Source: MRS 2020
MRS: 746 — Sandwiches (700s)

Country Fried Steak Sandwich

Meal Component Contribution:
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
  •  Meat/Meat Alternate
  •  Whole Grains

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Beef Steak, Breaded, WGR, 3.5 oz., #1004
100  pattie(s)
Bun, Hamburger, WGR, #1228
100  bun(s)
Salad Mix, Iceberg, Carrot, Red Cabbage, #4012
2  pound(s) + 4  ounce(s)
Tomatoes, Whole, Red, Ripe, Raw, #4110
5  pound(s) , (2-3/5 diameter)
Pickles, Dill Slices, #2813
200  slice(s)
DIRECTIONS

1.

STEAK PATTIES:

  • Place frozen beef patties on sheet pan (18" x 26" x 1").
  • Bake patties according to package directions. Overcooking will cause patties to be dry.

CCP:  Internal temperature must reach 140 degrees F or higher for 15 seconds.

2.

If holding patties for service, cover pan with aluminum foil. Cut holes in aluminum foil and place in warmer until ready for assembly.

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

3.

TRIMMINGS:

  • If using head lettuce, rinse lettuce thoroughly under cool running water, drain, separate leaves and dry thoroughly. If using shredded lettuce, it should be prewashed.
  • Rinse tomatoes under cool running water, drain, core, and thinly slice (8 slices per tomato).

Portion 1/8 cup lettuce, 1 tomato slice, and 2 pickle slices in container.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every thirty minutes.  Cover, label, and date any leftovers.

4.

SANDWICH ASSEMBLY:

  • Place 25 bottom portions of hamburger bun on steamtable pan lined wtih pan liner, 5 down and 5 across.
  • Place one cooked steak pattie on each bun.
  • Cover with top portion of bun.

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.

5.

Portion 1 sandwich and trimmings per serving. Each portion provides 2 oz. eq. meat/meat alternate and 3 oz. eq. whole grains.

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

Nutrients Per Serving
Calories
476
Carbohydrates
43.18 g
Dietary Fiber
4.02 g
Protein
19.80 g
Sodium
790.00 mg
Total Fat
25.46 g
Sat. Fat
9.11 g
Trans Fat
0.00 g