MEASURE (FOR 50 SERVINGS)
Turkey Breast, Sliced, #1072
3 pounds + 2 ounces
Lettuce, Shredded, #4008
Tomatoes, Whole, Red, Ripe, Raw, #4110
6 1/4 medium, whole
Pickles, Dill Slices, #2813
Bun, Hamburger, WGR, #1228
Cheese, American Process, Sliced, #1308
3 pounds + 2 ounces
Weigh one 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.
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service.
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.
OPTIONAL INSTRUCTION: Heat for 5 -7 minutes in a 350 degree F oven as needed for line service.
Cover with tented foil and place in warmer.
CCP: Cover and hold for service at 135 degrees F or higher.
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 .
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.
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.
Sandwich assembly: far right has 1 ounce of turkey, the middle sandwich has ½ ounce of cheese added, the rest of the sandwiches are complete
1 serving of Turkey and Cheese on a Bun
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