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SANDWICH TURK BAC SWISS BAGEL

RECIPE DETAILS

Item ID: MP425

Batch Quantity: 1

Serving Size: 1

Serving Measure: SANDWICH

Serving Description: 1 SANDWICH

Nutrition Link: 80534

Food Category: Sandwich recipes

HACCP: POULT

HACCP Process Category: Complex

Recipe Source: COOKB

RECIPE DETAILS

Item ID: MP425

Batch Quantity: 1

Serving Size: 1

Serving Measure: SANDWICH

Serving Description: 1 SANDWICH

Nutrition Link: 80534

Food Category: Sandwich recipes

HACCP: POULT

HACCP Process Category: Complex

Recipe Source: COOKB

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Yield for deli turkey is 70%
Yield for cooked bacon is 40%

1. Slice cheese 0.75 oz slices.
2. Thinly slice turkey .75 oz slices.
3. Lay out bacon on sheet pans and cook 12-15 min at 350 degrees. Drain grease and cool.

Preparation

4. Build sandwich with top side down:
Bacon (2 pieces)
Cheese (1-0.75 oz. slice)
Turkey (2-0.75 slices)
15 bagels per sheet pan

5. Wrap sheet pans in plastic for pack out.

Serving

Reheat:
Heat with top of bagel off, once heated replace top of bagel, wrap sandwiches in foil sheets. Serve hot.

To serve to-go style:
Serve assembled sandwich warm wrapped in foil or cold wrapped in plastic wrap


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: 452.71
Dark Green: 0 Milk: 0 Sat. Fat: 12.75%
Red Orange: 0 Grains: 4 Sodium: 559.59
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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