Ham and Cheese on a Bun

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains
Number of Portions: 50 Size of Portion: 1 sandwich
Recipe HACCP Process: #1 - No cook

Meat/Meat Alternate
Whole Grains

INGREDIENT	MEASURE (FOR 50 SERVINGS)
Ham, Cooked, Smoked, Boneless, #1053	8 pounds
Tomatoes, Whole, Red, Ripe, Raw, #4110	6 1/4 medium, whole
Lettuce, Shredded, #4008	1 pound
Pickles, Dill Slices, #2813	100 slices
Cheese, American Process, Sliced, #1308	1 pound + 9 ounces
Bun, Hamburger, WGR, #1228	50 buns

DIRECTIONS

1.	Thaw the ham and cheese in the refrigerator. Thaw the buns according to the case or package directions. CCP for the ham and cheese: Cover and hold under refrigeration (41 degrees F or lower) until ready for service.
2.	Thinly slice the ham. Weigh 2½ ounces of sliced ham to determine the portion size.
3.	Cover the ham with plastic wrap and refrigerate it until sandwich assembly. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for assembly.
4.	TRIMMINGS: Rinse the tomatoes under cool, running water, then drain them thoroughly. Core and thinly slice the tomatoes, about 8 slices per tomato. Portion 1/8 cup lettuce, 1 tomato slice, and 2 pickle slices in individual portion containers. Cover and refrigerate the trimmings until ready for service. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service.
5.	SANDWICH ASSEMBLY: Place 24 bottom parts of the hamburger buns on each sheet pan, 4 down and 6 across. Portion 2½ ounces of ham and ½ ounce of cheese (1 slice) onto the bottom portions of hamburger buns. Cover with the top partof the bun. Sandwiches may also be wrapped in deli paper, waxed paper, foil sheets, plastic wrap or placed in sandwich bags. Place each 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 and refrigerate until ready for service. CCP: Cover and refrigerate at 41 degrees F or lower. Hold for service.
6.	OPTIONAL INSTRUCTION: Heat the sandwiches for 5 -7 minutes in a 350 degree F oven as needed for line service. Cover the sandwiches with tented foil and place them in a warmer until ready for service. CCP: Cover and hold for service at 135 degrees F or higher.
7.	Portion 1 sandwich with trimmings per 2½ oz. eq. meat/meat alternate and 2 oz. eq. whole grains. CCP: Hold and maintain the product at a minimum temperature of 41 degrees F. Check temperature every 30 minutes. Cover, label, and date any unassembled leftover ingredients. Discard any leftover assembled product.

Production Notes

- Thaw the ham and cheese in the refrigerator.
- Thaw the buns according to the package or case directions.
- Use USDA Foods products when available.

Serving Notes

Have condiment options available for selection by students. Condiments have not been included in this nutrient analysis – remember to include them in the weekly menu nutrient analysis.

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.

Nutrients Per Serving

Calories

282

Carbohydrates

36.40 g

Dietary Fiber

2.30 g

Protein

16.80 g

Sodium

1458.00 mg

Total Fat

9.20 g

Sat. Fat

3.18 g

Trans Fat

0.00 g

Illustrated Presentation of Ham and Cheese on a Bun

1.	1 serving of Ham and Cheese on a Bun.

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