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Source: MRS 2014
MRS: 767 — Sandwiches (700s)
Ham and Cheese on Flat Bread
Meal Component Contribution:
2 1/2 oz. eq. meat/meat alternate, 2 1/4 oz. eq. whole grains
Number of Portions: 50 Size of Portion: 1 wrap
Recipe HACCP Process: #1 - No cook
2 1/2 oz. eq. meat/meat alternate, 2 1/4 oz. eq. whole grains
Number of Portions: 50 Size of Portion: 1 wrap
Recipe HACCP Process: #1 - No cook
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Ham, Cooked, Smoked, Boneless, #25 | 6 pound(s) + 4 ounce(s) |
Dressing, Ranch, Dry Mix, #201 | 1/3 package(s) |
Milk, Fluid, Buttermilk, Cultured, Lowfat | 2 1/2 cup(s) + 1 tablespoon(s) |
Mayonnaise, Reduced Calorie, Bulk, #283 | 1 1/4 cup(s) + 1/2 tablespoon(s) |
Bread, Flat, WGR, #118 | 50 flat bread(s) |
Lettuce, Iceberg, Cleaned, Cored, Fresh #634 | 1 pound(s) + 4 ounce(s) |
Tomatoes, Whole, Red, Ripe, Raw, #631 | 6 1/4 medium, whole, 2-3/5" diameter |
Cheese, American Process, Sliced, #39 | 3 pound(s) + 2 ounce(s) |
DIRECTIONS
1. | Thinly slice ham and weigh out a 2 ounce portion as a measurement for each sandwich. |
2. | TRIMMINGS:
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. |
3. | SANDWICH ASSEMBLY:
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. |
4. | Portion 2 halves of the wrap per serving. Each portion provides 2 1/2 oz. eq. meat/meat alternate and 2 1/4 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.
Nutrients Per Serving
Calories
339
Carbohydrates
26.64 g
Dietary Fiber
6.35 g
Protein
22.09 g
Sodium
1506.12 mg
Total Fat
17.73 g
Sat. Fat
7.14 g
Trans Fat
0.00 g