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Country Fried Steak Sandwich
2 oz. eq. meat/meat alternate, 3 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
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Pan Release Spray, Vegetable Oil, #2514 | 20 second spray |
Beef Steak, Breaded, WGR, 3.5 oz., #1004 | 100 patties |
Bun, Hamburger, WGR, #1228 | 100 buns |
Salad Mix, Iceberg, Carrot, Red Cabbage, #4012 | 2 pounds |
Tomatoes, Whole, Red, Ripe, Raw, #4110 | 12 1/2 medium, whole |
Pickles, Dill Slices, #2813 | 200 slices |
DIRECTIONS
1. | Thaw the hamburger buns according to the package directions. |
2. | Spray the sheet pans (18" x 26" x 1") with food release spray or line with parchment paper. |
3. | Place the frozen steak patties on sheet pans (18" x 26" x 1") that have been lined with parchment paper or sprayed with food release spray. |
4. | Bake the steak patties according to the package or case directions. Overcooking the patties will cause them to be dry. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
5. | Cover the pan with aluminum foil. Cut holes in foil and place in warmer until ready for assembly. CCP: Hold in warmer at 135 degrees F or higher until ready for assembly. |
6. | TRIMMINGS:
Cover and refrigerate until ready for service. CCP: Cover and refrigerate at 41 degrees F or lower. Hold for service. |
7. | SANDWICH ASSEMBLY:
Serve the sandwiches immediately, or cover the pan with a lid, aluminum foil, or plastic wrap. If foil or plastic wrap is used, cut holes in it to allow steam to escape. Place the pan in a warmer until ready for service. CCP: Cover and hold for service at 135 degrees F or higher. |
8. | Portion one sandwich and trimmings per serving. Each portion provides 2 oz. eq. meat/meat alternate and 3 oz. eq. whole grains. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. Unassembled leftovers should be covered, labeled, and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F or lower within an additional 4 hours. Leftover assembled sandwiches do not have good quality when reheated. For best quality, assembled sandwiches should be discarded. |
Production Notes
- Thaw the hamburger buns according to the package directions.
- Prepare the Country Fried Steak Sandwiches for just in time service. Batch cook: Prepare only what can be served in a 30-minute period to maintain maximum quality.
- Use USDA Foods products when available.
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 serving instructions: Country Fried Steak Sandwiches can be assembled on the service line.
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.