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 ...

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