Big Bologna Breakfast Sandwich

Quick Reference


Product	Receiving	Storage	Storage Hold Time	Quality Serving	Minimum Internal Cook Temp	Hold Time
Bologna	Cooler	Cooler	Unopened - 90 days Opened - 7 days	150°F-160°F	155°F	MPHC - 30 mins Biscuit - 20 mins
Liquid Eggs	Cooler	Cooler		150°F-160°F	155°F	MPHC - 30 mins
American Cheese	Cooler	Cooler		34°F-41°F
Mayonnaise	Dry Storage	Cooler once opened		34°F-41°F
Texas Toast	Dry Storage	Dry Storage

Prepared to order

QA Standard: Toast should be evenly toasted and golden brown. Sandwich should be neatly assembled.

Always wear Food-Mitt gloves when handling raw meat
To cut a sandwich in half when requested, place biscuit splitter on top of sandwich and place free hand on top of the blade to hold the toast
Prior to cooking bologna, the red ring MUST be removed. This will be a physical contaminate if placed on a biscuit.

Big breakfast sandwiches are prepared to ordered
Always wear single use gloves when preparing sandwiches
When a sandwich is ordered, place 2 slices of Texas toast on the bun toaster chain
Pull down the plain foil wrap for a Big Breakfast Sandwich
Once toasted, remove one slice of Texas toast from the toaster
Place the toasted side of the toast down in the center of the foil wrap & build the sandwich on the non-toasted side of the toast
Place two pieces of bologna onto the non-toasted side of the toast
Place one slice of American cheese on top of the bologna
Using yellow tongs, place 1 folded egg on top of the American cheese
Remove the 2^nd slice of Texas toast from bun toaster, use a condiment spatula to apply ¾ oz. mayonnaise using a down and across motion to the non-toasted side
Place the slice of toast with mayonnaise on top of the folded egg
Wrap the Big breakfast sandwich in plain foil wrap following the “Square” wrapping procedures
Using a sharpie, mark the plain foil wrap “BOL” for Bologna