Oven toasted cheese and b

Yield: 100 Servings

Measure Ingredient
12 pounds BACON;SLICED FZ
5 3/16 pounds CHEESE CHEDDER
2 pounds BUTTER PRINT SURE
200 slices BREAD SNDWICH 22OZ #51

1. FRY BACON ACCORDING TO DIRECTIONS ON RECIPE NO. L-2 OR L-2-2.

2. PLACE 2 SLICES CHEESE AND 2 SLICES BACON ON EACH SANDWICH.

3. BRUSH LIGHTLY TOP AND BOTTOM OF SANDWICHES WITH BUTTER OR MARGARINE.

4. PLACE SANDWICHES ON 7 SHEET PANS (18 BY 26"). TOAST IN 475F. OVEN 15 MINUTES OR UNTIL LIGHTLY BROWNED.

5. CUT EACH SANDWICH IN HALF. SERVE HOT.

NOTE: FOR CONVECTION OVEN, USE 425F.; TOAST 5 MINUTES.

Recipe Number: N00606

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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