UITC

USAREUR-AF International Tank Challenge

U.S. Army Europe and Africa, along with our NATO and Partner Allies, annually host a Tank Challenge. This training event is designed to give participating nations a dynamic and productive environment in which to foster military partnerships, form Soldier-level relationships, and share tactics, techniques and procedures.

The European International Tank Challenge was formerly known as the Strong Europe Tank Challenge. Images, video and stories that are older will appear under that name further down the timeline.

For more imagery, videos and news visit our DVIDS feature page at: USARUER International Tank Challenge

Read the Press Release here.

Images

Videos

Video by Petty Officer 2nd Class Robert Price

How to Bake Hamsters - The Hungry Sailor

AFN Sasebo

March 22, 2019 | 1:00

In this week's edition of The Hungry Sailor we are going to learn how to bake hamsters for dinner! This menu item is a staple in our naval culture. Are you hungry yet?

Main Ingredients:
4 – Boneless chicken breast
2 cups – Panko/bread crumbs
2 eggs
1 cup – Flour
½ lb – Sliced deli ham
16 - Swiss cheese slices
1 ½ Tsp – Italian seasoning
Paprika to taste
Pepper to taste
Salt to taste

Sauce Ingredients:
3 Tbl – Butter
1 Tbl – Garlic powder
3 Tbl – Flour
2 cup – Milk
1 cup – Shredded parmesan cheese
3 Tbl – Dijon mustard

Step 1: Preheat toaster oven to 400 degrees and lightly grease a baking pan. Butterfly the chicken breasts and pound within plastic wrap. Season chicken with paprika to taste.

Step 2: Alternate laying Swiss cheese and ham slices on one half of chicken breast. Be careful to not over-stack or else chicken will not roll. Roll into a log. Re-roll the log with plastic wrap and tie loose plastics ends together tightly. Store in a refrigerator for 30 minutes. (Note: This will help keep the logs together while breading in step 3)

Step 3: Dip the chilled logs in flour, egg mixture, and lastly the breadcrumbs mixed with Italian seasoning (in that exact order). Secure the breaded logs with tooth picks while baking. Cover the baking pan with aluminum foil for 30 minutes (or until logs cook thoroughly). Remove foil, and finish baking logs for 15 minutes to brown the breadcrumb crust.

Step 4: Dip the chilled logs in flour, egg mixture, and lastly the breadcrumbs mixed with Italian seasoning (in that exact order). Secure the breaded logs with tooth picks while baking. Cover the baking pan with aluminum foil for 30 minutes (or until logs cook thoroughly). Remove foil, and finish baking logs for 15 minutes to brown the breadcrumb crust. Remove and serve sliced into 1-inch discs.

Step 5: Prepare the sauce while logs are baking. Melt butter over medium heat. Mix with flour and slowly add milk and stir until smooth. Add mustard, garlic powder, parmesan cheese, and salt and pepper to taste.