Deviled ham and tomato sa

100 Servings

Ingredients

Quantity Ingredient
10 pounds HAM SECTIONED CURED
10¼ pounds TOMATOES FRESH
200 slices BREAD SNDWICH 22OZ #51
3 cups RELISH PICKLE SWEET
1½ cup SALAD DRESSING #2 1/2
¼ cup MUSTARD PREP. 1 LB JAR

Directions

1. COMBINE HAM AND RELISH; MIX TOGETHER LIGHTLY.

2. COMBINE MUSTARD AND SALAD DRESSING; ADD TO HAM MIXTURE. REFRIGERATE UNTIL READY TO USE.

3. SPREAD 1 SLICE BREAD WITH ¼ CUP (1-NO. 16 SCOOP) FILLING; TOP WITH TOMATO SLICES AND SECOND SLICE BREAD.

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

NOTE: IN STEP 1, 12 LB 8 OZ CANNED HAM OR BONELESS, COOKED HAM WILL YIELD ABOUT 10 LB COOKED HAM.

Recipe Number: N01201

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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