Recipe - Grilled Cheese And Bacon

12 pound BACON;SLICED FZ
5 3/16 pound CHEESE CHEDDER
2 pound BUTTER PRINT SURE
200 sl BREAD SNDWICH 22OZ #51

1. FRY BACON ACCORDING TO DIRECTIONS ON RECIPE NO. L2 OR L22. PLACE 1
SLICE CHEESE AND 2 SLICES BACON ON EACH SANDWICH.

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

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

4. 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: N00602

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.