xt78sf2m960x https://exploreuk.uky.edu/dips/xt78sf2m960x/data/mets.xml United States. Department of the Army United States United States. Department of the Army 1986 recipes D 101.11:10-412/985 English For sale by the Supt. of Docs., U.S. G.P.O This digital resource may be freely searched and displayed in accordance with U. S. copyright laws U.S. Military Recipe Collection Cooking for military personnel Armed Forces Recipe Service, Sandwiches, 1986 text image 1 v. (various pagings), col. ill, 13 x 21 cm. Call Number: D 101.11:10-412/985 Armed Forces Recipe Service, Sandwiches, 1986 1986 1986 2022 true xt78sf2m960x section xt78sf2m960x N. SANDWICHES N—G. SANDWICHES No. 1(1) GUIDELINES FOR SANDWICH PREPARATION Sandwiches may be served hot or cold, closed or open—faced. Variation in the bread and rolls will provide variety in flavor, texture, size, and shape. Enriched white, rye, whole wheat, pumpernickel, French, raisin, and Italian-breads, plus hot dog, hamburger, soft, and hard rolls can be used in sandwiches. Bread with a relatively firm texture makes good sandwiches for eating out—of—hand without bending or losing filling. Softened butter or margarine may be added to coat the bread to prevent soggy sandwiches. DO NOT MELT. DIRECTIONS FOR MAKING SANDWICHES PRE—PREPARATION 1. Have sandwich counter, tools, and equipment clean and sanitary. 2. Following recipe card, have all ingredients ready to use: Wash lettuce thoroughly; core, separate leaves, drain, and crisp. Evenly slice foods such as tomatoes, cheese, and meats. Cross—stack sliced ingredients such as cheese and meat for quick and easy pickup. Prepare mixed sandwich fillings. . Allow plenty of space to work. . Assemble all equipment and ingredients in advance, and place within easy reach toward back of work space. . Arrange ingredients in the order to be used. SANDWICH ASSEMBLY . Using both hands, grasp bread slices, rolls, or buns, and lay in two rows. . Place sliced filling or scoop of filling in center of each slice. . -Use a stroke of the spatula away from you and a stroke towards you to spread filling evenly to edges of bread. . With both hands, grasp bread, rolls, or buns, and drop over each filled slice matching edges. . Repeat Steps 2 through 4 stacking sandwiches (3 high). . Hold sandwiches together with thumb and first finger of left hand. Cut through one stack at a time with a sawing motion. Place in plastic bags or wrap, waxed paper, or in pans with covers. Refrigerate until ready to heat or serve. . DO NOT add tomatoes or lettuce to sandwiches until just before serving. For box or bag lunches, wrap tomatoes and lettuce separately. . Serve sandwiches the same day they are made. SANDWICH HANDLING PRECAUTIONS . Make prepared fillings only in such quantities as will be used during one serving period. AVOID LEFTOVERS. Chill meat, fish, poultry, and egg fillings thoroughly before spreading on sandwiches. DO NOT HOLD these fillings at room temperature for more than three hours from preparation to consumption. . Handle bread and fillings as little as possible during preparation. Avoid the use of hands in direct contact with foods if tools or equipment can do the job efficiently. . Do not stack sandwiches for refrigeration more than 3 high. High stack will insulate the filling and prevent it from quickly reaching the desired temperature. . Sandwich mixes or spreads with salad dressings, ground meat, or chopped eggs should not be used for box lunches or bag meals. (CONTINUED) N—G. SANDWICHES No. 1(2) GUIDELINES FOR SANDWICH PREPARATION SANDWICH VARIATIONS . BOX LUNCH SANDWICH: 2 slices of bread and a filling. Fillings that are potential food hazards, such as egg, tuna, and ham salad, ground beef, or any chopped or mixed food, should not be used. Cold sliced turkey, chicken, roast beef, ham, cheese, and peanut butter and jelly are suitable. The sandwich is cut in half for convenience in eating. . CLUB SANDWICH: 