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Ham and Turkey Sandwich-Merchants
32 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) |
|---|---|
Ham, Cooked, Smoked, Boneless, #1053 | 6 pounds + 4 ounces |
Turkey Breast, Smoked, #1073 | 4 pounds + 12 ounces |
Cheese, American Process, Sliced, #1308 | 3 pound + 2 ounces |
Bread, Pullman, WGR, #1225 | 100 slices |
DIRECTIONS
1. | Thaw the ham and turkey in refrigerator. Thaw the sandwich bread according to package directions. CCP: Hold the ham and turkey under refrigeration (41 degrees F or lower) until ready for sandwich assembly. |
2. | Weigh 2 ounce portion of ham to determine the portion size. Weigh 1½ ounce portion of turkey to determine the portion size. CCP: Hold under refrigeration (41 degrees F or lower) until ready for assembly. |
3. | Cover the ham and turkey with plastic wrap and refrigerate them until ready for sandwich assembly. |
4. | SANDWICH ASSEMBLY:
Serve immediately, or cover 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. Hold for service. |
5. | OPTIONAL INSTRUCTION: heat sandwiches for 5 -7 minutes in a 350 degree F oven as needed for line service. Cover with tented foil and place in warmer. CCP: Cover and hold for service at 135 degrees F or higher. |
6. | Portion one sandwich per serving. Each portion provides 2 oz. eq. meat/meat alternate and 2 oz. eq. whole grains. Trimmings and condiments may be offered to students. These are not part of the nutritional analysis of this recipe and should be added as additional recipes. CCP: Hold and maintain product at a minimum temperature of 41 degrees F. Check temperature every 30 minutes. Cover, label, and date any unassembled leftover ingredients. Discard any leftover assembled product. |
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.