Source: MRS 2018
MRS: 768.1 — Sandwiches (700s)

Ham and Cheese on a Bun-USDA Foods

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
  •  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).
Portion 1/8 cup lettuce, 1 tomato slice, and 2 pickle slices in container.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. 

3.

SANDWICH ASSEMBLY:

  • Place 24 bottom portions of hamburger bun on bun pan, 4 down and 6 across.
  • Portion 1¼ ounces of ham and 1 ounce of cheese onto bottom portions of hamburger buns.
  • Replace bun top.

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.

Nutrients Per Serving
Calories
264
Carbohydrates
32.07 g
Dietary Fiber
2.29 g
Protein
16.98 g
Sodium
1090.00 mg
Total Fat
8.00 g
Sat. Fat
3.33 g
Trans Fat
0.00 g