Instructions: TEMPERATURE: 325 F. GRIDDLE

1. COMBINE BREAD, GARLIC, AND WATER. LET STAND 10 MINUTES UNTIL WATER IS ABSORBED.

2. ADD ONIONS, GROUND BEEF, SALT, PEPPER AND EGGS; MIX WELL. SHAPE INTO 200-3 OZ PATTIES.

3. CUT CHEESE SLICES IN HALF. PLACE 100 1/2 SLICES ON 100 PATTIES.

PLACE 1/2 CHEESE SLICE ON TOP OF HAM. FOLD HAM AROUND CHEESE. SEE NOTE

4. ADD REMAINING HAM SLICES. PLACE REMAINING PATTIES ON TOP, ENCLOSE SECURELY BY SEALING EDGES TOGETHER.

4. GRILL 4 MINUTES ON EACH SIDE OR UNTIL DONE ON LIGHTLY GREASED GRIDDLE.

NOTE: 1. IN STEP 2, 1 LB 15 OZ DRY ONIONS A.P. WILL YIELD 1 LB 12 OZ MINCED ONIONS.

2. IN STEP 2, 3 OZ (1 CUP) DEHYDRATED ONIONS MAY BE USED.

3. IN STEP 2, FLATTEN PATTIES NO MORE THAN 3 1/2" DIAMETER TO PREVENT PATTIES FROM BEING TOO THIN AND DIFFICULT TO HANDLE.

4. IN STEP 3, FOLD HAM AND CHEESE NO LARGER THAN 3 BY 3" TO FIT INSIDE PATTIES AND ENSURE A GOOD SEAL.

5. IN STEP 4, PATTIES MAY BE BAKED ON 4 SHEET PANS (18 BY 26") IN 375F. OVEN 30 MINUTES OR IN 350F. CONVECTION OVEN 15 MINUTES OR UNTIL DONE ON HIGH FAN, CLOSED VENT.

SERVING SIZE: 1 CORDON B

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