Recipe - Hamburger Hero Sandwich

15 pound BEEF GROUND FZ
16 pound CHEESE MOZZARELLA
2 ounce GARLIC DEHY GRA
20 pound TOMATOES FRESH
3 pound ONIONS DRY
3 pound PEPPER SWT GRN FRESH
100 BUN HAMBGR 13OZ #102
One fourth cup SOUP GRAVY BASE BEEF
One fourth cup PEPPER BLACK 1 LB CN
2 1/3 cup CATSUP TOMATO#10
1 2/3 ounce OREGANO GROUND
One fourth ounce OREGANO GROUND

PAN: 18 BY 26INCH SHEET PAN TEMPERATURE: 375 F. OVEN

1. COOK BEEF IN ITS OWN FAT UNTIL BEEF LOSES ITS PINK COLOR, STIRRING TO
BREAK APART. DRAIN OR SKIM OFF EXCESS FAT.

2. ADD SOUP AND GRAVY BASE, PEPPER, OREGANO, GARLIC, AND CATSUP. MIX
WELL;
BRING TO A SIMMER SET ASIDE FOR USE IN STEP 4.

3. SPLIT ROLLS IN HALF.

4. SPREAD 1/3 CUP (1NO. 12 SCOOP) BEEF MIXTURE ON BOTTOM HALF OF EACH
ROLL. PLACE 4 ONION RINGS, 8 PIECES SWEET PEPPER, 4 SLICES TOMATO, AND 2
1/2
SLICES CHEESE ON TOP OF BEEF MIXTURE.

5. SPRINKLE LIGHTLY WITH OREGANO.

6. TOP WITH OTHER HALF OF ROLL.

7. WRAP EACH SANDWICH IN FOIL; BAKE 20 MINUTES. SERVE HOT.

NOTE: 1. IN STEP 4: 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB THINLY
SLICED
ONION RINGS; 3 LB 11 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 3 LB PEPPER
RINGS;
20 LB 4 OZ FRESH TOMATOES A.P. WILL YIELD 20 LB THINLY SLICED TOMATOES.

NOTE: 2. IN STEP 4, THINLY SLICED SWISS, CHEDDAR OR AMERICAN CHEESE MAY
BE
USED.

NOTE: 3. IN STEP 4, 16 LB (3 GAL) MOZZARELLA CHEESE, SHREDDED OR PIZZA
BLEND
CHEESE MAY BE USED.

Recipe Number: N03900

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.