Instructions: 1. PREPARE BACON ACCORDING TO DIRECTIONS ON RECIPE CARD NO. L00200 OR

2. GRIND CHEESE AND BACON TOGETHER.

3. COMBINE CHEESE AND BACON MIXTURE WITH CELERY, PEPPERS, AND ONIONS; MIX TOGETHER.

4. SPREAD 1 SLICE BREAD WITH 1/4 CUP (1-NO. 16 SCOOP) MIXTURE; TOP WITH SECOND SLICE OF BREAD. SET FOR USE IN STEP 6.

5. RECONSTITUTE MILK. ADD EGGS.

6. DIP SANDWICH IN MILK AND EGG MIXTURE; DRAIN.

7. GRILL ON LIGHTLY GREASED GRIDDLE UNTIL BREAD IS LIGHTLY BROWN ON EACH SIDE AND CHEESE IS MELTED.

8. CUT EACH SANDWICH IN HALF. SERVE HOT.

NOTE:

1. IN STEP 3: 2 LB 1 OZ FRESH CELERY A.P. WILL YIELD 1 LB 8 OZ FINELY CHOPPED CELERY; 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB FINELY CHOPPED PEPPERS; 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB FINELY CHOPPED ONIONS.

NOTE:

2. IN STEP 3, 2 1/2 OZ (2 CUPS) DEHYDRATED GREEN PEPPERS AND 3 OZ (1 CUP) DEHYDRATED ONIONS (SEE RECIPE CARD A01100) OR 2 1/2 OZ

(2 CUPS) FROZEN, DICED GREEN PEPPERS MAY BE USED.

NOTE:

3. IN STEP 5, 2 LB 8 OZ (2-NO. 3 CYL CN) CANNED DEHYDRATED EGG MIX COMBINED WITH 3 3/4 QT WARM WATER MAY BE USED FOR WHOLE EGGS.

NOTE:

4. STEPS 5 AND 6 MAY BE OMITTED; GRILL SANDWICHES AS DIRECTED IN STEP 7.

SERVING SIZE: 1 SANDWIC

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