100 slices bread (white, whole wheat, or rye)
100 ounces meat and/or cheese
1 pound margarine
Servings: 50
1. See following procedures for preparing sandwiches.
2. Grill sandwiches at 350°F on griddle until both sides are delicately brown.
3. PROCEDURE NO. 1
. Melt margarine. Pour into 2-inch counter pan.
2. Pick up two slices of bread, one in each hand. Dip one side of one slice in melted margarine. Press dipped slice against second slice.
3. Place buttered side of one slice on 18x26-inch baking sheet lined with parchment or waxed paper. Place 24 slices 4x6.
4. Top each slice with 2 oz meat and/or cheese.
5. Top meat and/or cheese with buttered bread (from Step 2), buttered side up.
6. Cover layer with parchment or waxed paper.
7. Repeat for a second layer or use another baking sheet. Cover tightly with plastic wrap if the sandwiches are not to be grilled immediately.
4. PROCEDURE NO. 2
. Place meat and/or cheese between two slices of bread.
2. Brush sandwiches with melted margarine; or in large quantities, use a roller dipped in melted margarine.
3. Place sandwiches on baking sheet and cover with plastic wrap until grilled.
VARIATIONS:
Grilled Cheese. Use processed American cheese, 2 1-oz slices per sandwich.
Grilled Corn Beef and Swiss on Rye. Substitute corned beef for ham in variation No. 3. Use Swiss cheese and rye bread.
Grilled Ham and Cheese. Use 1 1/2 oz ham and 1 oz cheese per sandwich, 4 lb 12 oz wafer-sliced ham and 3 lb 2 oz (1-oz slices) will be needed.
Grilled Turkey and Swiss on Whole Wheat. Use 1 1/2 oz turkey and 1 oz Swiss cheese per sandwich. 4 lb 12 oz wafer-sliced turkey and 3 lb 2 oz cheese (1-oz slices) will be needed.
Hot Tuna Grill. Use No. 10 dipper of Tuna Salad Sandwich filling for each sandwich. Other salad sandwich fillings may be used.
100 ounces meat and/or cheese
1 pound margarine
Servings: 50
1. See following procedures for preparing sandwiches.
2. Grill sandwiches at 350°F on griddle until both sides are delicately brown.
3. PROCEDURE NO. 1
. Melt margarine. Pour into 2-inch counter pan.
2. Pick up two slices of bread, one in each hand. Dip one side of one slice in melted margarine. Press dipped slice against second slice.
3. Place buttered side of one slice on 18x26-inch baking sheet lined with parchment or waxed paper. Place 24 slices 4x6.
4. Top each slice with 2 oz meat and/or cheese.
5. Top meat and/or cheese with buttered bread (from Step 2), buttered side up.
6. Cover layer with parchment or waxed paper.
7. Repeat for a second layer or use another baking sheet. Cover tightly with plastic wrap if the sandwiches are not to be grilled immediately.
4. PROCEDURE NO. 2
. Place meat and/or cheese between two slices of bread.
2. Brush sandwiches with melted margarine; or in large quantities, use a roller dipped in melted margarine.
3. Place sandwiches on baking sheet and cover with plastic wrap until grilled.
VARIATIONS:
Grilled Cheese. Use processed American cheese, 2 1-oz slices per sandwich.
Grilled Corn Beef and Swiss on Rye. Substitute corned beef for ham in variation No. 3. Use Swiss cheese and rye bread.
Grilled Ham and Cheese. Use 1 1/2 oz ham and 1 oz cheese per sandwich, 4 lb 12 oz wafer-sliced ham and 3 lb 2 oz (1-oz slices) will be needed.
Grilled Turkey and Swiss on Whole Wheat. Use 1 1/2 oz turkey and 1 oz Swiss cheese per sandwich. 4 lb 12 oz wafer-sliced turkey and 3 lb 2 oz cheese (1-oz slices) will be needed.
Hot Tuna Grill. Use No. 10 dipper of Tuna Salad Sandwich filling for each sandwich. Other salad sandwich fillings may be used.
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