Recipe - Grilled Jerk Pork Chops

6 pound BACON;SLICED FZ
12 One half pound HAM SECTIONED CURED
5 3/16 pound CHEESE AMER/SLICE
2 pound BUTTER PRINT SURE
200 sl BREAD SNDWICH 22OZ #51

TEMPERATURE: 400 F. GRIDDLE

1. COOK BACON ACCORDING TO RECIPE NO. L00200 OR L00300. DRAIN. SET ASIDE
FOR
USE IN STEP 3.

2. SLICE HAM INTO VERY THIN SLICES.

3. PLACE 2 OZ HAM, 1 SLICE CHEESE, AND 1 SLICE BACON ON SLICE OF BREAD,
TOP
WITH SECOND SLICE OF BREAD.

4. USE 2 LB (1 QT) MELTED BUTTER OR MARGARINE; LIGHTLY BRUSH TOP AND
BOTTOM
OF SANDWICHES. GRILL ON 400 F. GRIDDLE UNTIL GOLDEN BROWN ON EACH SIDE AND
CHEESE IS MELTED. SERVE HOT.
NOTE: 1. IN STEP 2, 12 LB 8 OZ HAM, BONELESS, COOKED, FROZEN, MAY BE
USED.

NOTE: 2. IN STEP 3, 5 LB 3 OZ CHEESE FOOD, AMERICAN, PROCESSED, SLICED
MAY
BE USED.

3. IN STEP 3, 12 LB BREAD WILL YEILD 200 SLICES.
Recipe Number: N03801

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.