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Bacon Cheese Lettuce & Tomato Sand


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Ingredients:

  • 12 lb BACON;SLICED FZ
  • 6 1/4 lb CHEESE CHEDDER
  • 10 lb TOMATOES FRESH
  • 5 lb LETTUCE FRESH
  • 200 sl BREAD SNDWICH 22OZ #51
  • 2 lb SALAD DRESSING #2 1/2

Directions:

1. PREPARE BACON ACCORDING TO DIRECTIONS ON RECIPE NOS. L00200 OR L00202.
 
2. PLACE 1 SLICE CHEESE, 2 SLICES BACON, AND 2 SLICES TOMATOES AND LETTUCE LEAF ON 1 SLICE OF BREAD; SPREAD SECOND SLICE OF BREAD WITH ABOUT 2 TSP SALAD DRESSING. TOP WITH SECOND SLICE OF BREAD.
 
3. CUT EACH SANDWICH IN HALF, SERVE IMMEDIATELY. : **ALL NOTES ARE PER 100 PORTIONS.
 
NOTE: 1. IN STEP 1, BACON MAY BE COOKED IN A MICROWAVE OVEN. COOK BACON ACCORDING TO EQUIPMENT MANUFACTURER'S DIRECTIONS.
 
NOTE: 2. 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.
 
NOTE: 3. FOR BEST RESULTS, SANDWICHES SHOULD BE PREPARED IN 25 PORTION BATCHES.
 
NOTE: 4. OTHER TYPES OF BREAD MAY BE USED FOR SANDWICHES. DO NOT TOAST RYE OR PUMPERNICKEL BREADS.
 
NOTE: 5. IN STEP 2, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD.
 
Recipe Number: N00101
 
SERVING SIZE: 1 SANDWICH
 
From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.