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Ham & Turkey on Kaiser Bread(Enriched)-USDA
2½ oz. eq. meat/meat alternate, 3¼ oz. eq. enriched grains
Number of Portions: 50 Size of Portion: 1 sandwich
Recipe HACCP Process: #1 - No cook
- Meat/Meat Alternate
- Enriched Grain
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Turkey Breast, Sliced, USDA Foods #110554 | 4 pounds + 10 ounces |
Ham, Cooked, Sliced, #100187-USDA Foods | 4 pounds |
Cheese, American Process, Sliced-USDA Foods | 1 pound + 9 ounces |
Lettuce, Shredded, #4008 | 1 pound |
Tomatoes, Whole, Red, Ripe, Raw, #4110 | 6 1/4 medium, whole |
Pickles, Dill Slices, #2813 | 100 slices |
Bun, Kaiser, 2 oz. Frozen, #1208 | 50 buns |
DIRECTIONS
1. | Weigh 1½ounces of turkey and 1¼ounce of ham to determine the portion size. Cover and refrigerate the meat until sandwich assembly. CCP: Hold under refrigeration (41 degrees F or lower) until ready for assembly. |
2. | TRIMMINGS:
CCP: Cover and refrigerate at 41 degrees F or lower until ready for service. |
3. | SANDWICH ASSEMBLY:
Serve immediately, or cover the pan with lid, foil, or plastic wrap until ready for service. Place in the refrigerator 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 them in the warmer until ready for service. 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. of meat/meat alternate and 3¼ oz. eq. of enriched 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.