School Cafeteria Sliced Egg and Bacon Sandwich
50 Servings
36 eggs, hard cooked
2 hds. lettuce
5 lbs. bacon
1/2 lb. butter
1 c. mayonnaise
100 slices bread
Allow three-fourths of an egg to a sandwich. Place lettuce leaf on each
slice of buttered bread. Arrange slices of hard cooked egg and bacon
strips. Top with a slice of bread spread with mayonnaise.
Source: “The School Lunch” cafeteria textbook, 1962