Cold cut sandwich

100 Servings

Ingredients

Quantity Ingredient
12¾ pounds BOLOGNA;SAUSAGE FZ
11⅛ pounds TOMATOES FRESH
4 pounds LETTUCE FRESH
2 pounds ONIONS DRY
200 slices BREAD SNDWICH 22OZ #51
2 pounds SALAD DRESSING #2 1/2

Directions

1. SPREAD 1 SLICE OF BREAD WITH SALAD DRESSING.

2. ADD 3 SLICES OF SELECTED MEAT. TOP WITH LETTUCE, 2 SLICES TOMATO, SLICED

ONIONS (SEE NOTE 4), AND SECOND SLICE BREAD.

3. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL READY T

SERVE.

NOTE: 1. SEE GUIDELINES FOR SANDWICH PREPARATION (RECIPE NO. N-G-1000).

NOTE: 2. IN STEP 1, SUGGESTED MEATS ARE SLICED BOLOGNA, LIVER SAUSAGE, PICKLE AND PIMENTO LOAF OR SALAMI.

NOTE: 3. IN STEP 1, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD.

NOTE: 4. IN STEP 2: 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE; 11 LB 6 OZ FRESH TOMATOES A.P. WILL YIELD 11 LB 2 OZ THINLY SLICED TOMATOES; 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB THINLY SLICED ONIONS.

NOTE: 5. IN STEP 2, SLICED TOMATOES AND ONIONS MAY BE PLACED IN CONSTAINERS

FOR SELF SERVICE.

NOTE: 6. OTHER TYPES OF BREAD MAY BE USED.

Recipe Number: N01700

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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