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Turkey & Cheese Hoagie - USDA Foods (WGR)
2 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) |
|---|---|
Turkey Breast, Sliced, USDA Foods #110554 | 4 pounds + 10 ounces |
Lettuce, Shredded, #4008 | 1 pound |
Tomatoes, Whole, Red, Ripe, Raw, #4110 | 6 1/4 medium, whole |
Pickles, Dill Slices, #2813 | 100 slices |
Hoagie Bun, WGR, #1230 | 50 hoagies |
Cheese, Blend, American, Low Fat, Sliced USDA Foods, #100036 | 3 pounds + 2 ounces |
DIRECTIONS
1. | Weigh 1½ ounces of turkey to determine the portion size. Cover with plastic wrap and refrigerate until ready for sandwich assembly. CCP: Hold under refrigeration (41 degrees F or lower) until ready for assembly. |
2. | FOR TRIMMINGS:
CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. |
3. | SANDWICH ASSEMBLY:
Serve immediately, or cover pan with lid, foil, or plastic wrap until ready for service. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. |
4. | Portion 1 sandwich with trimmings per serving. Each portion provides 2 oz. eq. meat/meat alternate and 2 oz. eq. whole grains. |
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.
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.