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SANDWICH COMBO SUB

RECIPE DETAILS

Item ID: MB430

Batch Quantity: 14

Serving Size: 1

Serving Measure: SANDWICH

Serving Description: 1 SANDWICH

Nutrition Link: 80192

Food Category: Sandwich recipes

HACCP: MEATS

HACCP Process Category: SameDay

Recipe Source: COOKB

RECIPE DETAILS

Item ID: MB430

Batch Quantity: 14

Serving Size: 1

Serving Measure: SANDWICH

Serving Description: 1 SANDWICH

Nutrition Link: 80192

Food Category: Sandwich recipes

HACCP: MEATS

HACCP Process Category: SameDay

Recipe Source: COOKB

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Yield for deli ham is 82% and yield for deli turkey is 70%

Thaw only the amount of turkey and ham needed to prepare quantity of sandwiches per production estimates.
Slice turkey and ham into 0.7 oz slices.

Preparation

Lay 14 hoagie buns opened on sheet pan (3 x 4 plus 2 on the end).
Put 1 slice of cheese (.75oz), 2 slices of turkey (.7oz each), 2 slices of ham (.7oz), on each bun.

Serving

Keep sandwiches refrigerated until morning of service.
Preheat oven to 350 degrees. Uncover sandwiches.
Bake uncovered in oven about 8-10 minutes, until cheese is melted.
Keep warm until service.

To serve to-go style:
Wrap in plastic wrap, can be served as day of or future meal


Food Groups/Meal Patterns

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 2.75 Calories: 409.33
Dark Green: 0 Milk: 0 Sat. Fat: 13.19%
Red Orange: 0 Grains: 2 Sodium: 1089.39
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

Discover More

Menu Development

When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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