Source: U.S. Department of Defence
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Roast Pork Sandwich
Source: U.S. Department of Defence | |
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 SANDWICHES No.N 004 01
ROAST PORK SANDWICH
Yield 100
Portion 1 Sandwich
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
411 cal
31 g
29 g
19 g
72 mg
451 mg
86 mg
Ingredient
Weight
Measure
Issue
PORK,LOIN,BONELESS,COOKED
18-3/4 lbs
MUSTARD,PREPARED
8-7/8 oz
1 cup
SALAD DRESSING,MAYONNAISE TYPE
1-5/8 lbs
3-1/4 cup
BREAD,WHEAT,SLICED
12-1/2 lbs
200 sl
LETTUCE,ICEBERG,FRESH
4 lbs
4-1/3 lbs
Method
1 Slice meat into thin slices.
2 Combine mustard and salad dressing; blend well.
3 Spread 1 slice bread with 2 teaspoons salad dressing mixture. Place 3 ounces or 3 to 4 slices, meat on bread; top with second slice
of bread. Add lettuce if desired.
4 Cut each sandwich in half. CCP: Hold at 41 F. or lower until ready to serve.
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|
| Yield: 100 | Portion: 1 Sandwich |
| Calories: | 411 cal |
| Carbohydrates: | 31 g |
| Protein: | 29 g |
| Fat: | 19 g |
| Cholesterol: | 72 mg |
| Sodium: | 451 mg |
| Calcium: | 86 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| PORK,LOIN,BONELESS,COOKED | 18-3/4 lbs | ||
| MUSTARD,PREPARED | 8-7/8 oz | 1 cup | |
| SALAD DRESSING,MAYONNAISE TYPE | 1-5/8 lbs | 3-1/4 cup | |
| BREAD,WHEAT,SLICED | 12-1/2 lbs | 200 sl | |
| LETTUCE,ICEBERG,FRESH | 4 lbs | 4-1/3 lbs |
| Method: | |
|
1 Slice meat into thin slices. 2 Combine mustard and salad dressing; blend well. 3 Spread 1 slice bread with 2 teaspoons salad dressing mixture. Place 3 ounces or 3 to 4 slices, meat on bread; top with second slice of bread. Add lettuce if desired. 4 Cut each sandwich in half. CCP: Hold at 41 F. or lower until ready to serve. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence