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Ham and Cheese on a Bun-USDA Foods
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, #100187-USDA Foods | 4 pound(s) |
Cheese, American Process, Sliced-USDA Foods | 3 pound(s) + 2 ounce(s) |
Bun, Hamburger, WGR, #1228 | 50 bun(s) |
Lettuce, Shredded, #4008 | 1 pound(s) |
Tomatoes, Whole, Red, Ripe, Raw, #4110 | 6 1/4 medium, whole , (2-3/5" diameter) |
Pickles, Dill Slices, #2813 | 100 slice(s) |
DIRECTIONS
1. | Thinly slice ham and weigh out 1¼ ounces to determine portion size. |
2. | Rinse tomatoes under cool running water, drain, core, and thinly slice (8 slices per tomato). CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. |
3. | SANDWICH ASSEMBLY:
Cover with plastic wrap and place under refrigeration until ready for service CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. |
4. | 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.
Individual sandwiches can be wrapped in deli paper, aluminum foil or plastic wrap.