Recipe - Cold Cut Sandwich

12 Three fourths pound BOLOGNA;SAUSAGE FZ
11 1/8 pound TOMATOES FRESH
4 pound LETTUCE FRESH
2 pound ONIONS DRY
200 sl BREAD SNDWICH 22OZ #51
2 pound SALAD DRESSING #2 1/2

1. SPREAD 1 SLICE OF BREAD WITH SALAD DRESSING.

2. ADD 3 SLICES OF SELECTED MEAT. TOP WITH LETTUCE, 2 SLICES TOMATO,
SLICED
ONIONS (SEE NOTE 4), AND SECOND SLICE BREAD.

3. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL
READY T
SERVE.

NOTE: 1. SEE GUIDELINES FOR SANDWICH PREPARATION (RECIPE NO. NG1000).

NOTE: 2. IN STEP 1, SUGGESTED MEATS ARE SLICED BOLOGNA, LIVER SAUSAGE,
PICKLE AND PIMENTO LOAF OR SALAMI.

NOTE: 3. IN STEP 1, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR
SANDWICH SLICED BREAD.

NOTE: 4. IN STEP 2: 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED
LETTUCE; 11 LB 6 OZ FRESH TOMATOES A.P. WILL YIELD 11 LB 2 OZ THINLY SLICED
TOMATOES; 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB THINLY SLICED ONIONS.

NOTE: 5. IN STEP 2, SLICED TOMATOES AND ONIONS MAY BE PLACED IN
CONSTAINERS
FOR SELF SERVICE.

NOTE: 6. OTHER TYPES OF BREAD MAY BE USED.
Recipe Number: N01700

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.