Cuban Sandwich
Written By: Dairy MAX, Revised by To Taste
Recipe Category: Grab & Go, Speed Scratch, Lunch
Cooking Process: #2 Same Day Service
Total Time: 42 minutes
Meal Pattern Contribution: 2 oz eq WGR grain, 2.25 oz eq m/ma
Ingredients
A pressed, melty handheld classic. Tender pulled pork and smoked turkey ham layered with low-sodium Swiss, hamburger pickles and yellow mustard on a whole-grain hoagie, then baked until the cheese melts and the buns turn golden. Each sandwich delivers 2 oz eq whole grain, 2.25 oz eq m/ma and a hearty 31 grams of protein.
Directions
- Thaw pork and turkey ham overnight.
CCP: Hold at 41° F or below. - Preheat convection oven to 400° F. Line sheet pans and spray with non-stick spray.
CCP: No bare hand contact with ready to eat food. - Cut cheese slices in half diagonally to create triangles.
- Build sandwiches. Open buns and spread a 1/2 Tbsp mustard to cover both cut sides. On the bottom half of the bun, layer 1.5 oz turkey ham, a #16 disher (2 oz) pulled pork, 4 pickles, and 2 triangles of Swiss cheese. Place top half of bun on top of cheese.
- Spray sandwiches with non-stick spray and place another sheet pan on top of the sandwiches to mimic a sandwich press. Gently push the pan down to press.
- Bake 10-12 minutes until the buns are lightly browned and cheese is melted.
CCP: Heat to 135° F or higher for at least 15 seconds.
CCP: No bare hand contact with ready to eat food. - Serve one sandwich to each student. Cut in half diagonally for a pretty presentation.
*See Marketing Guide for AP (As Purchased) weights when EP (Edible Portion) weights areprovided in the recipe.
ALLERGENS: Milk, Wheat, Soy
Allergen and nutrient information may vary based on the specific products and ingredients used on site.
Nutrients Per Serving
Calories: 401
Total Fat: 17 g
Saturated Fat: 8 g
Cholesterol: 89 mg
Sodium: 655 mg
Total Carbohydrates: 32 g
Dietary Fiber: 3 g
Total Sugars: 3 g
Added Sugars: 2 g
Protein: 31 g
