Western sandwich (denver)

Yield: 100 Servings

Measure Ingredient
7½ pounds HAM SECTIONED CURED
75 EGGS SHELL
4 pounds LETTUCE FRESH
1 pounds ONIONS DRY
8 ounces PEPPER SWT GRN FRESH
200 slices BREAD SNDWICH 22OZ #51
1 teaspoon PEPPER BLACK 1 LB CN
2¼ teaspoon SALT TABLE 5LB

1. COMBINE HAM, EGGS, ONIONS, PEPPERS, SALT AND PEPPER; STIR TO MIX WELL.

2. POUR ⅓ CUP MIXTURE ON LIGHTLY GREASED GRIDDLE. COOK UNTIL BOTH SIDES ARE LIGHTLY BROWNED.

3. PLACE OMELET ON 1 SLICE OF BREAD; TOP WITH LETTUCE AND SECOND SLICE OF BREAD.

4. CUT EACH SANDWICH IN HALF. SERVE HOT.

NOTE: 1. IN STEP 1, 9 LB CANNED HAM WILL YIELD 7 LB 8 OZ FINELY CHOPPED HAM

NOTE: 2. IN STEP 1, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS, AND 10 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 8 OZ CHOPPED SWEET PEPPERS.

NOTE: 3. IN STEP 1, 1½ OZ (⅓ CUP PLUS 1 TBSP) DEHYDRATED ONIONS AND 1 OZ (¾ CUP) DEHYDRATED GREEN PEPPERS MAY BE USED. SEE RECIPE CARD A-11.

Recipe Number: N01800

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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