Source: MRS 2020
MRS: 791.2 — Sandwiches (700s)

Sloppy Joe on a Bun (with BC)

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains, 1/8 cup red/orange vegetable
Number of Portions: 50  Size of Portion: 1 sandwich
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains Vegetables (Red/Orange)
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Vegetables (Red/Orange)

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Pan Release Spray, Vegetable Oil, #2514
5  grams
Onions, Frozen, Diced, #1610
10  ounces
Beef Crumbles, #100134
7  pounds + 4  ounces, thawed
Garlic Powder, #2709
1  tablespoons
Paste, Tomato, #10 Can, #2825
1  pounds
Catsup, Tomato, Bulk, #2241
1 3/4 cups
Water, Municipal, Mississippi
2  cups
Vinegar, White, Bulk, #2260
1 1/8 cups
Mustard, Powder, Dry, #2712
2  tablespoons
Pepper, Black, Ground, #2718
1  tablespoons
Sugar, Brown, #2024
1/4 cup
Bun, Hamburger, WGR, #1228
50  buns
DIRECTIONS

1.

Spray a pot, braising pan or steam-jacketed kettle with food release spray. Sauté the onions for 5 minutes or until they are soft. Add the granulated garlic and thawed beef crumbles. Cook the ingredients for 5 minutes. Do not use frozen beef crumbles in recipes.

2.

Add the tomato paste, catsup, water, vinegar, dry mustard, pepper, and brown sugar. Mix the ingredients well and simmer them for 25 - 30 minutes.

CCP:  Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.

3.

Pour 10 pounds + 12 ounces (1 gallon) of the ground beef mixture into each steamtable pan (12" x 20" x 2½"). For 50 servings, use 1 pan.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.

4.

SANDWICH ASSEMBLY:

  • Place 24 bottom parts of hamburger buns on each sheet pan, 4 down and 6 across.
  • Portion 1/3 cup (#12 scoop) of the ground beef mixture onto bottom part of each roll.
  • Cover with the the top part of the bun.
  • 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.

5.

Portion 1 sandwich per serving.  Each portion provides 2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains and 1/8 cup red/orange vegetable. 

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftover unassembled ground beef mixture should be covered, labeled, and dated.  Quick chill within 6 hours to 41 degrees or lower.

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" provides seasoning and serving ideas for sandwiches.

Nutrients Per Serving
Calories
303
Carbohydrates
37.63 g
Dietary Fiber
4.61 g
Protein
17.70 g
Sodium
683.00 mg
Total Fat
10.25 g
Sat. Fat
4.05 g
Trans Fat
0.00 g