RECIPE DETAILS
Item ID: 1985107
Serving Size: 1 Sandwich
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Sandwich, Wraps
Allergens: None
RECIPE DETAILS
Item ID: 1985107
Serving Size: 1 Sandwich
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Sandwich, Wraps
Allergens: None
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
- Ham: 82%
Pre-Preparation
- Thaw ham and slice into 1-oz slices.
- Slice block cheddar cheese into 1.25 oz slices.
- Soften butter (or melt if preferred).
- Line sheet pans with parchment.
- Butter 24 slices of bread per sheet pan (1 tsp per slice).
- Preheat oven to 350°F.
Preparation
- Place 24 slices of bread, buttered side down, on the parchment.
- Top each slice of bread with 1 slice (1 oz) ham and 1 slice (1.25 oz) cheddar.
- Top each with another slice of bread.
- Spread the remaining softened/melted butter on the outside (top) slice (1 tsp per slice).
- Note: If preparing ahead or for transport, stop here and follow the instructions below.
-
Bake uncovered for 8–10 minutes, until the cheese is melted and the bread is golden brown.
- Cut sandwiches in half for service.
If preparing ahead or transporting out
- Wrap sheet pans tightly with plastic film to hold sandwiches in place (do not use bags). Label, date, and refrigerate until transport or service.
- For service, unwrap and bake following the preparation steps 5–6 in a 350°F oven.
Serving
Serving = 1 sandwich (2 halves).
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 | 2 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 352.82 kcal |
| Total Fat | 10.20* gm |
| Saturated Fat | 11.64 gm |
| Trans Fat | 0.00* gm |
| Sodium | 570.33 mg |
| Carbohydrates | 25.27 gm |
| Fiber | 4.00 gm |
| Sugars | 2.01 gm |
| Added Sugars | 2.00* gm |
