Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 6¼ pounds | HAM SECTIONED CURED |
| 2½ pounds | CHEESE AMER/SLICE |
| 2½ pounds | CHEESE AMER/SLICE |
| 2 pounds | BUTTER PRINT SURE |
| ⅔ cup | ONIONS DRY |
| 200 slices | BREAD CH 7 GRAIN #83 |
| 2 tablespoons | HORSERAD DEH 2 1/2 |
| 1¼ cup | MUSTARD PREP. 1 LB JAR |
1. COMBINE BUTTER OR MARGARINE, MUSTARD, HORSERADISH, POPPY SEED, AND ONIONS. MIX WELL. SPREAD 1 TBSP FILLING ON 1 SLICE OF BREAD. PLACE 1 SLICE
HAM AND 1 SLICE CHEESE OVER FILLING IN EACH SANDWICH. TOP WITH SECOND SLICE
OF BREAD.
2. PLACE SANDWICHES ON 7 SHEET PANS (18 BY 26"). TOAST IN 475F. OVEN 15 MINUTES OR UNTIL IGHLTY BROWNED.
3. CUT EACH SANDWICH IN HALF. SERVE HOT.
NOTE: FOR CONVECTION OVEN; USE 425F., TOAST 5 MINUTES.
Recipe Number: N00605
SERVING SIZE: 1 SANDWICH
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .