Source: MRS 2018
MRS: 774 — Sandwiches (700s)

Ham and Turkey on a Bun

Meal Component Contribution:
2 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
  •  Meat/Meat Alternate
  •  Whole Grains

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Bun, Hamburger, WGR, #1228
50  bun(s)
Ham, Cooked, Smoked, Boneless, #1053
4  pound(s)
Turkey Breast, Smoked, #1073
3  pound(s) + 2  ounce(s)
Cheese, American Process, Sliced, #1308
3  pound(s) + 2  ounce(s)
Lettuce, Shredded, #4008
1  pound(s)
Tomatoes, Whole, Red, Ripe, Raw, #4110
6 1/4 medium, whole , (2-3/5" diameter)
Pickles, Dill Slices, #2813
100  slice(s)
DIRECTIONS

1.

Thinly slice ham and turkey. Weigh out 1¼ ounces of ham and 1 ounce of turkey 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,  2 tomato slices, and 2 pickle slices per serving.

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

3.

SANDWICH ASSEMBLY:

  • Place 24 bottom portions of hamburger bunon bun pan, 4 down and 6 across.
  • Portion 1¼ ounces of ham, 1 ounce of turkey and 1 ounce of cheese onto bottom portions of bun.
  • Replace bun top.

Cover with plastic wrap and place under refrigeration until ready for service.

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

4.

Portion 1 sandwich with trimmings per serving. Each portion provides 2 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.
Individual sandwiches can be wrapped in deli paper, aluminum foil or plastic wrap. 

Nutrients Per Serving
Calories
316
Carbohydrates
31.40 g
Dietary Fiber
2.29 g
Protein
22.70 g
Sodium
1343.00 mg
Total Fat
12.49 g
Sat. Fat
5.98 g
Trans Fat
0.00 g


Illustrated Presentation of Ham and Turkey on a Bun
1.

1 serving of Ham and Turkey on Bun