3 or more slices of toasted bread, Salad Dressing, and put together with a different filling in each layer. Sandwich is cut in triangles. Toothpicks are used to hold layers together, if necessary. . GRILLED OR TOASTED SANDWICH: 2 slices of bread filled with desired filling (cheese is often used). The whole sandwich is grilled on a lightly greased griddle or is placed on a sheet pan and toasted in an oven. Serve hot. . FINGER SANDWICH: 2 slices of bread and a filling such as egg, tuna, or ham salad. The sandwich is cut into 3 equal rectangular—shaped strips. For variety, sandwiches may be prepared with more than 1 filling. . FRENCH TOASTED SANDWICH: The sandwich is dipped in egg and milk batter, then in bread crumbs before browning in deep—fat fryer or on well—greased griddle. Serve hot. Bread crumbs are optional. . HOT SANDWICH: 2 slices of bread or toast placed on a plate with hot sliced meat. Gravy or sauce is poured over the sandwich. . OPEN-FACED SANDWICH: l or 2 slices of bread, topped with any desired sandwich spread or covered with sliced meat, cheese, tomato, etc. . SUBMARINE SANDWICH (HERO, HOAGIE, OR POOR BOY): A loaf of French bread or a hard roll is cut in half lengthwise. On bottom half, layers of thinly sliced salami, cheese, ham, bologna, and lettuce are arranged. Sandwich is covered with the top half and cut into portions. . “SLOPPY IOE" SANDWICH: Barbecued ground beef spread between a split sandwich bun. N. SANDWICHES No. 0(1) Sandwich Preparation, Guidelines for Sandwich Variations ......... Bacon Lettuce and Tomato ........ and Lettuce ................ and Peanut Butter Cheese, Lettuce and Tomato .................. English Muffin with Egg and Cheese .................. English Muffin with Ham and Cheese .................. Grilled with Egg and Cheese Toasted Bacon, Lettuce and Tomato .................. Toasted Bacon and Lettuce CH—2 N—48—2 N—37—l N—l N—l—5 Bacon—Continued Toasted Bacon, Cheese, Lettuce and Tomato Beef with Barbecue Sauce, (Canned) Barbecued Beet Beef, Canned Chunks, with Natural Juices Barbecued Beef (Sloppy Joe) Beef, Corned Hot ........................ N—-34 Reuben, Grilled Oven Toasted Sliced Beef, Pattie Mix, Bulk or Beef, Ground Barbecued Beef (Sloppy Joe) Beef and Bean Tostadas . . . . with Guacamole Cannonball (Meatball) Canned Meatballs Cheesy (Canned Meatballs) ........... Hamburger Hero ........... Super—Burger ............. Tacos with Taco Seasoning Mix Taco Burger Beef, Oven or Pot Roast Beef and Onion Sandwich . . . Gyros ..................... N—27 N—47 N-47—l N—22 N—22—2 N—22—3 N—39 N—3l N—Zl N-21——l N—40 N—28—l N—SO Card No. Beef, Oven or Pot Roast—Continued Hot Roast Beef (Oven Roast) . . .N—35 Hot Roast Beef (Pot Roast) . . . N—35—l Italian Pepper Beef Roast Beef, Patties Cheeseburgers Cheesy Baconburgers ...... Chiliburgers ............... Double Decker Cheeseburger Grilled Hamburgers ........ Jalapeno Chiliburgers ...... Ialapeno Chili Cheeseburgers Pizzaburgers ............... Beef, Patties with Soy Protein Cheeseburgers Cheesy Baconburgers ...... (CONTINUED) N. SANDWICHES No. 0(2) Card No. Beet, Patties with Soy Protein—Continued Chiliburgers ............... Chili Size (Canned Chili Con Carne) .............. with Beans Chili Con Carne Double Decker Cheeseburger Grilled Hamburgers ........ Jalapeno Chiliburgers ...... Jalapeno Chili Cheeseburgers Pizzaburgers ............... QuarterPoundHamburger . . . Quarter Pound Cheeseburger Beet Steak, Sandwich Pepper Steak .............. Steak and Cheese Submarine and Onion Submarine CH—2 N—29—5 N—26 N—ZB—l N—26—2 N—29—4 N—29 N—29—6 N—29—8 N—29—7 N—29—l N—29—9 N—28—3 N—3 N—3—1 Card No. Beef Steak, Sandwich—Continued Steakand Onion Submarine. . . N—3—2 Beef, Top Round, Roast, Precooked Hot Roast Beef ............. N—35—2 Italian Beef Pepper Bockwurst Grilled Bratwurst Grilled Burritos (Beef and Bean, frozen) Canadian Bacon English Muffin with Egg and Cheese .................. N—48—6 Cheese Bacon and Cheddar ........ N—7—-l Cream Cheese Bagel N—16 and Bacon ............... N— 16—1 and Olive N- 16—3 (OVER) Cheese—Continued Cream Cheese Bagel—Continued and Tomato Grilled and Bacon ............... Oven Toasted Cheese ...... and Bacon ............... German Style ............ Chicken Fillet and Cheese (3 Ounce) ...... and Cheese (5 Ounce) ...... Deep fat fried (3 Ounce) . . . . Deep fat fried (5 Ounce) . . . . Oven fried (3 Ounce) ....... Oven tried (5 Ounce) ....... Chicken, Ready—to—Cook Salad Submarine Egg Eastern (Egg and Green Pepper) .................. N—4l Salad N- 10 and Ham Salad .......... N— 10—1 New York (Egg and Tomato) Western (Denver) Fish Portions, Batter Dipped Fishwich Cheese .................. Fish Portions, Breaded Fishwich Cheese .................. (CONTINUED) N. SANDWICHES No. 0(3) Frankfurters Chili Dogs ................. with Cheese and Onions Corn Dogs ................. Corn Dogs, frozen ........ with Corn Bread Mix ..... Grilled With Fried Peppers and Onions Quarter Pound Frankfurter . . Reuben Frankwich ......... Simmered / Ham and Cheese and Tomato Deviled and Tomato CH—Z Card No. N—30—l N—30—2 N—42 N—42—2 N—42—l N-30—4 N—30—5 N—30—3 N—20—2 N—30 Ham—Continued Deviled—Continued and Tomato—Continued Hoagie ................ N — 12 — 2 English Muffin with Egg and Cheese .................. N - 48 — 1 German Style Hamwich (Ham, American and Swiss Cheese) Grilled Ham and Egg and Cheese Salad and Cheese Submarine Knockwurst Simmered Pastrami, Hot ................ Grilled Reuben Peanut Butter and Honey and Iam ................... and Ielly English Muffin with Honey . . . English Muffin with Ielly or Jam Polish Sausage Grilled Grilled with Sauerkraut, Onions and Mustard with Sauerkraut and Swiss Cheese ................ Pork Barbecued ................. Hot Roast Pork ............. Hot Roast Pork (Fresh Ham) .................... N—49—2 N—27—l N—36 N—36—l N—4—l Card No. Pork, Barbecue, Frozen Barbecued Pork ............ N—27—3 Pork Butt Barbecued Pork ............ N —27—l Pork Chunks with Natural Juices Barbecued Pork ............ N—27—2 Salmon Salad Sausage English Muffin with Egg and Cheese .................. N—48—3 Grilled with Egg and Cheese N—37—3 Italian, Hot ................ N —22—l Submarine N— 19 Italian Style ............... N — 19— 1 Tuna . Grilled and Cheese ........ N—15—l and Swiss Cheese N—5 (CONTINUED) N. SANDWICHES No. 0(4) Tuna—Continued Hot Tuna and Swiss Cheese on Roll Salad and Tomato Submarine Turkey Hot Roast Turkey Roast Salad Veal Roast Steaks, Breaded Italian Veal Cutlet Submarine with Canned Pizza Other Sandwiches Cold Cut (Bologna, Thuringer, Liver Sausage, Pickle and Pimiento Loaf, Salami) ................. N— 17 with Cheese ............. N— 17—1 Iimbo (Bacon, Ham, and Cheese) ................. N—38 Grilled .................. N—38—l Monte Carlo (Open—Faced, Turkey and Ham) ........ N—43 Monte Cristo (Grilled Ham, Turkey, and Swiss Cheese) N—25 N. SANDWICHES No. 1(1) TOASTED BACON, LETTUCE, AND TOMATO SANDWICH YIELD: 100 Portions EACH PORTION: 1 Sandwich INGREDIENTS WEIGHTS MEASURES METHOD Bacon, sliced, raw, thawed 12 lb ..... 200 slices . Prepare bacon according to direc- tions on Recipe Nos. L—2 or L—~2—2. Bread, white, sliced, toasted Tomatoes, fresh, sliced Lettuce, fresh, trimmed Salad Dressing . . . . 12 lb ..... 10 lb ..... 51b ...... 21b ...... 