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Turkey & Cheese on Kaiser Bun(WGR)-USDA
2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains
Number of Portions: 50 Size of Portion: 1 sandwich
Recipe HACCP Process: #1 - No cook
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Turkey Breast, Sliced, USDA Foods #110554 | 4 pounds + 12 ounces |
Lettuce, Shredded, #4008 | 1 pound |
Tomatoes, Whole, Red, Ripe, Raw, #4110 | 6 1/2 medium, whole |
Pickles, Dill Slices, #2813 | 100 slices |
Bun, Kaiser, 2 oz. Frozen, #1208 | 50 buns |
Cheese, Blend, American, Low Fat, Sliced, USDA | 3 pounds + 2 ounces |
DIRECTIONS
1. | Weigh 1½ ounce of turkey to determine the portion size. Cover with plastic wrap and refrigerate until ready for sandwich assembly. CCP: Hold under refrigeration (41 degrees F or lower) until ready for assembly. |
2. | FOR TRIMMINGS:
CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. |
3. | SANDWICH ASSEMBLY:
Serve immediately, or cover the pan with lid, foil, or plastic wrap until ready for service. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. |
4. | Optional instructions are to heat sandwiches on a sheet pan for 5 -7 minutes in a 350-degree F oven as needed for line service. Cover with tented aluminum foil and place in warmer. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. |
5. | Portion 1 sandwich with trimmings per serving. Each portion provides 2 oz. eq. meat/meat alternate and 2 oz. eq. enriched grains. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service (unless the sandwiches were heated - then maintain at least 135 degrees F). Check temperature every 30 minutes. Cover, label, and date any leftovers. |
Production Notes
Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals" provides seasoning and serving ideas for sandwiches.
Condiments may be made available to students. They have not been included in the nutrient analysis, so remember to include that in the menu's nutrient analysis.
Serving Notes
Have condiments available for selection by students. Condiments have not been included in this nutrient analysis – remember to include them in the weekly menu nutrient analysis.