1. PREPARE BACON ACCORDING TO DIRECTIONS ON RECIPE NOS. L00200 OR L00202.

2. PLACE 2 SLICES BACON AND 2 SLICES TOMATO AND LETTUCE LEAF ON 1 SLICE OF TOAST; SPREAD SECOND SLICE OF TOAST WITH ABOUT 2 TSP SALAD DRESSING TOP WITH SECOND SLICE OF TOAST.

3. CUT EACH SANDWICH IN HALF, SERVE IMMEDIATELY. : **ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1, BACON MAY BE COOKED IN A MICROWAVE OVEN. COOK BACON ACCORDING TO EQUIPMENT MANUFACTURERS DIRECTIONS. NOTE: 2. IN STEP 2, 10 LB 3 OZ FRESH TOMATOES A.P. WILL YIELD 10 LB SLICED TOMATOES AND 5 LB 6 OZ FRESH LETTUCE A.P. WILL YIELD 5 LB TRIMMED LETTUCE. NOTE: 3. FOR BEST RESULTS, SANDWICHES SHOULD BE PREPARED IN 25 PORTION BATCHES. NOTE: 4. OTHER TYPES OF BREAD MAY BE USED FOR SANDWICHES. DO NOT TOAST RYE OR PUMPERNICKEL BREADS. NOTE: 5. IN STEP 2, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD. Recipe Number: N00100 SERVING SIZE: 1 SANDWICH EACH From the Army Master Recipe Index File (actually used today!).