Source: MRS 2020
MRS: 766.1 — Sandwiches (700s)

Ham and Cheese on Hoagie-USDA Foods

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

Ham, Cooked, Smoked, Boneless, #100187-USDA Foods
8  pounds
Lettuce, Shredded, #4008
1  pound
Tomatoes, Whole, Red, Ripe, Raw, #4110
6 1/4 medium, whole , (2 3/5" diameter)
Hoagie Bun, WGR, #1230
50  hoagies
Cheese, American Process, Sliced-USDA Foods
3  pounds + 2  ounces


Thinly slice the ham and weigh out 2½ ounces as a measurement for each sandwich.



  • 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.



  • Place 24 bottom portions of hoagie on sheet pan, 6 down and 4 across.
  • Portion 2½ ounces of ham and 1 ounce of cheese onto bottom portions of the hoagie.
  • Cover with the top portion of hoagie.
  • Sandwiches may be wrapped in waxed paper, foil, or plastic wrap.
  • Place each sandwich in steamtable pans (12" x 20" x 21⁄2") 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. 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.


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

Alternate instructions: Assemble sandwiches on serving line.

Nutrients Per Serving
36.14 g
Dietary Fiber
3.29 g
21.89 g
1076.89 mg
Total Fat
11.30 g
Sat. Fat
5.14 g
Trans Fat
0.00 g