RECIPE DETAILS
Item ID: 1791971
Serving Size: 1 Sandwich
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Sandwich, Wraps, Pork
Allergens: Milk, Wheat
RECIPE DETAILS
Item ID: 1791971
Serving Size: 1 Sandwich
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Sandwich, Wraps, Pork
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
Yields:
- Bacon: 38% (cooked)
Pre-Preparation:
- Preheat oven to 375°F.
- Cook the bacon on sheet pans in oven for about 12 minutes or until crispy. Once cooked, drain excess fat.
- Slice block cheddar into 1.5 oz slices.
- Melt butter.
- Line sheet pans with parchment paper pan liners.
- Brush the parchment paper with the melted butter.
- Preheat oven to 350°F.
Preparation:
- Place 20 slices of bread down on one pan.
- Place 2 pieces of bacon (or approximately 0.62 oz of cooked bacon) and 1.5 oz of cheese on each slice of bread.
- Top with another slice of bread.
- Butter the top slice of bread.
- Bake at 350°F for about 15 minutes.
- Hot hold uncovered at or above 140°F until service.
Serving:
Servings per Pan: 20
Serving Size: 1 sandwich
Suggested Serving Utensil: Spatula or Tongs
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 | 2 oz eq |
| Meat/Meat Alternatives | 1.5 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 575.95 kcal |
| Total Fat | 31.25* gm |
| Saturated Fat | 20.49 gm |
| Trans Fat | 0.08* gm |
| Sodium | 1,041.49 mg |
| Carbohydrates | 25.53 gm |
| Fiber | 4.00 gm |
| Sugars | 2.21 gm |
| Added Sugars | 2.00* gm |
