MEASURE (FOR 50 SERVINGS)
Ham, Cooked, Smoked, Boneless, #1053
Turkey Breast, Smoked, #1073
3 pounds + 2 ounces
Lettuce, Shredded, #4008
Tomatoes, Whole, Red, Ripe, Raw, #4110
6 1/4 medium, whole , (2-3/5" diameter)
Pickles, Dill Slices, #2813
Bun, Hamburger, WGR, #1228
Cheese, American Process, Sliced, #1308
3 pounds + 2 ounces
FOR SANDWICH MEAT
Cover the meat with plastic wrap and refrigerate until ready for sandwich assembly.
CCP: Hold under refrigeration (41 degrees F or lower) until ready for assembly.
CCP: Cover and refrigerate at 41 degrees F or lower until ready for 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.
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.
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.
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.
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.
1 serving of Ham and Turkey on Bun
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