Egg and ham salad sandwic

100 Servings

Ingredients

Quantity Ingredient
5 pounds HAM SECTIONED CURED
200 EGGS SHELL
4 pounds LETTUCE FRESH
200 slices BREAD SNDWICH 22OZ #51
2 quarts SALAD DRESSING #2 1/2
2 cups MUSTARD PREP. 1 LB JAR

Directions

1. COOK EGGS ACCORDING TO RECIPE NO. F00400. COOL, SHELL; FINELY CHOP EGGS.

2. COMBINE EGGS, HAM, MUSTARD, AND SALAD DRESSING; MIX TOGETHER LIGHTLY.

REFRIGERATE UNTIL READY TO USE. 3. SPREAD 1 SLICE BREAD WITH ⅔ CUP (1-NO. 6 SCOOP) FILLING; TOP WITH LETTUCE AND SECOND SICE OF BREAD.

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

NOTE: 1. IN STEP 2, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

NOTE: 2. IF A THINNER SANDWICH IS DESIRED, REDUCE RECIPE FILLING QUANTITY IN HALF.

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

Recipe Number: N01001

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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