Ham and Turkey Sandwich, Elementary - Briggs

Meal Component Contribution:
1¼ 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, Pre-sliced, #1054	3 pounds + 2 ounces
Turkey Breast, Sliced, #1072	2 pounds + 6 ounces
Cheese, American Process, Sliced, #1308	1 pound + 9 ounces
Bread, Pullman, WGR, #1225	100 slices

DIRECTIONS

1.	Thaw the ham, turkey, and cheese in the refrigerator. Thaw sandwich bread according to package directions. CCP: Hold under refrigeration (41 degrees F. or lower) until ready for assembly.
2.	Weigh 1 ounce of the ham and ¾ ounce of the turkey to determine the portion size of each. Cover the ham and turkey with plastic wrap and refrigerate until ready for assembly. CCP: Cover and refrigerate at 41 degrees F or lower until ready for assembly.
3.	SANDWICH ASSEMBLY: Place 24 slices of bread on sheet pan, 4 down and 6 across. Portion 1 ounce of ham, ¾ ounce of turkey, and ½ ounce of cheese (1 slice) onto each slice of bread. Top the sandwich with a second slice of bread. 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 2½") 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. 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 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.
5.	Portion one sandwich per serving. Each portion provides 1¼ 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 the 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

- Thaw the ham, turkey, and cheese in the refrigerator.
- Thaw the sliced bread according to the package or case directions.
- The sandwiches may be cut in half diagonally.
- Use USDA Foods products when available.

Serving Notes

Have condiment and trimming options available for selection by students. Condiments and trimmings have not been included in this nutrient analysis – remember to include them in the weekly menu nutrient analysis.

Purchasing Guide

Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.

Miscellaneous Notes

If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.

Nutrients Per Serving

Calories

282

Carbohydrates

32.00 g

Dietary Fiber

4.00 g

Protein

19.00 g

Sodium

952.00 mg

Total Fat

11.00 g

Sat. Fat

3.60 g

Trans Fat

0.00 g

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