Corned beef and cheese sa

100 Servings

Ingredients

Quantity Ingredient
12½ pounds BEEF CORNED FZ
6¼ pounds CHEESE AMER/SLICE
4 pounds LETTUCE FRESH
12 pounds BREAD SNDWICH 22OZ #51
2 pounds MUSTARD PREP. 1 LB JAR

Directions

1. SLICE CORNED BEEF INTO THIN SLICES 19 TO 25 PER POUND.

2. SPREAD 1 SLICE BREAD WITH MUSTARD. PLACE 2 TO 3 SLICES CORNED BEEF AND 1

SLICE CHEESE ON BREAD; TOP WITH LETTTUCE AND SECOND SLICE OF BREAD.

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

:

NOTE: 1. SEE GUIDELINES FOR SANDWICH PREPARATION, RECIPE NO. N-G-1.

2. IN STEP 2, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

3. IN STEP 2, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD.

4. OTHER TYPES OF BREAD MAY BE USED.

Recipe Number: N00901

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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