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Patty Melt
2½ oz. eq. meat/meat alternate, 2 oz. eq. whole grains
Number of Portions: 96 Size of Portion: 1 sandwich
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 96 SERVINGS) |
|---|---|
Pan Release Spray, Butter Flavored #2516 | 40 second spray |
Bread, Pullman, WGR, #1225 | 192 slices |
Beef Pattie, Broiled, 2 oz. eq., #1002 | 96 patties |
Cheese, American Process, Sliced, #1308 | 3 pounds |
Pan Release Spray, Butter Flavored #2516 | 20 second spray |
DIRECTIONS
1. | Thaw the sliced bread according to the package directions. |
2. | Spray sheet pans (18" x 26" x 1") with butter flavored pan release spray or line sheet pans with pan liners. For 48 servings, use 2 sheet pans. For 96 servings, use 4 sheet pans. |
3. | Place 24 slices of bread on each sheet pan, 4 down and 6 across. |
4. | Top each slice of bread with one beef pattie and one ½-ounce slice of cheese. |
5. | Cover each sandwich with a second slice of bread. |
6. | Spray the tops of sandwiches with buttered flavored pan release spray. Cover each sheet pan with a second sheet pan to increase browning. |
7. | Bake the sandwiches until the bread is lightly browned and the beef patty has reached the desired temperature. (Prepare in batches to maintain quality.):
DO NOT OVERBAKE. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of cooking process. If manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
8. | Place the steamtable pans (12" x 20" x 2½") lined with pan liners. Serve the sandwiches immediately, or cover each pan with a lid, aluminum 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 a warmer until ready for service. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. |
9. | Portion one sandwich per serving. Each portion provides 2½ oz. eq. meat/meat alternate and 2 oz. eq. whole grains. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. Discard any leftovers. |
Production Notes
- Thaw the sliced bread according to the package directions.
- Sandwiches may be cut in half diagonally.
- Prepare the Patty Melts for just in time service. Batch cook: Prepare only what can be served in a 30-minute period to maintain maximum quality.
- Use USDA Foods products when available.
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.