American Sub - Briggs

Meal Component Contribution:
2¼ oz. eq. meat/meat alternate and 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, #1072	3 pounds + 2 ounces
Ham, Pre-sliced, #1054	3 pounds + 2 ounces
Hoagie Bun, WGR, #1230	50 hoagies
Cheese, American Process, Sliced, #1308	3 pounds + 2 ounces
Bacon, Sliced, Precooked, #1050	100 slices
Tomatoes, Whole, Red, Ripe, Raw, #4110	6 1/2 medium, whole
Lettuce, Shredded, #4008	1 pound + 14 ounces
Pickles, Dill Slices, #2813	100 slices

DIRECTIONS

1.	Defrost the ham, turkey, and cheese in the refrigerator. Defrost the hoagies according to the package directions. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service.
2.	Weigh 1 ounce of turkey and 1 ounce of ham to determine the portion size. CCP: Hold under refrigeration (41 degrees F or lower) until ready for assembly.
3.	TRIMMINGS: Rinse the tomatoes under cool, running water, then drain them thoroughly. Core and thinly slice the tomatoes, about 8 slices per tomato. Portion 1/8 cup lettuce, 1 tomato slice, and 2 pickle slices in individual portion containers. Cover and refrigerate until ready for service. CCP: Cover and refrigerate at 41 degrees F or lower until ready for service.
4.	SANDWICH ASSEMBLY: Place 24 bottom portions of the hoagies on a sheet pan, 4 down and 6 across. Portion 1 ounce of turkey, 1 ounce of ham, and 1 ounce of cheese onto the bottom parts of each hoagie. Top with two slices of bacon. Cover with the top portion of the hoagie. Sandwiches may be wrapped in deli paper, waxed paper, foil, plastic wrap or placed in sandwich bags. Place each sandwich in a steamtable pan (12" x 20" x 2½") lined with pan liners. Prepare the sandwiches in batches to maintain quality. Serve the sandwiches immediately, or cover the pan tightly and place under refrigeration until ready for service. CCP: Hold under refrigeration (41 degrees F or lower). Hold for service.
5.	OPTIONAL INSTRUCTION: Heat for 5 -7 minutes in a 350 degree F oven as needed for line service. Cover with tented foil and place in warmer.
6.	Portion one sandwich with trimmings per serving. Each portion provides 2¼ oz. eq. meat/meat alternate and 2 oz. eq. whole grains. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. Refrigerate at 41 degrees F or lower.

Production Notes

- Thaw the ham, turkey, and cheese in the refrigerator. Drain the liquid from the ham and turkey before using them in the recipe.
- Thaw the hoagies according to the package or case directions.
- Use USDA Foods products when available.

Serving Notes

Have condiment options available for selection by students. Condiments have not been included in this nutrient analysis – remember to include them in the weekly menu nutrient analysis.

Purchasing Guide

Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.

Miscellaneous Notes

If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.

Nutrients Per Serving

Calories

407

Carbohydrates

36.00 g

Dietary Fiber

3.40 g

Protein

23.80 g

Sodium

1563.00 mg

Total Fat

19.00 g

Sat. Fat

7.66 g

Trans Fat

0.00 g

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