Steak and cheese submarin

Yield: 100 Servings

Measure Ingredient
6¼ pounds CHEESE AMER/SLICE
12 pounds BUN HAMBGR 13OZ #102

37½ lb -

TEMPERATURE: 350 F. GRIDDLE

1. GRILL STEAKS ON ONE SIDE ½ MINUTE ON LIGHTLY GREASED GRILL.

2. TURN STEAKS; COVER 100 STEAKS WITH CHEESE SLICES. GRILL STEAKS ½ MINUTE.

3. SLICE ROLLS IN HALF LENGTHWISE. PLACE 2 STEAKS ON BOTTOM HALF OF EACH ROLL. ADD STEAK WITH CHEESE ON TOP.

4. COVER WITH TOP HALF OF ROLL. SERVE IMMEDIATELY.

NOTE: 1. WHEN GRILLING FROZEN STEAKS, USE ONLY HALF OF GRILL SPACE TO PERMIT

HEAT RECOVERY.

NOTE: 2. STEAKS ARE BEST WHEN GRILLED TO ORDER. DO NOT GRILL MORE THAN 10 SERVING AT ONE TIME.

Recipe Number: N00300

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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