Mississippi Recipes for Success Cook Tools
Search the recipe database

Help with search »

« Back
Download Printable VersionDownload
Source: MRS 2014
MRS: 766 — Sandwiches (700s)

Ham and Cheese on Hoagie

Meal Component Contribution:
2 1/2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains
Number of Portions: 50  Size of Portion: 1 hoagie
Recipe HACCP Process: #1 - No cook
Meat/Meat Alternate Whole Grains
  •  Meat/Meat Alternate
  •  Whole Grains
INGREDIENT
MEASURE (FOR 50 SERVINGS)
Ham, Cooked, Smoked, Boneless, #25
6 pound(s) + 4 ounce(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)
Hoagie Bun, WGR, #566
50 hoagie(s)
Cheese, American Process, Sliced, #39
3 pound(s) + 2 ounce(s)
DIRECTIONS

1.

Thinly slice ham and weigh out 2 ounces as a measurement for each sandwich.

2.

TRIMMINGS:

  • If using head lettuce, rinse lettuce thoroughly under cool running water, drain, separate leaves and dry thoroughly. If using shredded lettuce, it should be prewashed.
  • Rinse tomatoes under cool running water, drain, core, and thinly slice (8 slices per tomato).
  • Portion 1/8 cup lettuce, 1 tomato slice, and 2 pickle slices in container.

CCP:  Cover and refrigerate at 41 degrees F or lower until ready for service.

3.

SANDWICH ASSEMBLY:

  • Place 25 bottom portions of hamburger bun on bun pan, 5 down and 5 across.
  • Portion 2 ounces of ham and 1 ounce of cheese onto bottom portions of bun.
  • Replace hamburger bun top over meat and cheese. 
  • Cover with plastic wrap and refrigerate 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 hoagie plus trimmings per serving. Each portion provides 2 1/2 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.

Nutrients Per Serving
Calories
302
Carbohydrates
25.96 g
Dietary Fiber
2.34 g
Protein
19.61 g
Sodium
1279.06 mg
Total Fat
12.52 g
Sat. Fat
6.66 g
Trans Fat
0.00 g
Updated: 5/27/14
Developed by the Mississippi Department of Education, Office of Child Nutrition Programs
766

© Mississippi Recipes For Success developed by the Mississippi Department of Education, Office of Child Nutrition

Design & development by Communication Arts Company, Jackson, MS