French Toasted Bacon and Egg Sandwich N.Sandwiches No.002
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|Yield: 100 Portions Each Portion: 1 Sandwich|
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|Pan Size: Temp.: 375 'F. Griddle|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Bacon, Chilled, Slic| 12LB | | 1. Prepare bacon according to |
|ed, Rindless | | | directions on Recipe No L-2 |
| | | | or L-3. Drain well; chop |
| | | | coarsely. |
|--------------------|----------|----------|-----------------------------------|
|Eggs, Large, Brown, | |60.00 EA | 2. Chop eggs coarsely. |
|Fresh | | | |
|--------------------|----------|----------|-----------------------------------|
|Celery | 1LB | 3.00 Cup | 3. Combine bacon, eggs, celery, |
|Salt | | 3.50 Tspn| salt, pepper, and Salad |
|Pepper, Black, Groun| | 1.00 Tbsp| Dressing; mix well. |
|d | | | Refrigerate until ready to |
|Dressings, Salad | 2LB | 1.00 Qrt | use. |
|--------------------|----------|----------|-----------------------------------|
|Bread, Sliced | 12LB | | 4. Place 1/4 cup (1 No.16 scoop) |
| | | | filling in center of 1 slice |
| | | | of bread; spread evenly to |
| | | | edges of bread; top with 2nd |
| | | | slice of bread...CONTINUED |
| | | | 5. Set aside for use in Step 6. |
|--------------------|----------|----------|-----------------------------------|
|Milk, Non Fat, Dry, | 10OZ| 2.25 Cup | 5. Reconstiture milk; add eggs. |
|Milk Powder | | | Blend well. |
|Warm Water | | 2.75 Qrt | 6. Dip sandwiches in egg and |
|Eggs, Large, Brown, | 3LB 10OZ| 7.25 Cup | milk mixture; drain. |
|Fresh | | | |
|--------------------|----------|----------|-----------------------------------|
|Bread Crumbs | 2LB | 2.00 Qrt | 7. Dredge in crumbs; shake off |
| | | | excess. |
|--------------------|----------|----------|-----------------------------------|
|Shortening, Emulsifi| 2LB | 1.00 Qrt | 8. Grill each sandwich on well- |
|ed | | | greased griddle about 1 1/2 |
| | | | minutes on each side or until |
| | | | golden brown. |
| | | | 9. Cut each sandwich in half. |
| | | | Serve hot. |
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NOTE: 1. In Step 3, 1 lb 6 oz fresh celery A.P. will yield 1 lb
chopped celery.
2. To prevent sandwiches from becoming soggy, do not stack
after grilling.