1. Prepare bacon according to directions on package
2. Place 2 slices of bacon, 2 slices of tomato, 1 lettuce leaf, and 2 additional slices of bacon on 1 slice of toast with about 2 tsp of salad dressing (mayonnaise) ; Top with second slice of toast.
3. Cut each sandwich in half and serve immediately
**All notes to follow are based on a serving of 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 of fresh tomatoes will yield 10 lb of sliced tomatoes and 5 lb 6 oz of fresh lettuce will yeild 5 lb of 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: N00102 SERVING SIZE: 100 SANDWICHES From the ~~ltArmy Master Recipe Index File> (actually used today!). Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (186g)|
|Recipe Makes: 100|
|Calories from Fat: 243 (58%)|
|Amt Per Serving||% DV|
|Total Fat 27g||36 %|
|Saturated Fat 8.7g||44 %|
|Monounsaturated Fat 11.5g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 41.7mg||13 %|
|Sodium 903.5mg||31 %|
|Potassium 328.3mg||9 %|
|Total Carbohydrate 32.4g||10 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 30.2g|
|Protein 11.6g||17 %|
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Calories per serving: 421
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