Title: Western Sandwich (Denver)
Categories:
Yield: 100 Servings

7 1/2 lb HAM SECTIONED CURED
75 EGGS SHELL
4 lb LETTUCE FRESH
1 lb ONIONS DRY
8 oz PEPPER SWT GRN FRESH
200 sl BREAD SNDWICH 22OZ #51
1 ts PEPPER BLACK 1 LB CN
2 1/4 ts SALT TABLE 5LB

1. COMBINE HAM, EGGS, ONIONS, PEPPERS, SALT AND PEPPER; STIR TO MIX WELL.

2. POUR 1/3 CUP MIXTURE ON LIGHTLY GREASED GRIDDLE. COOK UNTIL BOTH SIDES
ARE LIGHTLY BROWNED.

3. PLACE OMELET ON 1 SLICE OF BREAD; TOP WITH LETTUCE AND SECOND SLICE OF
BREAD.

4. CUT EACH SANDWICH IN HALF. SERVE HOT.

NOTE: 1. IN STEP 1, 9 LB CANNED HAM WILL YIELD 7 LB 8 OZ FINELY CHOPPED
HAM

NOTE: 2. IN STEP 1, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED
ONIONS, AND 10 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 8 OZ CHOPPED SWEET
PEPPERS.

NOTE: 3. IN STEP 1, 1 1/2 OZ (1/3 CUP PLUS 1 TBSP) DEHYDRATED ONIONS AND
1 OZ (3/4 CUP) DEHYDRATED GREEN PEPPERS MAY BE USED. SEE RECIPE CARD A-11.

Recipe Number: N01800

SERVING SIZE: 1 SANDWICH

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