Title: English Muffin W/bacon Ha
Categories:
Yield: 100 Servings

6 lb BACON;SLICED FZ
6 1/4 lb HAM SECTIONED CURED
6 1/4 lb CHEESE AMER/SLICE
100 BREAD ENG MFFN 12OZ #95

YIELD: 100 PORTIONS (6 PANS) EACH PORTION: 1 SANDWICH
PAN SIZE: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN
325 F. GRIDDLE

1. COOK BACON ACCORDING TO RECIPE NO. L-2 OR L-2-2. DRAIN; SET ASIDE FOR
USE IN STEP 4.GRILL HAM UNTIL LIGHTLY BROWNED.SET ASIDE FOR USE IN STEP 4.

2. PLACE ENGLISH MUFFIN HALVES ON SHEET PANS IN ROWS, 5 BY 7; TOAST 6 TO 8
MINUTES IN OVEN. SET ASIDE FOR USE IN STEP 6.
2 MINUTES; TURN.

3. PLACE 1 SLICE BACON ON TOP OF HAM

5. PLACE I SLICE CHEESE ON TOP OF BACON. CONTINUE TO COOK UNTIL CHEESE
MELTS.

6. PLACE 1 CHEESE AND BACON-TOPPED GRILLED HAM ON BOTTOM HALF OF EACH SPLIT
MUFFIN. TOP WITH SECOND HALF OF MUFFIN. SERVE IMMEDIATELY.

NOTE: 1. IN STEP 2, ONE RECIPE ENGLISH MUFFINS (RECIPE NO.D-21) MAY BE
USED.

2. IN STEP 2, MUFFINS MAY BE TOASTED IN 325 F. CONVECTION OVEN 2 TO 3
MINUTES OR ON LIGHTLY GREASED 325 F. GRIDDLE ON EACH SIDE.
Recipe Number: N04802

SERVING SIZE: 1 SANDWICH

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.