RECIPE DETAILS
Item ID: 1952316
Serving Size: ½ Sandwich
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Sandwich, Wraps, Pork, Pre-K
Allergens: Milk, Wheat
RECIPE DETAILS
Item ID: 1952316
Serving Size: ½ Sandwich
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Sandwich, Wraps, Pork, Pre-K
Allergens: Milk, Wheat
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Pre-Preparation
- Slice ham into 0.75 oz slices.
- Slice cheddar cheese into 0.75 oz slices.
- Slice croissants horizontally/laterally in half so you have 2 crescents per croissant.
- Preheat oven to 350°F.
Preparation
- Use the assembly line method to build sandwiches as efficiently as possible:
- Lay out 24 bottom halves of croissants (6 x 4) on each parchment-lined sheet pan or across a whole prep table area.
- Place 3 slices of ham (2.25 oz) on the bottom half of each croissant.
- Place 1 slice of cheddar cheese (0.75 oz) on top of the sliced ham.
- Place the top half of the croissant on top.
- Evenly arrange 24 full croissant sandwiches on the parchment-lined sheet pans.
- If preparing ahead or shipping to site kitchens, cover and keep refrigerated at or below 41°F.
- When ready to cook, cover each sheet pan with foil or an inverted sheet pan.
- Cook at 350°F for 10 to 12 minutes, until the cheese starts to melt and the sandwiches are heated through to an internal temperature of 165°F.
- Cut sandwiches in half for service.
- Serve immediately or hold hot until service at or above 140°F.
Serving
Serving size: 1/2 sandwich
Suggested serving utensil: spatula
Note: Crediting of the M/MA may be dependent on the ham product used which can vary by vendor.
Recipe Source
Boulder Valley School District Food Services
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 1 oz eq |
| Meat/Meat Alternatives | 1.25 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 176.33 kcal |
| Total Fat | 5.23* gm |
| Saturated Fat | 4.00 gm |
| Trans Fat | 0.00* gm |
| Sodium | 203.65 mg |
| Carbohydrates | 14.88 gm |
| Fiber | 1.50 gm |
| Sugars | 2.00 gm |
| Added Sugars | 1.50 gm |
