Source: MRS 2020
MRS: 720 — Sandwiches (700s)

BBQ Rib Sandwich

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains
Number of Portions: 100  Size of Portion: 1 sandwich
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains
  •  Meat/Meat Alternate
  •  Whole Grains

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Pork Patty, Rib Shaped, #1058
100  pattie(s)
Sauce, BBQ, Hickory Smoke, #2253
3  quart(s)
Bun, Hamburger, WGR, #1228
100  bun(s)
DIRECTIONS

1.

PORK RIB PATTIES:

  • Brush patties with barbecue sauce.
  • Bake patties according to package directions.

Prepare in batches to maintain quality.

CCP:  Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.

2.

Cover pan with aluminum foil and place in warmer until ready for service or assembly.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.

3.

SANDWICH ASSEMBLY:

  • Place 24 bottom portions of hamburger buns on a bun pan, 4 down and 6 across.
  • Portion cooked pork patties onto bottom portions of hamburger buns.
  • Replace bun tops over pork patty.

Place sandwich in a steamtable pan (12" x 20" x 2½") lined with pan liners. Cover with aluminum foil. Cut holes in aluminum foil and place in warmer until ready for service. Prepare in batches to maintain quality.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. 

4.

Portion 1 sandwich per serving. Each portion provides 2 oz. eq. meat/meat alternate and 2 oz. eq. whole grains.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.  Unassembled sandwich leftovers should be covered, labeled, and dated. Quick chill pork patties within 6 hours to 41 degrees 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.

Prepare only what can be served in a 30 minute period to maintain quality.

Serving Notes

 Individual sandwiches can be wrapped in aluminum foil.

Nutrients Per Serving
Calories
398
Carbohydrates
44.83 g
Dietary Fiber
4.00 g
Protein
20.00 g
Sodium
1141.00 mg
Total Fat
17.00 g
Sat. Fat
5.00 g
Trans Fat
0.00 g


Illustrated Presentation of BBQ Rib Sandwich
1.

1 serving of BBQ Rib Sandwich