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Turkey and Cheese on Flat Bread
3 oz. eq. meat/meat alternate, 2 1/4 oz. eq. whole grains, 1/8 cup other vegetable
Number of Portions: 25 Size of Portion: 2 halves
Recipe HACCP Process: #1 - No cook
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Other)
INGREDIENT | MEASURE (FOR 25 SERVINGS) |
|---|---|
Lettuce, Iceberg, Cleaned, Cored, Fresh #634 | 2 pound(s) |
Tomatoes, Whole, Red, Ripe, Raw, #631 | 1 1/2 pound(s) |
Turkey Breast, Smoked, #21 | 3 pound(s) + 4 ounce(s) |
Cheese, American Process, Sliced, #39 | 1 3/4 pound(s) |
Bread, Flat, WGR, #118 | 25 flat bread(s) |
DIRECTIONS
1. | If using head lettuce, wash thoroughly, drain, and shredded finely. Shredded lettuce is an option. |
2. | Thinly slice turkey. Weigh 2 ounces to determine portion size. CCP: Cover and refrigerate at 41 degrees F or lower until ready for service. |
3. | Separate flat bread on a clean work surface area. |
4. | Layer 2 ounces of turkey, 1 ounce of cheese, and 1/4 cup of shredded lettuce and 1 tomato slice on each flatout bread. |
5. | Roll Sandwich:
CCP: Cover and refrigerate at 41 degrees F or lower until ready for service. |
6. | Portion one wrap (two halves) for each servings. Each portion provides 3 oz. eq. meat/meat alternate, 2 1/4 oz. eq. whole grains, and 1/8 cup other vegetable. 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.
Sandwiches may be wraped in deli paper prior to cutting diagonally.