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
- Place thawed pork into the pan.
- Add spices, water and mix well.
- 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.
- 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.
- Serve each student: 1 bun, 1/4 cup pork, 3 slices ham, 1 slice cheese.
