Source: MRS 2019
MRS: 773 — Sandwiches (700s)

Ham and Turkey on Ciabatta Bread

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  bun(s)
Ham, Cooked, Smoked, Boneless, #1053
3  pound(s) + 12
Turkey Breast, Smoked, #1073
5  pound(s) + 4  ounce(s)
Cheese, American Process, Sliced, #1308
1  pound(s) + 12  ounce(s)
Lettuce, Shredded, #4008
1  pound(s)
Tomatoes, Whole, Red, Ripe, Raw, #4110
6 1/4 medium, whole , (2-3/5" diameter)
Pickles, Dill Slices, #2813
100  slice(s)


Thinly slice ham and turkey. Weigh out 1 1/4 ounces of ham and 1 3/4ounce of turkey 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,  2 tomato slices, and 2 pickle slices per serving.

CCP:  Cover and refrigerate at 41 degrees F or lower until ready for service.



  • Place 24 bottom portions of ciabatta bread on a bun pan, 4 down and 6 across.
  • Portion 1 1/4 ounces of ham, 1 3/4 ounce of turkey and 1/2 ounce of cheese onto bottom portions of bun.
  • Replace top portion of 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.

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 2 1/2 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.
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
933.00 mg
Total Fat
10.75 g
Sat. Fat
3.90 g
Trans Fat
0.00 g