Source: MRS 2020
MRS: 796.1 — Sandwiches (700s)

Turkey and Cheese on a Bun - USDA

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, Deli, #A549-USDA Foods
5  pounds + 8  ounces
Bun, Hamburger, WGR, #1228
50  buns
Cheese, American Process, Sliced-USDA Foods
3  pounds + 2  ounces
Lettuce, Shredded, #4008
1  pound
Tomatoes, Whole, Red, Ripe, Raw, #4110
6 1/4 medium, whole , (2 3/5" diameter)
Pickles, Dill Slices, #2813
100  slices
DIRECTIONS

1.

Weigh 1¾ ounces of sliced turkey to determine the portion size.

2.

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.

3.

SANDWICH ASSEMBLY:

  • Place 24 bottom parts of hamburger buns on each sheet pan, 4 down and 6 across.
  • Portion 1¾ ounce turkey and 1 ounce (two ½ ounce slices) cheese on bottom of each bun.
  • Cover with 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.            

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

4.

Portion 1 sandwich with trimmings per 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.

Nutrients Per Serving
Calories
287
Carbohydrates
31.26 g
Dietary Fiber
2.29 g
Protein
21.18 g
Sodium
1004.00 mg
Total Fat
9.26 g
Sat. Fat
4.11 g
Trans Fat
0.00 g


Illustrated Presentation of Turkey and Cheese on a Bun-USDA Foods
1.

Sandwich sssembly: far right has 1 ounce of turkey, the middle sandwich has ½ ounce of cheese added, the rest of the sandwiches are complete

2.

1 serving of Turkey and Cheese on a Bun