Source: MRS 2020
MRS: 770 — Sandwiches (700s)

Ham & Cheese Sandwich (Enriched)

Meal Component Contribution:
2½ oz. eq. meat/meat alternate, 2 oz. eq. enriched grains
Number of Portions: 50  Size of Portion: 1 sandwich
Recipe HACCP Process: #1 - No cook
Meat/Meat Alternate Enriched Grain
  •  Meat/Meat Alternate
  •  Enriched Grain

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Ham, Cooked, Smoked, Boneless, #1053
7  pounds + 12  ounces
Tomatoes, Whole, Red, Ripe, Raw, #4110
6 1/4 pounds , (2-3/5" diameter)
Lettuce, Shredded, #4008
1  pound
Pickles, Dill Slices, #2813
100  slices
Bread, Pullman, Enriched, #1225
100  slices
Cheese, American Process, Sliced, #1308
1  pounds + 9  ounces
DIRECTIONS

1.

Thinly slice ham and weigh out 2½ ounces as a measurement for each sandwich.

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:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes.

3.

SANDWICH ASSEMBLY:

  • Place 24 slices of bread on a sheet pan, 4 down and 6 across.
  • Portion 2½ ounces of ham and ½ ounce of cheese on the bread.
  • Top the sandwichwith the 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. 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.

4.

Portion 1 sandwich with trimmings per serving. Each portion provides 2½ oz. eq. meat/meat alternate and 2 oz. eq. enriched 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
274
Carbohydrates
31.89 g
Dietary Fiber
2.29 g
Protein
21.20 g
Sodium
1084.00 mg
Total Fat
8.41 g
Sat. Fat
3.46 g
Trans Fat
0.00 g


Illustrated Presentation of Ham and Cheese Sandwich (Enriched)
1.

1 serving of Ham and Cheese Sandwich