200 slices 200 slices . Place 2 slices bacon and 2 slices tomato and lettuce leaf on 1 slice of toast; spread second slice of toast with about 2 tsp Salad Dressing. Top with second slice of toast. . Cut each sandwich in half; serve immediately. In Step 1, bacon may be cooked in a microwave oven. Cook bacon according to equipment manufacturer's directions. . In Step 2, 10 lb 3 oz fresh tomatoes A.P. will yield 10 lb sliced tomatoes and 5 lb 6 oz fresh lettuce A.P. will yield 5 lb trimmed lettuce. . For best results sandwiches should be prepared in 25 portion batches. . Other types of bread may be used for sandwiches. Do not toast rye or pumpernickel breads. . In Step 2, 13 lb 8 02 round top sliced bread may be used for sandwich sliced bread. (CONTINUED) N. SANDWICHES No. 1(2) TOASTED BACON. LETTUCE, AND TOMATO SANDWICH VARIATIONS . BACON AND LETTUCE SANDWICH: In Step 1, use 18 lb (300 slices) bacon. In Step 2, do not toast bread; omit tomatoes. For each sandwich, use lettuce and 3 slices bacon. Follow Step 3. . BACON AND PEANUT BUTTER SANDWICH: In Step 1, use 2 lb crumbled bacon and 8 lb (31/2 qt) peanut butter; blend well. In Step 2, for each sandwich use 22/3 tbsp peanut butter mixture. Do not toast bread. Omit tomatoes, lettuce, and Salad Dressing. Follow Step 3. . BACON, CHEESE, LETTUCE, AND TOMATO SANDWICH: Follow Step 1. In Step 2, do not toast bread. Use 6 lb 4 oz (100 slices) sliced Cheddar, American, or Swiss cheese. For each sandwich, use 1 slice cheese, lettuce, 2 slices bacon, and 2 slices tomatoes. Follow Step 3. . BACON, LETTUCE AND TOMATO SANDWICH: Follow Step I. In Step 2, do not toast bread. Follow Step 3. . TOASTED BACON AND LETTUCE SANDWICH: In Step 1, use 18 lb (300 slices) bacon. In Step 2, omit tomatoes. For each sandwich, use lettuce and 3 slices bacon. Follow Step 3. . TOASTED BACON, CHEESE, LETTUCE AND TOMATO SANDWICH: Follow Step 1. In Step 2, use 6 lb 4 oz (100 slices) sliced Cheddar, American, or Swiss cheese. For each sandwich, use 1 slice cheese, lettuce,-2 slices tomatoes. Follow Step 3. CH-l N. SANDWICHES No. 3 STEAK AND CHEESE SUBMARINE YIELD: 100 Portions EACH PORTION: 1 Sandwich TEMPERATURE: SSOOE Griddle INGREDIENTS WEIGHTS MEASURES METHOD Beef, steak, 37 lb 8 oz 300-2 oz . Grill steaks on one side 1/2 minute sandwich, frozen steaks on lightly greased grill. Cheese, sliced, 6 lb 4 oz . 100 slices . Turn steaks; cover 100 steaks with American, cheese slices. Grill steaks 1/2 min- processed ute. Bread, French rolls . 100 rolls (4 . Slice rolls in half lengthwise. oz each) Place 2 steaks on bottom half of each roll. Add steak with cheese on top. . Cover with top half of roll. Serve immediately. NOTE: I. When grilling frozen steaks, use only half of grill space to permit heat recovery. 2. Steaks are best when grilled to order. Do not grill more than 10 servings at one time. 1. VARIATIONS STEAK, CHEESE AND ONION SUBMARINE; In Step 1, grill 20 lb (22 lb 3 oz A.P.) thinly sliced onions 5 to 6 minutes. Set aside for use in Step 3. Follow Step 2. In Step 3, place 21/2 oz (1/3 cup) onions on each sandwich. Follow Step 4. . STEAK AND ONION SUBMARINE: In Step I, grill 20 lb (22 lb 3 oz A.P.) thinly sliced onions 5 to 6 minutes. Set aside for use in Step 3. In Step 2, omit cheese. In Step 3, place 21/2 oz (1/3 cup) onions on each sandwich. Follow Step 4. N. SANDWICHES No. 4 ROAST BEEF SANDWICH YIELD: 100 Portions EACH PORTION: 1 Sandwich INGREDIENTS WEIGHTS MEASURES METHOD Beef, oven roast, 18 lb . . . . . Slice beef into thin slices, 12 to 17 cooked, chilled slices per pound. Mustard, prepared 8 oz ..... . Combine mustard and Salad Dress- (optional) ing; blend well. Salad Dressing . . . . 1 lb 8 oz . 3 cups . . . Bread ............ 12 lb 200 slices . Spread 1 slice bread with Salad Lettuce, fresh, 4 lb ..... Dressing mixture. Place 2 to 3 slices trimmed beef on bread; top with lettuce and (optional) second slice of bread. . Cut each sandwich in half; serve immediately or refrigerate until ready to serve. (OVER) In Step 1, 26 lb 8 oz beef, oven roast, will yield about 18 lb cooked beef. See Recipe No. L—5 for cooking directions. . In Step 1, 18 lb beef, pot roast, cooked, may be substituted for beef. 26 lb 8 oz beef, pot roast, will yield about 18 lb cooked beet. See Recipe L—9 for cooking directions. . In Step 1, 18 lb 12 oz beef, roast, oven—cooked may be used. . In Step 3, 4 lb 5 oz fresh lettuce A.P. will yield 4 lb trimmed lettuce. VARIATIONS . ROAST PORK SANDWICH: In Step 1, omit cooked beet. Use 18 lb cooked pork. 34 lb bladeless pork loin or 23 lb boned pork loin will yield about 18 lb cooked pork. Follow Steps 2 through 4. . ROAST TURKEY SANDWICH: In Step 1, omit cooked beet. Use 18 lb boneless, frozen, cooked turkey. Follow Steps 2 through 4. . ROAST VEAL SANDWICH: In Step 1, omit cooked beef. Use 18 lb cooked veal. 26 lb boneless veal roast will yield 18 lb cooked veal. Follow Steps 2 through 4. N. SANDWICHES No. GRILLED TUNA AND SWISS CHEESE SANDWICH YIELD: 100 Portions EACH PORTION: 1 Sandwich TEMPERATURE: 400°F. Griddle INGREDIENTS WEIGHTS MEASURES METHOD Tuna, canned ..... Cheese, Swiss, finely diced Celery, fresh, chopped Onions, dry, chopped Salad Dressing . . . . Cream, sour ...... Pepper, black ..... 91b ..... 41/2 qt (214—4 lb cn) .3cups... 3 cups... 3/1 cup... 11/2 cups. 11/2 cups. ltsp . Drain and flake tuna. Combine with cheese, celery, onions, Salad Dressing, sour cream, and pepper. Refrigerate until ready to use. (OVER) INGREDIENTS WEIGHTS MEASURES METHOD Bread, rye ........ 12 lb 200 slices . Spread 1 slice bread with 1A} cup Butter or margarine, 2 lb ..... 1 qt .. (l—No. l6 scoop) filling. Top with melted second slice bread. . Brush top and bottom of sandwiches with butter or margarine. 4. Grill each sandwich until lightly browned on each side. 5. Cut each sandwich in half. Serve hot. In Step 1, 11—121/2 oz or 11—13 oz cn canned tuna may be used. . In Step 1, 12 oz (3 cups) Cheddar cheese may be used for Swiss cheese. . In Step 1, 1 lb 6 oz fresh celery A.P. will yield 1 lb chopped celery and 5 oz dry onions A.P. will yield 4 oz chopped onions. . In Step 1, 1/2 oz (3 tbsp) dehydrated chopped onions may be used. See Recipe Card A—l l. . In Step 1, Sour Cream Sauce Mix may be used for sour cream. Mix according to instructions on container. VARIATION 1. HOT TUNA AND SWISS CHEESE ON ROLL: Follow Step 1. In Step 2, use 100 (4 oz) French rolls for rye bread. Omit Steps 3 and 4. Wrap each sandwich individually in foil. Bake in 375°F. oven for about '10 to 15 minutes. Serve hot. Omit Step 5. GRILLED CHEESE SANDWICH N. SANDWICHES No. 6(1) c N. SANDWICHES No. 6(2) GRILLED CHEESE SANDWICH YIELD: 100 Portions EACH PORTION: 1 Sandwich TEMPERATURE: 400°F. Griddle INGREDIENTS WEIGHTS MEASURES METHOD Cheese, sliced, Cheddar or American, pro- cessed 10 leOZ 200 slices . 200 slices . Place 2 slices cheese between 2 slices bread. melted Butter or margarine, . Brush lightly top and bottom of sandwiches with butter or mar- . Grill until sandwiches are light— . Cut each sandwich in half. Serve garine. 1y browned on each side and cheese is melted. hot. (OVER) NOTE: 1. In Step 1, 13 lb 8 oz round top sliced bread may be used for sandwich sliced bread. 2. Other types of bread may be used for sandwiches. VARIATIONS . GERMAN STYLE HAMWICH: In Step 1, use 5 lb 3 oz (100 slices) sliced Swiss and American cheese and 6 lb 4 oz (100 slices) cooked ham; combine 2 lb (1 qt) softened butter or margarine, 1 lb (2 cups) prepared mustard, 11/4 oz (2 tbsp) prepared horseradish, 1 oz (3 tbsp) poppy seed, and 2 oz (2/3 cup) dehydrated onions. Mix well. Spread 1 tbsp filling on 1 slice of bread. Place 1 slice ham and 1 slice cheese over filling in each sandwich. Top with second slice of bread. Follow Steps 2 through 4. . GRILLED CHEESE AND BACON SANDWICH: Fry 12 lb (200 slices) bacon according to direc- tions on Recipe Nos. L—2 or L-2-2. In Step 1, use 5 lb 3 oz (100 slices) sliced cheese. Place 1 slice cheese and 2 slices bacon on each sandwich. Follow Steps 2 through 4. . GRILLED CHEESE AND HAM SANDWICH: In Step 1, use 5 lb 3 oz (100 slices) sliced cheese and 6 lb 4 oz (100 slices) cooked ham. Place 1 slice cheese and 1 slice ham on each sandwich. Follow Steps 2 through 4. . OVEN TOASTED CHEESE SANDWICH: Follow Steps 1 and 2. Omit Step 3. Place sandwiches on 7 sheet pans (18 by 26—inches). Toast in 475°F. oven 15 minutes or until lightly browned. NOTE: For convection