Frank's Recipes! French Toasted Bacon and Egg Sandwich for 100

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French Toasted Bacon and Egg Sandwich for 100

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.