INGREDIENT | MEASURE (FOR 50 SERVINGS) |
---|---|
Bun, Hamburger, WGR, #549 | 50 bun(s) |
Ham, Cooked, Smoked, Boneless, #25 | 4 pound(s) |
Turkey Breast, Smoked, #21 | 3 pound(s) + 2 ounce(s) |
Cheese, American Process, Sliced, #39 | 3 pound(s) + 2 ounce(s) |
Lettuce, Green Loose Leaf, Crowns, Fresh, #633 | 1 pound(s) + 2 ounce(s) |
Tomatoes, Whole, Red, Ripe, Raw, #631 | 6 pound(s) + 4 ounce(s), (medium, 2-3/5" diameter) |
Pickles, Dill Slices, #271 | 100 slice(s) |
1. | Thinly slice ham and turkey. Weigh out 1 1/4 ounces of ham and 1 ounce of turkey as a measurement for each sandwich. |
2. | SANDWICH ASSEMBLY:
CCP: Cover and refrigerate at 41 degrees F or lower until ready for service. |
3. | TRIMMINGS:
CCP: Cover and refrigerate at 41 degrees F or lower until ready for service. |
4. | Portion 1 sandwich with trimmings per serving. Each portion provides 2 oz. eq. of meat/meat alternate and 2 oz. eq. of 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 commodity products when available.