Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 6¼ pounds | HAM SECTIONED CURED |
| 5 3/16 pounds | CHEESE CHEDDER |
| 2 pounds | BUTTER PRINT SURE |
| 12 pounds | BREAD SNDWICH 22OZ #51 |
1. PLACE 1 SLICE CHEESE AND 1 SLICE HAM ON EACH SANDWICH.
2. BRUSH LIGHTLY TOP AND BOTTOM OF SANDWICHES WITH BUTTER OR MARGARINE.
3. PLACE SANDWICHES ON 7 SHEET PANS (18 BY 26") TOAST IN 475F. OVEN 15 MINUTES OR UNTIL LIGHTLY BROWNED.
4. CUT EACH SANDWICH IN HALF. SERVE HOT.
NOTE: FOR CONVECTION OVEN, USE 425F.; TOAST 5 MINUTES.
Recipe Number: N00607
SERVING SIZE: 1 SANDWICH
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .