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Ham & Turkey on a Bun-USDA Foods (WGR)
3 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
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Ham, Cooked, Sliced, #100187-USDA Foods | 4 pounds |
Turkey Breast, Smoked, #1073 | 4 pounds + 12 ounces |
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 |
Bun, Hamburger, WGR, #1228 | 50 buns |
Cheese, Blend, American, Low Fat, Sliced USDA Foods, #100036 | 3 pounds + 2 ounces |
DIRECTIONS
1. | Weigh out 1½ ounces of turkey and 1¼ ounces of ham to determine the portion size for each sandwich. CCP: Hold under refrigeration (41 degrees F or lower) until ready for assembly. |
2. | TRIMMINGS:
CCP: Cover and refrigerate at 41 degrees F or lower until ready for sandwich assembly. |
3. | SANDWICH ASSEMBLY:
Serve immediately, or cover the pan with lid, foil or plastic wrap and refrigerate until ready for service. CCP: Cover and refrigerate at 41 degrees F or lower until ready for service. Check temperature every 30 minutes. |
4. | OPTIONAL INSTRUCTIONS: heat the sandwiches for 5 -7 minutes in a 350 degree F oven, as needed for the line service. Cover the sandwiches with tented foil and place them in a warmer until ready for service. CCP: Cover and hold for service at 135 degrees F or higher. |
5. | Portion 1 sandwich with trimmings per serving. Each portion provides 3 oz. eq. of meat/meat alternate and 2 oz. eq. of 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.