Source: MRS 2021
MRS: 766.1 — Sandwiches (700s)

Ham and Cheese on Hoagie-USDA Foods (WGR)

Meal Component Contribution:
2½ oz. eq. meat/meat alternate, 2 oz. eq. whole grains
Number of Portions: 50  Size of Portion: 1 hoagie
Recipe HACCP Process: #1 - No cook
Meat/Meat Alternate Whole Grains
  •  Meat/Meat Alternate
  •  Whole Grains

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Ham, Cooked, Sliced, #100187-USDA Foods
8  pounds
Lettuce, Shredded, #4008
1  pound
Tomatoes, Whole, Red, Ripe, Raw, #4110
6 1/4 medium, whole
Pickles, Dill Slices, #2813
100  slices
Hoagie Bun, WGR, #1230
50  hoagies
Cheese, American Process, Sliced-USDA Foods
3  pounds + 2  ounces
DIRECTIONS

1.

Weigh out 2½ ounces of ham as a measurement for each sandwich.

Cover with plastic wrap and refrigerate until assembly.

CCP: Hold under refrigeration (41 degrees F or lower) until ready for sandwich assembly.

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:  Cover and refrigerate at 41 degrees F or lower until ready for service.

3.

SANDWICH ASSEMBLY:

  • Place 24 bottom portions of hoagie on sheet pan, 6 down and 4 across.
  • Portion 2½ ounces of ham and ½ ounce of cheese (1 slice) onto bottom portions of the hoagie.
  • Cover with the top portion of hoagie.
  • Sandwiches may be wrapped in deli paper, waxed paper, foil, or plastic wrap.
  • Place each sandwich in steamtable pans (12" x 20" x 2½") lined with pan liners.
  • Prepare the sandwiches in batches to maintain quality.

Serve the sandwiches immediately, or cover the pan with lid, foil, or plastic wrap 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 hoagie plus trimmings per serving. Each portion provides 2½ 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.

Prepare only what can be served in a 30 minute period to maintain quality.

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.

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