MEASURE (FOR 100 SERVINGS)
Beef Steak, Breaded, WGR, 3.5 oz., #1004
Bun, Hamburger, WGR, #1228
Salad Mix, Iceberg, Carrot, Red Cabbage, #4012
Tomatoes, Whole, Red, Ripe, Raw, #4110
12 1/2 medium, whole
Pickles, Dill Slices, #2813
Cover and refrigerate until ready for service.
CCP: Cover and refrigerate at 41 degrees F or lower. Hold for service.
CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher
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 in warmer at 135 degrees F or higher until ready for assembly.
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 the product at a minimum temperature of 135 degrees F.
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 temperature of 135 degrees F or higher. Check temperature every 30 minutes. Unassembled leftovers should be covered, labeled, and dated. For best quality, assembled sandwiches should be discarded. 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.
Prepare only what can be served in a 30 minute period to maintain quality.
Alternate instructions: Assemble sandwiches on serving line.
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