SHREDDED OR PIZZA BLEND

CHEESE MAY BE USED.

Recipe Number: N03900

SERVING SIZE: 1 SANDWICH

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

Downloaded from Glen's MM Recipe Archive, .

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