Source: MRS 2020
MRS: 768 — Sandwiches (700s)

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
  •  Meat/Meat Alternate
  •  Whole Grains

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Ham, Cooked, Smoked, Boneless, #1053
4  pounds
Cheese, American Process, Sliced, #1308
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 , (2-3/5" diameter)
Pickles, Dill Slices, #2813
100  slices
DIRECTIONS

1.

Thinly slice ham and weigh out 1¼ ounces to determine portion size.

2.

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 service. Check temperature every 30 minutes. 

3.

SANDWICH ASSEMBLY:

  • Place 24 bottom portions of hamburger buns on each sheet pan, 4 down and 6 across.
  • Portion 1¼ ounces of ham and 1 ounce of cheese 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 pans (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. If foil or plastic wrap is used, cut holes in it to allow steam to escape. Place the pan in warmer 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.

Alternate instructions: Assemble sandwiches on the serving line.

Nutrients Per Serving
Calories
271
Carbohydrates
27.90 g
Dietary Fiber
3.29 g
Protein
17.70 g
Sodium
1003.00 mg
Total Fat
11.49 g
Sat. Fat
5.98 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.