Source: MRS 2020
MRS: 793 — Sandwiches (700s)

Turkey and Cheese Hoagie

Meal Component Contribution:
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
  •  Meat/Meat Alternate
  •  Whole Grains

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Turkey Breast, Smoked, #1073
3  pounds + 2  ounces
Cheese, American Process, Sliced, #1308
3  pounds + 2  ounces
Lettuce, Shredded, #4008
1  pound
Tomatoes, Whole, Red, Ripe, Raw, #4110
6 1/4 medium, whole , (medium, 2-3/5" diameter)
Pickles, Dill Slices, #2813
100  slices
Hoagie Bun, WGR, #1230
50  hoagies
DIRECTIONS

1.

Rinse the tomatoes under cool, running water, then drain them thoroughly.

Core and thinly slice the tomatoes (8 slices per tomato).

Portion 1/8 cup lettuce, 1 tomato slice, and 2 pickle slices in individual portion containers. Cover and refrigerate until ready for service.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes.

2.

SANDWICH ASSEMBLY:

  • Place 24 bottom parts of hoagie on sheet pan, 6 down and 4 across.
  • Portion 1 ounce of turkey and 1 ounce (two ½ ounce slices) of cheese on each hoagie.
  • Cover with the top part of hoagie.
  • Sandwiches may be wrapped in waxed paper, foil, or plastic wrap.
  • Place each sandwich in steamtable pans (12" x 20" x 21⁄2") lined with pan liners.
  • Prepare in batches to maintain quality.

Serve immediately, or cover pan with lid, foil, or plastic wrap until ready for service.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes.

3.

Portion 1 sandwich with trimmings per each serving. Each portion provides 2 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

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.

Condiments may be made available to students. They have not been included in the nutrient analysis, so remember to include that in the menu's nutrient analysis.

Nutrients Per Serving
Calories
278
Carbohydrates
31.13 g
Dietary Fiber
2.30 g
Protein
17.08 g
Sodium
993.00 mg
Total Fat
10.52 g
Sat. Fat
5.66 g
Trans Fat
0.00 g


Illustrated Presentation of Turkey and Cheese Hoagie
1.

1 serving of Turkey and Cheese Hoagie