Source: MRS 2020
MRS: 700.1 — Sandwiches (700s)

American Sub-USDA Foods (WGR)

Meal Component Contribution:
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
Whole Grains Meat/Meat Alternate
  •  Whole Grains
  •  Meat/Meat Alternate

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Turkey Breast, Sliced, USDA Foods #110554
3  pounds + 2  ounces
3  pounds + 2  ounces
Cheese, American Process, Sliced-USDA Foods
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 pounds
Lettuce, Shredded, #4008
1  pound + 14  ounces
Pickles, Dill Slices, #2813
100  slices
DIRECTIONS

1.

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.

2.

TRIMMINGS:

  • Rinse the tomatoes under cool, running water, then drain them thoroughly.
  • Core and thinly slice the tomatoes (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.

3.

SANDWICH ASSEMBLY:

  • Place 24 bottom portions of each hoagie on each sheet pan, 6 down and 4 across.
  • Portion 1 ounce of turkey, 1 ounce of ham, and 1 ounce of cheese onto the bottom parts of each hoagie, then top with two slices of bacon.
  • Cover with the top portion of the hoagie.
  • Sandwiches may be wrapped in waxed paper, foil, or plastic wrap.
  • Place each sandwich in steamtable pans (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 with lid, foil, or plastic wrap until ready for service. If foil or plastic wrap is used, cut holes in it to allow steam to escape. Place the pan in warmer until ready for service.

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.

4.

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
degrees F or lower.

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.

Nutrients Per Serving
Calories
351
Carbohydrates
34.78 g
Dietary Fiber
3.40 g
Protein
23.72 g
Sodium
1230.00 mg
Total Fat
14.09 g
Sat. Fat
5.51 g
Trans Fat
0.00 g