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American Sub-USDA Foods (WGR)-Briggs
2ΒΌ 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, USDA Foods #110554 | 3 pounds + 2 ounces |
Ham, Cooked, Sliced, #100187-USDA Foods | 3 pounds + 2 ounces |
Cheese, Blend, American, Low Fat, Sliced USDA Foods, #100036 | 3 pounds + 2 ounces |
Hoagie Bun, WGR, #1230 | 50 hoagies |
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. | If the ham or turkey is frozen, thaw it in the refrigerator. Drain any liquid from the package on the day of assembly. CCP: Hold under refrigeration (41 degrees F. or lower) until ready for assembly. |
2. | Weigh 1 ounce of the turkey and 1 ounce of the ham to determine portion size. Slice the cheese in 1-ounce slices. Cover the meats and cheese, then refrigerate until ready for assembly. CCP: Hold under refrigeration (41 degrees F or lower) until ready for assembly. |
3. | TRIMMINGS:
CCP: Cover and refrigerate at 41 degrees F or lower until ready for service. |
4. | SANDWICH ASSEMBLY:
Serve the sandwiches immediately, or cover the pan with lid, foil, or plastic wrap until ready for service. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. |
5. | Optional instructions are to heat sandwiches on sheet pans for 5 -7 minutes in a 350 degree F oven as needed for line service. Cover with tented 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. |
6. | Portion one sandwich with trimmings for serving. Each portion provides 2¼ oz. eq. meat/meat alternate and 2 oz. eq. whole grains. Condiments are available for selection by students 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 |
Production Notes
Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if the recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Meats" provides seasoning and serving ideas for sandwiches.
Prepare only what can be served in a 30 minute period to maintain quality.
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.
Alternate instructions: Assemble sandwiches on the serving line.