Title: Bacon cheese lettuce & tomato sand
 Categories: 
      Yield: 100 Servings
 
     12 lb BACON;SLICED FZ
  6 1/4 lb CHEESE CHEDDER
     10 lb TOMATOES FRESH
      5 lb LETTUCE FRESH
    200 sl BREAD SNDWICH 22OZ #51
      2 lb SALAD DRESSING #2 1/2
 
  1.  PREPARE BACON ACCORDING TO DIRECTIONS ON RECIPE NOS. L00200 OR
  L00202.
  
  2.  PLACE 1 SLICE CHEESE, 2 SLICES BACON, AND 2 SLICES TOMATOES AND
  LETTUCE LEAF ON 1 SLICE OF BREAD; SPREAD SECOND SLICE OF BREAD WITH
  ABOUT 2 TSP SALAD DRESSING.  TOP WITH SECOND SLICE OF BREAD.
  
  3.  CUT EACH SANDWICH IN HALF, SERVE IMMEDIATELY.
  : **ALL NOTES ARE PER 100 PORTIONS.
  
  NOTE:  1.  IN STEP 1, BACON MAY BE COOKED IN A MICROWAVE OVEN.  COOK
  BACON ACCORDING TO EQUIPMENT MANUFACTURER'S DIRECTIONS.
  
  NOTE:  2.  IN STEP 2, 10 LB 3 OZ FRESH TOMATOES A.P. WILL YIELD 10 LB
  SLICED TOMATOES AND 5 LB 6 OZ FRESH LETTUCE A.P. WILL YIELD 5 LB
  TRIMMED LETTUCE.
  
  NOTE:  3.  FOR BEST RESULTS, SANDWICHES SHOULD BE PREPARED IN 25
  PORTION BATCHES.
  
  NOTE:  4.  OTHER TYPES OF BREAD MAY BE USED FOR SANDWICHES. DO NOT
  TOAST RYE OR PUMPERNICKEL BREADS.
  
  NOTE:  5.  IN STEP 2, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED
  FOR SANDWICH SLICED BREAD.
  
  Recipe Number: N00101
  
  SERVING SIZE: 1 SANDWICH
  
  From the  (actually used today!).