School Cafeteria Ham Sandwich au Gratin
50 Servings
2 oz. protein per serving
2 1/2 lbs. ham,cooked, coarsely ground
2 c. salad dressing
50 slices of bread
2 c. margarine
2 1/4 c. flour
2 qts. milk
3 - 15 oz. cans mushroom soup
1/2 c. green pepper, chopped
12 hard cooked eggs, sliced
50 slices American cheese (1 oz. slices)
1/4 t. pepper or to taste
Moisten ham with salad dressing, then season with dash of pepper. Trim
crust from bread, toast bread, then spread each slice with tsvo tablespoonfuls
ham mixture. Melt margarine, add flour, blend well. Cook until
bubbling. Add milk and soup, then cook, stirring constantly until thickened.
Add green pepper, hard cooked eggs and one-fourth teaspoon pepper. Place
each slice of toast and ham in a shallow individual casserole. Cover with
hot cream sauce, then top with a slice of cheese. Place in a moderate oven,
350°F. just long enough to melt cheese. Garnish each with a slice of hard
cooked egg sprinkled with paprika.
Source: “The School Lunch” by Marion L. Cronan, 1962
(A guide to school lunchroom operation)