Source: MRS 2015
MRS: 724 — Sandwiches (700s)

BBQ Turkey 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)
Turkey Roast, Light & Dark Meat, #1077
19  pound(s) + 2  ounce(s)
Sauce, BBQ, Hickory Smoke, #2253
3 1/4 quart(s)
Spice Blend MS, Creole, No Salt, #2736
2  tablespoon(s)
Bun, Hamburger, WGR, #1228
100  bun(s)
DIRECTIONS

1.

Thaw turkey under refrigeration (4 1 degrees F or lower).
Season turkey roasts with Creole Spice Blend.
Place roast on foil and wrap very tightly. Place in baking pan .
Bake for 4 hours at 350 degrees F in convection oven or until roast reaches desired temperature.

CCP:  Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.

2.

BBQ TURKEY:

  • Shread cooked turkey.
  • Mix turkey and barbecue sauce.
  • Heat for 15 minutes or until mixture reaches desired temperature.

CCP:  Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.

3.

SANDWICH ASSEMBLY:

  • Place 24 bottom portions of hamburger bun on bun pan, 4 down and 6 across.
  • Portion turkey with #10 scoop onto bottom portions of hamburger buns.
  • Replace bun top over meat mixture.

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 BBQ turkey within 6 hours to 41 degrees or lower.

Production Notes

If turkey roasts are for next day's menu, section each roast into 4 pieces. Place in shallow pans, cover and cool to 41 degrees F within 6 hours.

Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if different ingredients are used.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals” 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
295
Carbohydrates
36.66 g
Dietary Fiber
2.00 g
Protein
23.04 g
Sodium
1250.93 mg
Total Fat
6.92 g
Sat. Fat
1.55 g
Trans Fat
0.00 g