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Source: MRS 2014
MRS: 799 — Sandwiches (700s)

Turkey and Cheese Sliders

Meal Component Contribution:
1 1/2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain
Number of Portions: 50  Size of Portion: 1 sandwich
Recipe HACCP Process: #1 - No cook
Meat/Meat Alternate Whole Grains
  •  Meat/Meat Alternate
  •  Whole Grains
INGREDIENT
MEASURE (FOR 50 SERVINGS)
Turkey Breast, Smoked, #21
3 pound(s) + 2 ounce(s)
Bun, WGR, Slider, #558
50 bun(s)
Cheese, American Process, Sliced, #39
1 pound(s) + 9 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)
Pickles, Dill Slices, #271
100 slice(s)
DIRECTIONS

1.

Thinly slice turkey and weigh 1 ounce to determine portion size.

2.

SANDWICH ASSEMBLY:

  • Place 25 bottom portions of slider on bun pan, 5 down and 5 across.
  • Portion 1 ounce of turkey and 1/2 ounce of cheese onto bottom portions of slider.
  • Replace slider top over meat and cheese.
  • Cover sliders with plastic wrap until ready for service.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service.

3.

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.

4.

Portion 1 sandwich per serving.  Offer trimmings for students to select. Each portion provides 1 1/2 oz. eq. meat/meat alternate and 1 oz. eq. whole grain.

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
182
Carbohydrates
18.85 g
Dietary Fiber
2.34 g
Protein
13.43 g
Sodium
754.83 mg
Total Fat
6.54 g
Sat. Fat
3.08 g
Trans Fat
0.00 g
Updated: 3/27/14
Developed by the Mississippi Department of Education, Office of Child Nutrition Programs
799

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

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