Western Sandwich (Denver)

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
PORK,HAM,CURED,CHOPPED 7-1/2 lbs
EGGS,WHOLE,FROZEN 7-1/2 lbs 3 qts 2 cup
ONIONS,FRESH,CHOPPED 1 lbs 3 cup 1-1/8 lbs
PEPPERS,GREEN,FRESH,CHOPPED 7-7/8 oz 1-1/2 cup 9-5/8 oz
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
BREAD,WHITE,SLICE 11 lbs 200 sl
LETTUCE,LEAF,FRESH,HEAD 4 lbs 6-1/4 lbs

Method

1 Combine ham, eggs, onions, and peppers; stir to mix well.
2 Pour 1/3 cup mixture on lightly sprayed griddle. Cook until both sides are lightly browned. CCP: Internal temperature must reach
145 F. or higher for 15 seconds.
3 Place omelet on 1 slice of bread; top with lettuce and second slice of bread.
4 Cut each sandwich in half. Serve hot. CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
245 cal 26 g 15 g 8 g 165 mg 750 mg 90 mg

Portion

1 Sandwich

Yield

100