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Grilled Breakfast Sandwich
Serving Size: 1 sandwich
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50 SERVINGS |
100 SERVINGS |
| INGREDIENTS |
WEIGHT |
MEASURE |
WEIGHT |
MEASURE |
| All-purpose dried egg mix |
1 lb. 4 oz. |
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2 lb. 8 oz. |
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| Water |
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1 qt. + 1 cup |
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2 qt. + 2 cups |
| Unsweetened orange or pineapple-orange juice |
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3 cups |
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1 qt. + 2 cups |
| Fully-cooked, reduced-salt deli ham (approx. 1 oz. each) |
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50 slices |
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100 slices |
| Cinnamon-raisin bread |
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100 slices |
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200 slices |
DIRECTIONS
- In mixing bowl on low speed, beat together dried egg mix, water, and juice until smooth. Refrigerate until sandwiches are assembled.
- Assemble sandwiches: Top half of the bread slices with 1 oz. ham. Cover with remaining bread.*
- With disposable gloves on, dip each sandwich thoroughly in egg batter, about 2 to 3 seconds.** Transfer to spray-coated baking sheets. Bake immediately in preheated 400°F oven for about 8 to 10 minutes. Flip sandwiches and continue baking an additional 8 to 10 minutes, until golden brown and thoroughly cooked.
- Serve immediately.
*Sandwich preparation should be completed within one hour. Do not allow unbaked assembled sandwiches to remain at room temperature for any length of time.
**Any excess batter should be used immediately or discarded.
Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).
Contribution to School Lunch Program: Each serving provides 2.25 oz. meat/meat alternate, 2 bread servings provided bread is enriched.
Nutritional Analysis (per serving): Calories-251, Protein-14g, Carbohydrate-30g, Total Fat-8g, Saturated Fat-2g, Cholesterol-208mg, Vitamin A-114 IU, Vitamin C-6mg, Iron-2.6mg, Calcium-63mg, Sodium-497mg, Dietary Fiber-2g.
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