oven, use 425°F.; toast 5 minutes. Follow Step 4. . OVEN TOASTED GERMAN STYLE HAMWICH: Follow Variation 1 except place sandwiches on 7 sheet pans (18 by 26-inches). Toast in 475°F. oven 15 minutes or until lightly browned. NOTE: For convection oven; use 425°F.; toast 5 minutes. Follow Step 4. (CONTINUED) N. SANDWICHES No. 6(3) GRILLED CHEESE SANDWICH 6. OVEN TOASTED CHEESE AND BACON SANDWICH: Follow Variation 2 except place sand- wiches on 7 sheet pans (18 by 26—inches). Toast in 475°F. oven 15 minutes or 'until lightly browned. NOTE: For convection oven, use 425°F.; toast 5 minutes. Follow Step 4. . OVEN TOASTED CHEESE AND HAM SANDWICH: Follow Variation 3 except place sand- wiches on 7 sheet pans (18 by 26-inches). Toast in 475°F. oven 15 minutes or until lightly browned. NOTE: For convection oven, use 425°F.; toast 5 minutes. Follow Step 4. N. SANDWICHES No. 7(1) GRILLED GARDEN CHEESE SANDWICH YIELD: 100 Portions EACH PORTION: 1 Sandwich INGREDIENTS WEIGHTS MEASURES METHOD Bacon, sliced, raw . 6 lb ..... 100 slices . Prepare bacon according to direc- tions on Recipe Card No. L—Z or L—3. Cheese, Cheddar, . Grind cheese and bacon together. cut into chunks Celery, fresh, finely 1 lb 8 oz . . . . . Combine cheese and bacon mixture chopped with celery, peppers, and onions; mix Peppers, sweet, 1 lb ..... . . . together. fresh, finely chopped Onions, dry, finely 1 lb ..... chopped (OVER) INGREDIENTS WEIGHTS MEASURES METHOD Bread ............ 121b.... 200 slices . Spread 1 slice bread with 1A1 cup (l—No. 16 scoop) mixture; top with second slice of bread. Set aside for use in Step 6. Milk, nonfat, dry . . Water, warm ...... Eggs, whole, slightly beaten 31b8oz. . 21/2 cups . 2% qt . . . 1% qt (35 eggS) . Reconstitute milk; add eggs. .Dip sandwich in milk and egg mixture; drain. Shortening, melted or salad oil 11b ..... 2cups... . Grill on lightly greased griddle until bread is lightly browned on each side and cheese is melted. . Cut each sandwich in half. Serve hot. (CONTINUED) N. SANDWICHES No. 7(2) GRILLED GARDEN CHEESE SANDWICH In Step 3: 2 lb 1 oz fresh celery A.P. will yield 1 lb 8 oz finely chopped celery. 1 lb 4 oz fresh sweet peppers A.P. will yield 1 lb finely chopped peppers. 1 lb 2 oz dry onions A.P. will yield 1 lb finely chopped onions. . In Step 3, 21/2 oz (2 cups) dehydrated green peppers and 3 oz (1 cup) dehydrated onions (See Recipe Card A—l l) or 21/2 oz (2 cups) frozen, diced green peppers may be used. . In Step 5, 2 lb 8 oz (Z—No. 3 cyl cn) canned dehydrated egg mix combined with 3% qt warm water may be used for whole eggs. See Recipe Card A—8. . Steps 5 and 6 may be omitted; grill sandwiches as directed in Step 7. VARIATION l. BACON AND CHEDDAR CHEESE SANDWICH: In Step 1, use 2 lb (21/2 cups) chopped, raw bacon. In Step 2, use 8 lb (11/2 gal) shredded Cheddar cheese. Combine bacon and cheese. Add 14 oz (1% cups) chopped, canned pimientos, 1 lb (2 cups) sweet pickle relish, and 2 lb (1 qt) Salad Dressing. Omit Step 3. Follow Step 4. Omit Steps 5 through 7. In Step 8, cut each sandwich in half; refrigerate until ready to serve. N. SANDWICHES No. 8(1) CHICKEN SALAD SANDWICH YIELD: 100 Portions EACH PORTION: 1 Sandwich INGREDIENTS WEIGHTS MEASURES METHOD Chicken, cooked, 24 1b ..... 41/2 gal . . . . Combine chicken, celery, pickles, coarsely chopped salt, and pepper; mix together Celery, fresh, 4 lb ...... 3 qt ...... lightly. chopped Pickles, cucumber, 2 lb 8 oz . 1 qt ...... sweet, chopped 12/3 tbsp . . Pepper, black ...... 31/3 tbsp . . Salad Dressing 2 qt ...... . Add Salad Dressing to chicken mixture; mix well. Refrigerate until ready to use. (OVER) INGREDIENTS WEIGHTS MEASURES METHOD 12 lb ..... 