YIELD: 20, 10 oz. sandwiches
40 pcs. heat and serve French toast
3 lbs., 12 oz. honey ham, sliced
40 slices pineapple
21/2 cups honey Dijon mustard
40 slices mozzarella, 3/4oz. each
- Spread a #30 scoop of honey mustard on one slice of French toast.
- Top with 3 oz. ham, two pineapple slices, two slices cheese and top with slice of french toast. Place on oiled grill and heat until cheese is melted. Serve with chips and dill pickle.
Recipe from Dewitt King, assistant director, University of Kentucky dining services, Lexington, KY