Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 6¼ pounds | TURKEY BNLS RAW FZ |
| 12 pounds | BACON;SLICED FZ |
| 6¼ pounds | HAM SECTIONED CURED |
| 24 \N | EGGS SHELL |
| 10 pounds | TOMATOES FRESH |
| 4 pounds | LETTUCE FRESH |
| 100 slices | BREAD CH 7 GRAIN #83 |
| 100 \N | 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, .