Recipe - German Style Hamwich

6 One fourth pound HAM SECTIONED CURED
2 One half pound CHEESE AMER/SLICE
2 One half pound CHEESE AMER/SLICE
2 pound BUTTER PRINT SURE
2 ounce ONIONS DRY
200 sl BREAD CH 7 GRAIN #83
2 tablespoon HORSERAD DEH 2 1/2
1 pound MUSTARD PREP. 1 LB JAR

TEMPERATURE: 400 F. GRIDDLE

1. COMBINE SOFTENED BUTTER OR MARGARINE, PREPARED MUSTARD, PREPARED
HORSERADISH, POPPY SEED AND DEHYDRATED ONION, 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.

2. BRUSH LIGHTLY TOP AND BOTTOM OF SANDWICHES WITH BUTTER OR MARGARINE.

3. GRILL UNTIL SANDWICHES ARE LIGHTLY BROWNED ON EACH SIDE AND CHEESE IS
MELTED.

4. CUT EACH SANDWICH IN HALF. SERVE HOT.

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

NOTE: 2. OTHER TYPES OF BREAD MAY BE USED FOR SANDWICHES.

Recipe Number: N00601

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.