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  patties
Bun, Hamburger, WGR, #1228
100  buns
Salad Mix, Iceberg, Carrot, Red Cabbage, #4012
2  pounds
Tomatoes, Whole, Red, Ripe, Raw, #4110
5  pounds , (2-3/5 diameter)
Pickles, Dill Slices, #2813
200  slices
DIRECTIONS

1.

STEAK PATTIES:

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

CCP:  Internal temperature must reach 135 degrees F or higher for 15 seconds at the completion of the cooking process.

2.

Assemble the sandwiches immediately, or cover the pan with a lid, aluminum foil, or plastic wrap until ready for sandwich assembly. If foil or plastic wrap is used, cut holes in it to allow steam to escape. Place the pan 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:

  • Rinse the tomatoes under cool, running water, then drain them.
  • Core and thinly slice the tomatoes (8 slices per tomato).
  • Portion 1/8 cup lettuce, 1 tomato slice, and 2 pickle slices in individual portion containers. Cover and refrigerate until ready for service.

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 24 bottom portions of hamburger buns on each sheet pan, 4 down and 6 across.
  • Place one cooked steak pattie on each bun.
  • Cover with the top portion of the bun.
  • Country Fried Steak Sandwiches may also be wrapped in deli paper, waxed paper, foil sheets, plastic wrap or placed in sandwich bags.
  • Place each Country Fried Steak Sandwich in a steamtable pans (12" x 20" x 2½") lined with pan liners.
  • Prepare the sandwiches in batches to maintain quality.

Serve immediately, or cover the pan with lid, foil or plastic wrap. If foil or plastic wrap is used, cut holes in it to allow steam to escape. Place the pan in warmer until ready for service.

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 the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes. 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 within an additional 2 hours.

Production Notes

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

Serving Notes

Alternate instructions: Assemble sandwiches on serving line.

Nutrients Per Serving
Calories
486
Carbohydrates
46.43 g
Dietary Fiber
3.38 g
Protein
22.28 g
Sodium
916.00 mg
Total Fat
23.06 g
Sat. Fat
6.01 g
Trans Fat
0.00 g