200 slices . Spread 1 slice bread with 2/3 cup Lettuce, fresh, 4 lb ...... (I—No. 6 scoop) filling; top with trimmed (optional) lettuce and second slice of bread. . Cut each sandwich in half; serve immediately or refrigerate until ready to serve. In Step 1, 25 lb 6 oz (14—29 oz cn) canned, drained chicken will yield about 24 lb cooked boneless chicken. . In Step 1, 60 lb chicken, broiler—fryer, whole may be used. Cook according to Steps 1 through 3, Recipe No. L—ISI. In Step 2, use 5 lb (21/2 qt) Salad Dressing. . In Step 1, 5 lb 8 oz fresh celery AP. will yield 4 lb chopped celery. . In Step 3, 4 lb 5 oz fresh lettuce AP. will yield 4 lb trimmed lettuce. . If thinner sandwich is desired, reduce recipe filling quantity in half. . In Step 3, 13 lb 8 oz round top sliced bread may be used for sandwich sliced bread. (CONTINUED) N. SANDWICHES No. 8(2) CHICKEN SALAD SANDWICH VARIATIONS 1. TURKEY SALAD SANDWICH: In Step 1, omit chicken; use 24 lb cooked turkey. Follow Steps 2 through 4. 2. CHICKEN SALAD SUBMARINE: Follow Steps 1 and 2. In Step 3, use 25 lb (100—4 oz) French rolls. Slice rolls in half lengthwise. Spread bottom half of each roll with 2/3 cup (l—No. 6 scoop) filling; top With lettuce leaf and top half of roll. Follow Step 4. CH—l N. SANDWICHES No. 9 SLICED CORNED BEEF SANDWICH YIELD: 100 Portions EACH PORTION: 1 Sandwich INGREDIENTS WEIGHTS MEASURES METHOD Beet, corned, 16 lb . . . . 1. Slice corned beef into thin slices 19 cooked to 25 per pound. Bread ............ 12 lb . . .. 200 slices . Spread 1 slice bread with mustard. Mustard, prepared 2 lb ..... Place 3 to 4 slices corned beef on (optional) bread; top with lettuce and second Lettuce, fresh, 4 lb ..... slice of bread. trimmed . Cut each sandwich in half; serve (optional) immediately or refrigerate until ready to serve. NOTE: I. In Step 1, 24 lb corned beef will yield about 16 lb cooked corned beef. 2. In Step 2, 4 lb 5 oz fresh lettuce A.P. will yield 4 lb trimmed lettuce. VARIATION 1. CORNED BEEF AND CHEESE SANDWICH: In Step 1, use 10 lb corned beef slices and 6 lb 4 oz (100 slices) cheese. In Step 2, use 2 to 3 slices corned beef and 1 slice cheese for each sandwich. Follow Step 3. N. SANDWICHES No. 10 EGG SALAD SANDWICH YIELD: 100 Portions EACH PORTION: 1 Sandwich INGREDIENTS WEIGHTS MEASURES METHOD Eggs, fresh ........ 20 lb ..... 200 eggs . . Cook eggs according to Recipe No. F—4. Cool. Shell; finely chop eggs. Onions, dry, 3 cups . Combine eggs, onions, pickles, chopped (optional) mustard, and Salad Dressing; Pickles, cucumber, 71/2 cups . mix together lightly. Refrigerate sweet, chopped until ready to use. Mustard, prepared . . 2 cups . . . Salad Dressing . . . . 2 qt ...... CH-l INGREDIENTS WEIGHTS MEASURES METHOD 12 lb ..... 200 slices . Spread 1 slice bread with 2/3 cup Lettuce, fresh, 4 lb ...... (l—No. 6 scoop) filling; top with trimmed (optional) lettuce and second slice of bread. . Cut each sandwich in half; serve immediately or refrigerate until ready to serve. In Step I, 1 lb 2 oz dry onions A.P. will yield 1 lb chopped onions. . In Step 2, 4 1b 5 oz fresh lettuce A.P. will yield 4 lb trimmed lettuce. . If a thinner sandwich is desired, reduce recipe filling quantity in half. . In Step 3, 13 lb 8 oz round top sliced bread may be used for sandwich sliced bread. VARIATIONS . EGG AND HAM SALAD SANDWICH: In Step 2, omit onions and pickles; add 10 lb (71/2 qt) coarsely chopped cooked ham. Follow Steps 3 and 4. . NEW YORK EGG SALAD SANDWICH (EGG AND TOMATO): In Step 2, omit onions. In Step 3, thinly slice 10 1b 4 oz fresh tomatoes AP. (200 slices). Place 2 slices on top of egg filling. Follow Step 4. N. SANDWICHES No. 11 HAM SANDWICH YIELD: 100 Portions EACH PORTION: 1 Sandwich INGREDIENTS WEIGHTS MEASURES METHOD Ham, canned 18 lb 12 oz . Slice ham into thin slices. . Spread 1 slice bread with mus— Mustard, prepared tard. Place 3 oz ham on bread; top (optional) with lettuce and second slice of Lettuce, fresh, bread. trimmed . Cut each sandwich in half; serve (optional) ' immediately or refrigerate until ready to serve. See GUIDELINES FOR SANDWICH PREPARATION (Recipe No. N—G— l). . In Step 1, 18 lb 12 oz ham, boneless, cooked, frozen, may be used. Thaw