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