Recipe#902

Servings: YIELD: 100 Portions
Portions: 1 Sandwich Each
Pan Size:
Temperature:

INGREDIENTS

100 slices (6 lb) bacon, sliced, raw
12 lb. Cheese, Cheddar, chunks
1 1/4 qt. (1 lb 8 oz) celery, fresh, finely chopped
3 cups (1 lb) peppers, sweet, fresh, finely chopped
3 cups (1 lb) onions, dry, finely chopped
200 slices (12 lb) bread
2 1/2 cups (10 oz) milk, nonfat, dry
2 3/4 qt. water, warm
1 3/4 qt. (35 eggs) eggs, whole, slightly beaten
2 cups (1 lb) shortening, melted or salad oil

INSTRUCTIONS

Bake or grill bacon according to directions on "Baked Bacon Slices" and "Grilled Bacon Slices" recipe. Drain well. Grind cheese and bacon together. Combine cheese and bacon mixture with celery, peppers, and onions; mix together. Spread 1 slice bread with 1/4 cup (1-No. 16 scoop) mixture; top with second slice of bread. Set aside. Reconstitute milk and warm water; add eggs. Dip sandwich in milk and egg mixture; drain. Grill on lightly greased griddle until bread is lightly browned on each side and cheese is melted. Cut each sandwich in half. Serve hot.

NOTE: 1. 2 lb 1 oz fresh celery A.P. will yield 1 lb 8 oz finely chopped celery.
2. 1 lb 4 oz fresh sweet peppers A.P. will yield 1 lb finely chopped peppers.
3. 1 lb 2 oz dry onions A.P. will yield 1 lb finely chopped onions.
4. Dip sandwich in egg and milk step may be omitted; grill sandwiches as directed.