MEASURE (FOR 50 SERVINGS)
Ham, Cooked, Smoked, Boneless, #1053
Lettuce, Shredded, #4008
Tomatoes, Whole, Red, Ripe, Raw, #4110
6 1/4 medium, whole
Pickles, Dill Slices, #2813
Hoagie Bun, WGR, #1230
Cheese, American Process, Sliced, #1308
3 pounds + 2 ounces
Thinly slice the ham and weigh out 2½ ounces as a measurement for each sandwich.
Cover with plastic wrap and refrigerate until assembly.
CCP: Hold under refrigeration (41 degrees F or lower) until ready for sandwich assembly.
CCP: Cover and refrigerate at 41 degrees F or lower until ready for service.
Serve the sandwiches immediately, or cover the pan with lid, foil, or plastic wrap until ready for service. If foil or plastic wrap is used, cut holes in it to allow steam to escape. Place the pan in warmer until ready for service.
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes.
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.
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.
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.
Prepare only what can be served in a 30 minute period to maintain quality.
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.
1 serving of Ham and Cheese Hoagie
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