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Turkey & Cheese on a Bun
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) |
Bun, Hamburger, WGR, #549 | 50 bun(s) |
Cheese, American Process, Sliced, #39 | 3 pound(s) + 2 ounce(s) |
Lettuce, Iceberg, Cleaned, Cored, Fresh #634 | 1 pound(s) + 4 ounce(s) |
Tomatoes, Whole, Red, Ripe, Raw, #631 | 6 1/4 pound(s), (medium, whole) |
Pickles, Dill Slices, #271 | 200 slice(s) |
DIRECTIONS
1. | Thinly slice turkey and weigh 1 ounce to determine portion size. |
2. | SANDWICH ASSEMBLY:
Cover with plastic wrap and put under refrigeration 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 serving. Each portion provides 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.
As sandwiches are assembled, they may be individually wrapped for service.