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Ham and Turkey Sandwich (WGR)
3 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 | 4 pounds |
Turkey Breast, Smoked, #1073 | 3 pounds + 2 ounces |
Cheese, American Process, Sliced, #1308 | 3 pound + 2 ounces |
Tomatoes, Whole, Red, Ripe, Raw, #4110 | 6 1/4 medium, whole |
Lettuce, Shredded, #4008 | 1 pound |
Pickles, Dill Slices, #2813 | 100 slices |
Bread, Pullman, WGR, #1225 | 100 slices |
DIRECTIONS
1. | If the ham and turkey are frozen, thaw them in the refrigerator. Drain the packages thoroughly on the day of assembly. CCP: Hold under refrigeration (41 degrees F. or lower) until ready for assembly. |
2. | Thinly slice the ham. Weigh a 1¼ ounce portion of ham to determine the portion size. CCP: Hold under refrigeration (41 degrees F or lower) until ready for assembly. |
3. | Thinly slice the turkey. Weigh a 1 ounce portion of ham to determine the portion size. CCP: Hold under refrigeration (41 degrees F or lower) until ready for assembly. |
4. | TRIMMINGS:
CCP: Cover and refrigerate at 41 degrees F or lower until ready for service. |
5. | 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 until ready for service. |
6. | 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. |
7. | Portion 1 sandwich with trimmings per serving. Each portion provides 3 oz. eq. of meat/meat alternate and 2 oz. eq. of whole grains. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date and leftovers. Refrigerate at 41 degrees F or lower. |
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.