Source: MRS 2025
MRS: 4045 — Sandwiches (4000s)

Ham and Cheese Sandwich - Briggs

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)
Ham, Pre-sliced, #1054
11  pounds + 12  ounces
Bread, Pullman, WGR, #1225
100  slices
Cheese, American Process, Sliced, #1308
1  pound + 9  ounces
DIRECTIONS

1.

Thaw the ham and cheese in the refrigerator.
Thaw the bread according to the package directions.

CCP: Hold under refrigeration (41 degrees F or lower) until ready for service.

2.

Weigh 3¾ ounces of sliced ham to determine the portion size. Cover the ham with plastic wrap and refrigerate it until ready for assembly.

3.

SANDWICH ASSEMBLY:

  • Place 24 slices of bread on a sheet pan, 4 down and 6 across.
  • Portion 3¾ ounces of ham and ½ ounce of cheese (1 slice) on the bread.
  • Top the sandwich with a second slice of bread.
  • 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.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service.

4.

OPTIONAL INSTRUCTION: Heat the sandwiches for 5 -7 minutes in a 350 degree F oven as needed for 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 one sandwich per serving. Each portion provides 2 oz. eq. meat/meat alternate and 2 oz. eq. whole grains.
Trimmings and condiments may be offered to students.  These are not part of the nutritional analysis of this recipe and should be added as additional recipes.

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 sliced bread according to the package or case directions.
- The sandwiches may be cut in half diagonally.
- 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
339
Carbohydrates
33.00 g
Dietary Fiber
4.00 g
Protein
28.00 g
Sodium
1423.00 mg
Total Fat
12.30 g
Sat. Fat
4.40 g
Trans Fat
0.00 g


Illustrated Presentation of Ham and Cheese Sandwich - Briggs
1.

1 serving of Ham and Cheese Sandwich