ham. . In Step 2, 4 lb 5 oz fresh lettuce A.P. will yield 4 lb trimmed lettuce. . In Step 2, 13 lb 8 oz round top slice bread may be used for sandwich sliced bread. . Other types of bread may be used. (OVER) VARIATIONS l. FRIED HAM SANDWICH: In Step 1, slice ham into 1/4 inch slices (3 oz). Grill on lightly greased 350°F. griddle about 1 minute on each side until lightly browned. Follow Step 2. In Step 3, serve hot. . HAM AND CHEESE SANDWICH: In Step I, use 12 lb 8 oz ham. Add 5 lb 3 oz (100 slices) sliced American, Swiss or Cheddar cheese. In Step 2, place 1 slice cheese on top of ham in each sandwich. Follow Step 3. . HAM AND TOMATO SANDWICH: Follow Step I. Use 10 lb (200 slices) fresh tomatoes, thinly sliced (10 lb 4 oz A. P.). In Step 2, place 2 slices tomato on top of ham in each sandwich. Follow Step 3. N. SANDWICHES No. 12 DEVILED HAM SANDWICH YIELD: 100 Portions EACH PORTION: 1 Sandwich INGREDIENTS WEIGHTS MEASURES METHOD Ham, cooked, ground Relish, pickle, sweet, drained lOlb.... llb802. 71/2qt 3cups... .Combine ham and relish; mix together lightly. Mustard, prepared . Salad Dressing . . . . Zoz ..... 31b ..... 1Acup... 11/2qt . Combine mustard and Salad Dressing; add to ham mixture. Refrigerate until ready to use. Bread ............ 121b.... 200 slices . Spread 1 slice bread with 1/; cup (l—No. 16 scoop) filling; top with second slice bread. . 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. (OVER) VARIATIONS l. DEVILED HAM AND TOMATO SANDWICH: Follow Steps 1 and 2. In Step 3, add 10 lb 6 oz fresh tomatoes A.P., thinly sliced (200 slices). Place 2 slices of tomato on top of filling in each sandwich. Follow Step 4. . DEVILED HAM AND TOMATO HOAGIE: In Step 1, use 20 lb (3% gal) ham, cooked, ground, and 3 lb (11/2 qt) relish, pickle, sweet, drained. In Step 2, use 4 oz (1/2 cup) mustard, prepared and 6 lb (3 qt) Salad Dressing. In Step 3, use 100 French rolls (4 oz each), cut in half lengthwise. Shred 3 lb lettuce (3 lb 4 oz A.P.) and thinly slice 10 lb 4 oz A.P. fresh tomatoes (200 slices). Place 1/2 cup (l—No. 8 scoop) filling, 2 slices of tomato, and shredded lettuce on roll half. Top with second half of roll. In Step 4, cut each hoagie in half crosswise. HAM SALAD SANDWICH N. SANDWICHES No. 13 YIELD: 100 Portions EACH PORTION: 1 Sandwich INGREDIENTS WEIGHTS MEASURES METHOD Ham, cooked, finely ground Eggs, hard cooked, finely chopped Pickles, cucumber, sweet, chopped Salad Dressing . . . . 20 1b ..... 81b ...... 51b ...... 41b ...... 15 qt ..... 48 eggs . . 71/2 cups . 2qt ...... . Combine ham, eggs, pickles, and Salad Dressing; mix together lightly. Refrigerate until ready to use. Lettuce, fresh, trimmed (optional) 12 lb ..... 4 lb ...... 200 slices . Spread 1 slice bread with 2/3 cup (l—No. 8 scoop) filling; top With lettuce and second slice of bread. . Cut each sandwich in half; serve immediately or refrigerate until ready to serve. NOTE: 1. In Step I, 25 lb canned ham or boneless cooked ham will yield about 20 lb cooked ham. 2. In Step 2, 4 lb 5 oz fresh lettuce A.P. will yield 4 lb trimmed lettuce. 3. If a thinner sandwich is desired, reduce recipe filling quantity in half. 4. In Step 3, 13 lb 8 oz top sliced bread may be used for sandwich sliced bread. VARIATIONS 1. HAM AND CHEESE SALAD SANDWICH: In Step 1, use 8 1b (6 qt) ham, add 6 1b (6 qt) shredded Cheddar or Swiss cheese. Follow Steps 2 and 3. 2. HAM SALAD SUBMARINE: Follow Step 1. In Step 2, use 25 lb (100—4 oz) French rolls. Slice rolls in half lengthwise. Spread bottom half of each roll with 2/3 cup (l—No. 6 scoop) filling; top with lettuce and top half of roll. Follow Step 3. N. SANDWICHES No. 14 PEANUT BUTTER AND IELLY SANDWICH YIELD: 100 Portions EACH PORTION: 1 Sandwich INGREDIENTS WEIGHTS MEASURES METHOD 12 lb ..... 200 slices . Spread each slice of bread with 1 Peanut butter ...... 7 lb 3 oz . 121/2 cups tbsp peanut butter. Spread 1 slice Ielly, grape ........ 4 lb 3 oz . 61/4 c