Ham and Cheese Sandwich - USDA Fooda

Meal Component Contribution:
2½ 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

INGREDIENT	MEASURE (FOR 50 SERVINGS)
Ham, Cooked, Sliced, #100187-USDA Foods	8 pounds
Tomatoes, Whole, Red, Ripe, Raw, #4110	6 1/4 pounds
Lettuce, Shredded, #4008	1 pound
Pickles, Dill Slices, #2813	100 slices
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 2½ ounces of sliced ham to determine the portion size.
3.	Cover the ham with plastic wrap and refrigerate it until ready for 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 service. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service.
5.	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 (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.
6.	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.
7.	Portion one sandwich with 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 buns 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

283

Carbohydrates

36.00 g

Dietary Fiber

4.30 g

Protein

22.00 g

Sodium

1107.00 mg

Total Fat

9.80 g

Sat. Fat

3.60 g

Trans Fat

0.00 g

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