MEASURE (FOR 48 SERVINGS)
Bread, Ciabatta, WGR, #1208
Ham, Cooked, Smoked, Boneless, #1053
7 pound(s) + 8 ounce(s)
Cheese, American Process, Sliced, #1308
1 pound(s) + 9 ounce(s)
Lettuce, Shredded, #4008
Tomatoes, Whole, Red, Ripe, Raw, #4110
6 pound(s) + 4 ounce(s), (2-3/5" diameter)
Thinly slice ham and weigh out 2½ ounces as a measurement for each sandwich.
Rinse tomatoes under cool running water, drain, core, and thinly slice (8 slices per tomato).
Portion 1/8 cup lettuce, 1 tomato slice, and 2 pickle slices in container.
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes.
Cover with plastic wrap and place under refrigeration until ready for service.
CCP: Cover and refrigerate at 41 degrees F or lower until ready for service.
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.
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.
Individual sandwiches can be wrapped in deli paper, aluminum foil or plastic wrap.
Sandwiches may be cut diagonally in half or for service. If used as part of salad plate, each sandwich should be quartered.
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