Source: MRS 2018
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

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

1.

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

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

3.

SANDWICH ASSEMBLY:

  • Place 24 bottom portions of hamburger bun on bun pan, 4 down and 6 across.
  • Portion 2 ounces of ham and 1 ounce of cheese onto bottom portions of bun.
  • Replace top bun.

Place sandwiches in a steamtable pan (12' x 20 x 2½") lined with pan liners. Cover with plastic wrap and refrigerate 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 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.

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
313
Carbohydrates
36.14 g
Dietary Fiber
3.29 g
Protein
21.89 g
Sodium
1077.00 mg
Total Fat
11.31 g
Sat. Fat
5.14 g
Trans Fat
0.00 g