Ham and Cheese on a Bun-USDA Foods (WGR)

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, Sliced, #100187-USDA Foods	8 pounds
Cheese, Blend, American, Low Fat, Sliced USDA Foods, #100036	3 pounds + 2 ounces
Bun, Hamburger, WGR, #1228	50 buns
Lettuce, Shredded, #4008	1 pound
Tomatoes, Whole, Red, Ripe, Raw, #4110	6 1/4 medium, whole
Pickles, Dill Slices, #2813	100 slices

DIRECTIONS

1.	Weigh a 2½ ounce portion of sliced ham to determine portion size. CCP: Hold under refrigeration (41 degrees F or lower) until ready for sandwich assembly.
2.	FOR TRIMMINGS: Rinse the tomatoes under cool, running water, then drain them thoroughly. 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 sandwich assembly.
3.	SANDWICH ASSEMBLY: Place 24 bottom portions of 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 portion of 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 pan (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 and refrigerate until ready for service. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes.
4.	OPTIONAL INSTRUCTION: Heat for 5 -7 minutes in a 350 degree F oven as needed for line service. Cover with tented foil and place in warmer. CCP: Cover and hold for service at 135 degrees F or higher.
5.	Portion 1 sandwich with trimmings for 2 oz. eq. meat/meat alternate and 2 oz. eq. whole grains. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers.

Production Notes

Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Meats" provides seasoning and serving ideas for sandwiches.

Serving Notes

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

Alternate instructions: Assemble sandwiches on the serving line.

Purchasing Guide

Miscellaneous Notes

Nutrients Per Serving

Calories

314

Carbohydrates

36.42 g

Dietary Fiber

3.29 g

Protein

21.89 g

Sodium

1181.30 mg

Total Fat

11.31 g

Sat. Fat

5.14 g

Trans Fat

0.00 g

Search the recipe database