Source: MRS 2020
MRS: 773 — Sandwiches (700s)

Ham & Turkey on Ciabatta Bread (WGR)

Meal Component Contribution:
2 ½ oz. eq. meat/meat alternate, 2 oz. eq. whole 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  buns
Ham, Cooked, Smoked, Boneless, #1053
3  pounds + 12
Turkey Breast, Smoked, #1073
5  pounds + 4  ounces
Cheese, American Process, Sliced, #1308
1  pound + 12  ounces
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


Thinly slice ham and turkey. Weigh out 1¼ ounces of ham and 1¾ ounce of turkey as a measurement for each sandwich.



  • 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.



  • Place 24 slices of bottom portions of ciabatta bread on sheet pan, 4 down and 6 across.
  • Portion 1¼ ounces of ham, 1¾ ounce of turkey and 1/2 ounce of cheese onto bottom portions of bun.
  • Cover with top portion of ciabatta.
  • Sandwiches may be wrapped in deli paper, waxed paper, foil, plastic wrap or placed in sandwich bags.
  • Place each sandwich in steamtable pans (12" x 20" x 21⁄2") lined with pan liners.
  • Prepare in batches to maintain quality.

Serve immediately, or cover 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.

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.

CCP: Hold and maintain product at a minimum temperature of 135 degree s F. Check temperature every 30 minutes. Discard any leftovers.


Portion 1 sandwich with trimmings per serving. Each portion provides 2½ oz. eq. of meat/meat alternate and 2 oz. eq. of 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.

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