Big Breakfast Sandwich
Quick Reference
- Holding Time: Prepared to Order
Ingredients
| Big Breakfast Sandwich with Bacon | Big Breakfast Sandwich with Sausage | Big Breakfast Sandwich with Smoked Sausage |
|---|---|---|
| ¾ ounce mayonnaise | ¾ ounce mayonnaise | ¾ ounce mayonnaise |
| 1 folded egg | 1 folded egg | 1 folded egg |
| 1 slice American cheese | 1 slice American cheese | 1 slice American cheese |
| 4 whole slices bacon | 2 pieces sausage | 2 links smoked sausage |
| 2 slices Texas toast | 2 slices Texas toast | 2 slices Texas toast |
Tools Needed
- 7 ¾” condiment spatula
- Yellow tongs
- Red Tongs
- Sharpie
Work Safe
- Wash hands before starting to work and after handling anything that is not food related to prevent contamination and health hazards
- Always wear single use gloves when preparing or handling ready to eat food. There should be no bare hand contact with ready to eat food.
- 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
- Wash, rinse, and sanitize all utensils and surfaces that touch food every four hours or anytime they become contaminated
Receiving and Storing
- Sausage is received and stored in the freezer at 0°F - +/- 10°F
- Bacon is received and stored in the cooler at 34°F - 41°F
- Smoked Sausage is received and stores in the freezer at 0°F - +/- 10°F
- Thaw smoked sausage in the walk-in cooler at 34° - 41°F for at least 24 hours before cooking
- Liquid Eggs are received and stored in the cooler at 34°F - 41°F
- American Cheese is received and stored in the cooler at 34°F - 41°F
- Mayonnaise is delivered and stored at room temperature (50°F – 70°)
- Once the bulk mayonnaise pouch is open, it is held in the cooler set to maintain a temperature of 34° F- 41°F
- Texas Toast is received and stored at room temperature (50°F – 70°F)
Preparing Big Breakfast Sandwich with Bacon, Sausage, or Smoked Sausage
- 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 foil wrap for a Big Breakfast Sandwich
- Ensure the word Special on the foil wrap is facing away from you
- 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
- If a customer orders the sandwich with bacon, place four whole slices of bacon in a crisscross pattern onto the non-toasted side of the toast
- If a customer orders the sandwich with sausage, Place 2 sausage patties diagonally onto the non-toasted side of the toast
- If a customer orders the sandwich with smoked sausage, Place 2 links of smoked sausage onto the non-toasted side of the toast
- Place one slice of American cheese on top of the bacon, sausage or smoked sausage
- Using yellow tongs, place 1 folded egg on top of the American cheese
- Remove the 2nd slice of Texas toast from bun toaster & apply mayonnaise to the non-toasted side
- Apply condiments to all sandwiches in the following manner:
- Mayonnaise: Use a condiment spatula to place ¾ oz. of mayonnaise on the crown using a down and across motion
- If a customer orders a sandwich without one of the designated ingredients, skip that one and move to the next item in the sequence
- Place the slice of toast with mayonnaise on top of the folded egg
- Wrap the Big breakfast sandwich in foil wrap following the “Square” wrapping procedures ( See Sandwich Wrapping)
- Using a sharpie, mark the foil wrap “B” for Bacon, “S” for Sausage or “SM” for Smoked Sausage
Serving
- For dine-in place the sandwich on the serving tray
- For dine-out place the sandwich into a 6 LB bag. Serve with one napkin.