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Ham and Cheese on a Bun
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
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Ham, Cooked, Smoked, Boneless, #25 | 4 pound(s) |
Cheese, American Process, Sliced, #39 | 3 pound(s) + 2 ounce(s) |
Bun, Hamburger, WGR, #549 | 50 bun(s) |
Lettuce, Green Loose Leaf, Crowns, Fresh, #633 | 1 pound(s) + 4 ounce(s) |
Tomatoes, Whole, Red, Ripe, Raw, #631 | 6 pound(s) + 4 ounce(s), (2-3/5" diameter) |
Pickles, Dill Slices, #271 | 100 slice(s) |
DIRECTIONS
1. | Thinly slice ham and weigh out 1 1/4 ounces to determine portion size. |
2. | TRIMMINGS:
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. |
3. | SANDWICH ASSEMBLY:
Cover with plastic wrap and place 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 for 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 commodity products when available.
Serving Notes
Individual sandwiches can be wrapped in aluminum foil.