Source: MRS 2019
MRS: 771 — Sandwiches (700s)

Ham and Cheese on Ciabatta Bread

Meal Component Contribution:
2½ oz. eq. meat/meat alternate, 2 oz. eq. enriched grains
Number of Portions: 48  Size of Portion: 1 sandwich
Recipe HACCP Process: #1 - No cook
Meat/Meat Alternate Whole Grains
  •  Meat/Meat Alternate
  •  Whole Grains

Bread, Ciabatta, WGR, #1208
48  bun(s)
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
1  pound(s)
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.



  • Place 24 slices of bottom portions of ciabatta bread on bun pan,, 4 down and 6 across.
  • Portion 2½ ounces of ham and ½ ounce of cheese onto each slice of bread.
  • Top each sandwich with the top portion of the ciabatta bread.

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.

Production Notes

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.

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.
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.

Nutrients Per Serving
35.55 g
Dietary Fiber
2.31 g
23.84 g
993.38 mg
Total Fat
10.75 g
Sat. Fat
3.90 g
Trans Fat
0.00 g