Make This: Cuban Sandwich

Date: August 14, 2019 Posted by Amy Mail Twitter Facebook

Trendy Cuban Sandwiches aren't limited to restaurant menus. Now you can add it to your NSLP school lunch menus! It's included on week 28 of our 7-day menu. Since many of you use only our 5-day menus, we thought you might like to know what other recipes are available to you.

Servings: 100
Serving size: 1 sandwich (1/4 cup pork, 3 slices ham, 1 slice cheese, 1 bun)

1 serving provides 2 oz equivalent meat/meat alternate and 2 oz WG equivalent.

Ingredients

15.25 lbs Pork shoulder/leg of your choice (Pork Shoulder: SEABOARD - 118050, SEABOARD - 28033; Pork Leg: USDA - 100173)
1 T Black pepper ground
1 T Garlic granulated
1 T Salt kosher
2-1/4 c + 1 T + 2 t Water

300 pieces Deli Ham (HORMEL - 39493) (no cook)

100 pieces Swiss Cheese (BONGARDS - 10043-1, GREAT LAKES - 100075) (no cook)

100 Hamburger Buns (BAKER BOY - 31014) (no cook)

Instructions

Cooking method: standard oven, 4” deep full hotel pan

1. Place thawed pork into the pan.
2. Add spices, water and mix well.
3. Wrap pan with plastic wrap & tinfoil. HACCP: Keep pork cooled below 41° until ready to cook. Keep ham and cheese cooled below 41° until ready to serve.
4. Preheat oven to 325° (*if using a convection oven, decrease temp by 25° to 50°*). Heat pork until it reaches 165° or above, hold above 135° until end of service.
5. Serve each student: 1 bun, 1/4 cup pork, 3 slices ham, 1 slice cheese.

 Download recipe and nutritional detail.