Source: MRS 2020
MRS: 796 — Sandwiches (700s)

Turkey and Cheese on a Bun

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
Bun, Hamburger, WGR, #1228
50  buns
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 , (2 3/5" diameter)
Pickles, Dill Slices, #2813
100  slices
DIRECTIONS

1.

Thinly slice the turkey then weigh 1 ounce of the 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 portions of hamburger bun on bun pan, 4 down and 6 across.
  • Portion 1 ounce turkey and 1 ounce (two ½ ounce slices) cheese on bottom of each bun.
  • Replace bun top over meat and cheese.

Cover with plastic wrap and put under refrigeration 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
277
Carbohydrates
29.11 g
Dietary Fiber
2.29 g
Protein
17.08 g
Sodium
1073.00 mg
Total Fat
11.51 g
Sat. Fat
5.66 g
Trans Fat
0.00 g


Illustrated Presentation of Turkey and Cheese on a Bun
1.

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

2.

1 serving of Turkey and Cheese on a Bun