Servings: 100 Portions
Portions: 1 Sandwich Each
Temperature: 375 degrees F. Griddle
200 slices (12 lb) bacon, sliced, raw
60 eggs, hard cooked
3 cups (1 lb) celery, fresh, chopped
3-1/2 teaspoon salt
1 tablespoon pepper, black
1 quart (2 lb) Salad Dressing
200 slices (12 lb) bread
2-1/4 cups (10 oz) milk, nonfat, dry
2-3/4 quart water, warm
7 1/4 cups (36 eggs) eggs, whole, slightly beaten
2 quart (2 lb) bread crumbs, dry (optional)
1 quart (2 lb) shortening, melted or salad oil
Bake or grill bacon according to directions on “Baked Bacon Slices” and “Grilled Bacon Slices” recipe. Drain well; chop bacon coarsely. Chop eggs coarsely. Combine bacon, eggs, celery, salt, pepper, and Salad Dressing; mix well. Refrigerate until ready to use. Place 1/4 cup (1-No. 16 scoop) filling in center of 1 slice of bread; spread evenly to edges of bread; top with second slice of bread. Set aside. Reconstitute milk warm water; add eggs. Blend well. Dip sandwiches in egg and milk mixture; drain. Dredge in crumbs; shake off excess. Grill each sandwich on well-greased griddle about 1 1/2 minutes on each side or until golden brown. Cut each sandwich in half. Serve hot.
NOTE:
1 lb 6 oz fresh celery A.P. will yield 1 lb chopped celery.
To prevent sandwiches from becoming soggy, do not stack after grilling.