Recipe for Cannonball Sandwich (Meat 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
20 lb BEEF GROUND FZ
8 x EGGS SHELL
3/8 lb TOMATO PASTE #2 1/2
3/4 tsp GARLIC DEHY GRA
8 lb TOMATOES # 10 CAN
1/2 lb ONIONS DRY
12 oz ONIONS DRY
1/4 lb BREAD SNDWICH 22OZ #51
100 x BUN HAMBGR 13OZ #102
2 oz SUGAR, GRANULATED 10 LB
1/2 oz SALAD OIL, 1 GAL
2 oz SHORTENING, 3LB
1 tbl PEPPER BLACK 1 LB CN
1 tsp PEPPER BLACK 1 LB CN
3 x BAY LEAVES
2 tbl BASIL SWEET GROUND
2 tbl OREGANO GROUND
3 oz SALT TABLE 5LB
Instructions:
Instructions: 1. PREPARE TOMATO SAUCE BY FOLLOWING STEPS 1 THROUGH 4 OF RECIPE NO. RESERVE FOR USE IN STEP 5.

2. PREPARE MEATBALLS BY FOLLOWING STEPS 4 THROUGH 7 OF RECIPE NO. L-39000, COOKING MEATBALLS AN ADDITIONAL 10 MINUTES. KEEP MEATBALLS HOT FOR USE IN STEP 4.

3. SLICE ROLLS IN HALF LENGTHWISE SO THAT THE BOTTOM HALF IS THICKER THAN THE TOP HALF.

4. PLACE 3 MEATBALLS ON BOTTOM HALF OF EACH ROLL.

5. POUR 1/2 CUP (1-NO. B LADLE) SAUCE OVER MEATBALLS. COVER WITH TOP HALF OF ROLL.

6. SERVE HOT.

NOTE:

1. IN STEP 1, 3/4 RECIPE TOMATO SAUCE, RECIPE NO. L-39, STEPS 1-4 BE USED FOR PIZZA SAUCE.

2. IN STEP 3, 25 LB FRENCH BREAD MAY BE USED. CUT BREAD LENGTHWISE SO BOTTOM HALF IS THICKER THAN TOP HALF. CUT LOAVES CROSSWISE INTO EQUAL PIECES TO YIELD 100 PORTIONS.

3. IN STEP 3, BREAD MAY BE HEATED FPR 10 MINUTES IN 325 F. OVEN.

SERVING SIZE: 1 SANDWICH

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