Monte carlo sandwich (ope

Yield: 100 Servings

Measure Ingredient
6¼ pounds TURKEY BNLS RAW FZ
12 pounds BACON;SLICED FZ
6¼ pounds HAM SECTIONED CURED
24 EGGS SHELL
10 pounds TOMATOES FRESH
4 pounds LETTUCE FRESH
100 slices BREAD CH 7 GRAIN #83
100 THOUSAND DRESSING

1. PREPARE 1½ GAL THOUSAND ISLAND DRESSING. (SEE RECIPE NO. M07000) SET ASIDE FOR USE IN STEP 6.

2. PREPARE BACON ACCORDING TO RECIPE NO. L00200 OR L00300. SET ASIDE FOR USE

IN STEP 4.

3. SLICE HAM AND TURKEY INTO THIN SLICES, ABOUT 16 PER POUND.

4. PLACE LETTUCE LEAF, 2 SLICES TOMATO, 1 SLICE HAM, 1 SLICE TURKEY, 2 EGG SLICES, AND 2 STRIPS BACON ON 1 SLICE BREAD.

5. SERVE IMMEDIATELY OR REFRIGERATE UNTIL READY TO SERVE.

6. JUST BEFORE SERVING, POUR ABOUT ¼ CUP (1-NO. A LADLE) THOUSAND ISLAND DRESSING ON TOP.

NOTE: 1. IN STEP 1, 1 ½ GAL PREPARED READY-TO-USE DRESSING MAY BE USED.

NOTE: 2. IN STEP 3, 7 LB 8 OZ CANNED HAM WILL YIELD ABOUT 6 LB 4 OZ COOKED

HAM.

NOTE: 3. IN STEP 3, 6 LB 4 OZ TURKEY, BONELESS, FROZEN, COOKED OR 9 LB 6 OZ

BONELESS FROZEN, RAW TURKEY MAY BE USED. PREPARE ACCORDING TO RECIPE NO.

L-16201.

NOTE: 4. IN STEP 4, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE AND 10 LB 4 OZ FRESH TOMATOES A.P. WILL YIELD 10 LB (200 SLICES) SLICED TOMATOES.

Recipe Number: N04300

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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