Search the recipe database
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. | SANDWICH ASSEMBLY
|
2. | Bake 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 the cooking process. If the manufacturer instructions on the package or case have a higherb temperature, follow those recommendations. |
3. | Place each sandwich in steamtable pans (12" x 20" x 2½") lined with pan liners. Serve 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 and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
4. | Portion 1 sandwich per serving. Each portion provides 2½ oz. eq. meat/meat alternate and 2 oz. eq. whole grains. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard 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 Sandwiches" provides seasoning and serving ideas for sandwiches.
Optional: Cut each sandwich in half diagonally.
Prepare only what can be served in a 30 minute period to maintain maximum quality.