Ham and Turkey on a Bun (WGR)

Meal Component Contribution:
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, Smoked, Boneless, #1053	4 pounds
Turkey Breast, Smoked, #1073	3 pounds + 2 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, American Process, Sliced, #1308	3 pounds + 2 ounces

DIRECTIONS

1.	FOR SANDWICH MEAT Thinly slice the ham. Weigh a 1¼ ounces portion of the ham to determine the portion size. Thinly slice the turkey. Weigh a 1 ounce portion of the turkey to determine the portion size. 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.
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 sandwich assembly.
3.	SANDWICH ASSEMBLY: Place 24 bottom portions of hamburger buns on each sheet pan, 4 down and 6 across. Portion 1¼ ounces of ham, 1 ounce of turkey, and 1 ounce of cheese (2 slices of cheese) onto bottom portions of each bun. Cover with the top portion of the bun. Sandwiches may also be wrapped in deli paper, waxed paper, foil sheets, plastic wrap or placed in sandwich bags. Place each sandwich in a steamtable pans (12" x 20" x 2½") lined with pan liners. Prepare the sandwiches in batches to maintain quality. 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.

Nutrients Per Serving

Calories

346

Carbohydrates

33.35 g

Dietary Fiber

2.29 g

Protein

20.61 g

Sodium

1420.00 mg

Total Fat

14.81 g

Sat. Fat

6.73 g

Trans Fat

0.00 g

Illustrated Presentation of Ham and Turkey on a Bun (WGR)

1.	1 serving of Ham and Turkey on Bun