MEASURE (FOR 50 SERVINGS)
Bread, Ciabatta, WGR, #1208
Ham, Cooked, Smoked, Boneless, #1053
Lettuce, Shredded, #4008
Tomatoes, Whole, Red, Ripe, Raw, #4110
6 1/4 medium, whole , (2-3/5" diameter)
Pickles, Dill Slices, #2813
Cheese, American Process, Sliced-USDA Foods
1 pound + 9 ounces
Thinly slice the ham. Weigh a 2½ ounce portion of sliced ham to determine the portion size.
Cover with plastic wrap and refrigerate until assembly.
CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for sandwich assembly.
CCP: Hold under refrigeration (41 degrees F or lower) until ready for sandwich assembly.
Serve immediately, or cover the pan with lid, foil or plastic wrap. 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.
CCP: Cover and refrigerate at 41 degrees F or lower until ready for service.
OPTIONAL INSTRUCTION: Heat the sandwiches for 5 -7 minutes in a 350 degree F oven as needed for line service. Cover the sandwiches with tented foil and place in a warmer until ready for service.
CCP: Cover and hold for service at 135 degrees F or higher.
Portion 1 sandwich with trimmings per serving. Each portion provides 2½ oz. eq. meat/meat alternate and 2 oz. eq. whole grains.
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers.
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: Preparing Meats" provides seasoning and serving ideas for sandwiches.
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.
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