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