RECIPE DETAILS
Item ID: MB450
Serving Description: 1 Sandwich
Food Category: Sandwich recipes
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: MB450
Serving Description: 1 Sandwich
Food Category: Sandwich recipes
HACCP Process Category: Complex
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Yield Pork 58%
Yield Ham 90%
1. Thaw pork for a few days before cooking under refrigeration.
2. Mix all broth ingredients together: water, cumin, salt, pepper, & first portion of mustard.
3. Pour over the defrosted pork in hotel pans.
4. Cover with parchment and foil.
5. Cook for 4-6 hours.
6. Shred when pork is still hot.
7. Strain liquid over pork and chill overnight.
8. Slice ham into 1/2 oz. slices.
9. Slice cheese into 1/4 oz. slices.
Preparation
Assemble the sandwiches:
1. Spread 1 Tbsp of mustard on the slider bun.
2. 1 Slice ham at 1/2 oz each
3. 1 slice swiss cheese at 1/4 oz each
4. 2 oz of shredded pork
5. 2 pickles
6. Put the assembled sandwiches on sheet pans - You should be able to fit about 50 sandwiches per sheet pan.
7. Cook sanwiches at 350 degrees for about 15-20 minutes to melt the cheese.
Serving
Serving = 1 Sandwich
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 | Calories: 437.51 |
Dark Green: 0 | Milk: 0 | Sat. Fat: 8.31% | |
Red Orange: 0 | Grains: 2 | Sodium: 1661.07 | |
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.