Source: MRS 2022
MRS: 4270.1 — Sandwiches (4000s)

Turkey & Cheese on Kaiser Bun(Enriched)-USDA

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 3ΒΌ oz. eq. enriched grains
Number of Portions: 50  Size of Portion: 1 sandwich
Recipe HACCP Process: #1 - No cook
Meat/Meat Alternate Enriched Grain
  •  Meat/Meat Alternate
  •  Enriched Grain

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Turkey Breast, Sliced, USDA Foods #110554
4  pounds + 12  ounces
Lettuce, Shredded, #4008
1  pound
Tomatoes, Whole, Red, Ripe, Raw, #4110
6 1/2 medium, whole
Pickles, Dill Slices, #2813
100  slices
Bun, Kaiser, 3 oz. Frozen, #1208
50  buns
Cheese, Blend, American, Low Fat, Sliced, USDA
3  pounds + 2  ounces
DIRECTIONS

1.

Weigh 1½ ounce 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:

  • 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: Cover and hold under refrigeration (41 degrees F or lower) until ready for service.

3.

SANDWICH ASSEMBLY:

  • Place 24 bottom parts of each Kaiser Bun on a sheet pan, 4 down and 6 across.
  • Portion 1½ ounces of turkey and 1 ounce (two ½ ounce slices) of cheese on each hoagie.
  • Cover with the top part of the Kaiser Bun.
  • Sandwiches may be wrapped in deli sheets, waxed paper, foil, plastic wrap, or placed in sandwich bags.
  • 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 the 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.

Optional instructions are to heat sandwiches on a sheet pan for 5 -7 minutes in a 350-degree F oven as needed for line service. Cover with tented aluminum foil and place in warmer.

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

5.

Portion 1 sandwich with trimmings per serving. Each portion provides 2 oz. eq. meat/meat alternate and 3¼ oz. eq. enriched grains.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service (unless the sandwiches were heated - then maintain at least 135 degrees F). 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.

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.

Nutrients Per Serving
Calories
341
Carbohydrates
42.24 g
Dietary Fiber
1.30 g
Protein
14.73 g
Sodium
994.00 mg
Total Fat
8.11 g
Sat. Fat
4.01 g
Trans Fat
0.00 g