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Source: MRS 2014
MRS: 793 — Sandwiches (700s)
Turkey and Cheese Hoagie
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
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) |
|---|---|
Turkey Breast, Smoked, #21 | 3 pound(s) + 2 ounce(s) |
Hoagie Bun, WGR, #566 | 50 hoagie(s) |
Cheese, American Process, Sliced, #39 | 3 pound(s) + 2 ounce(s) |
Lettuce, Iceberg, Cleaned, Cored, Fresh #634 | 1 pound(s) + 8 ounce(s) |
Tomatoes, Whole, Red, Ripe, Raw, #631 | 6 pound(s) + 8 ounce(s), (medium, 2-3/5" diameter) |
Pickles, Dill Slices, #271 | 100 slice(s) |
DIRECTIONS
1. | Thinly slice turkey and weigh 1 ounce to determine portion size. |
2. | SANDWICH ASSEMBLY:
Cover sliders with plastic wrap until ready for service. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. |
3. | TRIMMINGS:
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 each serving. Each portion provides 2 oz. eq. meat/meat alternate and 2 oz. eq. whole grains. |
Production Notes
Use commodity products when available.
Serving Notes
Individual sandwiches may be wrapped in aluminum foil.
Nutrients Per Serving
Calories
273
Carbohydrates
26.10 g
Dietary Fiber
2.35 g
Protein
16.61 g
Sodium
1058.50 mg
Total Fat
11.02 g
Sat. Fat
5.91 g
Trans Fat
0.00 g