Ham and Cheese Hoagie

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

INGREDIENT	MEASURE (FOR 50 SERVINGS)
Ham, Cooked, Smoked, Boneless, #1053	8 pounds
Tomatoes, Whole, Red, Ripe, Raw, #4110	6 1/4 medium, whole
Lettuce, Shredded, #4008	1 pound
Pickles, Dill Slices, #2813	100 slices
Hoagie Bun, WGR, #1230	50 hoagies
Cheese, American Process, Sliced, #1308	1 pound + 9 ounces

DIRECTIONS

1.	Thaw the ham in the refrigerator overnight. Thaw the hoagie buns according to the package directions. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service.
2.	Thinly slice the ham. Weigh 2½ ounces of sliced ham to determine the portion size. CCP: Hold under refrigeration (41 degrees F or lower) until ready for sandwich assembly.
3.	Cover the sliced ham with plastic wrap and refrigerate it until sandwich assembly. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for assembly.
4.	TRIMMINGS: Rinse the tomatoes under cool, running water, then drain them thoroughly. Core and thinly slice the tomatoes, about 8 slices per tomato. Portion 1/8 cup lettuce, 1 tomato slice, and 2 pickle slices in individual portion containers. Cover and refrigerate the trimmings until ready for sandwich assembly. CCP: Cover and refrigerate at 41 degrees F or lower until ready for service.
5.	SANDWICH ASSEMBLY: Place 24 bottom portions of the hoagies on a sheet pan, 4 down and 6 across. Portion 2½ ounces of ham and ½ ounce of cheese (1 slice) onto the bottom portions of the hoagie. Cover with the top portion of the hoagie. Sandwiches may be wrapped in deli paper, waxed paper, foil, plastic wrap or placed in sandwich bags. Place each sandwich in a steamtable pan (12" x 20" x 2½") lined with pan liners. Prepare the sandwiches in batches to maintain quality. Serve the sandwiches immediately, or cover the pan tightly an place under refrigeration until ready for service. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes.
6.	OPTIONAL INSTRUCTION: Heat for 5 -7 minutes in a 350 degree F oven as needed for line service. Cover with tented foil and place in warmer. CCP: Cover and hold for service at 135 degrees F or higher.
7.	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

- Thaw the ham and cheese in the refrigerator.
- Thaw the hoagies according to the package or case directions.
- Use USDA Foods products when available.

Serving Notes

Have condiment options available for selection by students. Condiments have not been included in this nutrient analysis – remember to include them in the weekly menu nutrient analysis.

Purchasing Guide

Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.

Miscellaneous Notes

If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.

Nutrients Per Serving

Calories

302

Carbohydrates

40.00 g

Dietary Fiber

3.30 g

Protein

18.00 g

Sodium

1488.00 mg

Total Fat

9.70 g

Sat. Fat

3.20 g

Trans Fat

0.00 g

Illustrated Presentation of Ham and Cheese Hoagie

1.	1 serving of Ham and Cheese Hoagie

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