MEASURE (FOR 100 SERVINGS)
Codfish, Rectangle, #1041
Bun, Hamburger, WGR, #1228
Fry according to package directions.
CCP: Internal temperature must reach 140 degrees F or higher for 15 seconds.
Place sandwiches in steamtable pans (12" x 20" x 2½") lined with pan liners.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.
Portion 1 sandwich and bun. 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. Discard leftovers.
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.
Alternate instructions: Individual sandwiches can be wrapped in aluminum foil.
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