12 lb BACON;SLICED FZ
6 1/4 lb CHEESE CHEDDER
10 lb TOMATOES FRESH
5 lb LETTUCE FRESH
200 sl BREAD SNDWICH 22OZ #51
2 lb SALAD DRESSING #2 1/2

1. PREPARE BACON

2. PLACE 1 SLICE CHEESE, 2 SLICES TOMATOES 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 E 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.

SERVING SIZE: 1 SANDWICH