Search the recipe database
Ham & Cheese on Kaiser Bun-USDA (WGR)
2½ oz. eq. meat/meat alternate, 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) |
|---|---|
Bun, Kaiser, 2 oz. Frozen, #1208 | 50 buns |
Ham, Cooked, Whole, #100184-USDA Foods | 8 pounds |
Lettuce, Shredded, #4008 | 1 pound |
Tomatoes, Whole, Red, Ripe, Raw, #4110 | 6 1/4 medium, whole , (2-3/5" diameter) |
Pickles, Dill Slices, #2813 | 100 slices |
Cheese, Blend, American, Low Fat, Sliced USDA Foods, #100036 | 1 pound + 9 ounces |
DIRECTIONS
1. | 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. |
2. | TRIMMINGS:
CCP: Hold under refrigeration (41 degrees F or lower) until ready for sandwich assembly. |
3. | SANDWICH ASSEMBLY:
Serve immediately, or cover the pan with a 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 the warmer until ready for service. CCP: Cover and refrigerate at 41 degrees F or lower until ready for service. |
4. | 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 warmer. CCP: Cover and hold for service at 135 degrees F or higher. |
5. | 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.
Alternate instructions: Assemble sandwiches on the serving line.