Big Breakfast Sandwich

Quick Reference

Product	Receiving	Storage	Storage Hold Time	Cook Time	Quality Serving	Grill Temp	Minimum Internal Cooking Temp	Hold Time
Sausage	Freezer 0°F +/- 10°F	Freezer 0°F +/- 10°F		7 minutes 3 1/2 minutes duty	150°F - 160°F	AccuTemp: 325°F All Other Grills: 350°F	155°F	MPHC: 60 minutes Biscuit: 20 minutes
Bacon	Freezer 0°F +/- 10°F	Cooler: 34°F - 41°F		7 minutes 3 1/2 minutes duty			145°F	4 Hours
Smoked Sausage	Freezer 0°F +/- 10°F	Cooler: 34°F - 41°F	Unopened: 90 Days (Freezer) Cooler - Unopened: 2 Weeks Opened: 7 Days	7 minutes 3 1/2 minutes duty	150°F - 160°F		155°F	MPHC: 60 minutes Biscuit: 20 minutes
Liquid Eggs	Cooler	Cooler			150°F - 160°F		155°F	MPHC: 30 minutes
American Cheese	Cooler	Cooler					34°F - 41°F
Mayonnaise	Dry Storage	Cooler – Once Opened					34°F - 41°F
Texas Toast	Dry Storage	Dry Storage

• Holding time: Prepared to order

Ingredients

Big Breakfast Sandwich with bacon

• ¾ ounce mayonnaise
• 1 folded egg
• 1 slice American cheese
• 4 whole slices bacon
• 2 slices Texas toast

Big Breakfast Sandwich with sausage

• ¾ ounce mayonnaise
• 1 folded egg
• 1 slice American cheese             
• 2 pieces sausage                            
• 2 slices Texas toast

Big Breakfast Sandwich with smoked sausage        

• ¾ ounce mayonnaise
• 1 folded egg
• 1 slice American cheese                           
• 2 links smoked sausage
• 2 slices Texas toast

• Q.A Standard: Toast should be evenly toasted and golden brown. Sandwich should be neatly assembled.

Tools Needed

• 7 ¾” condiment spatula
• Yellow tongs
• Red Tongs
• Sharpie

Receiving & 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 order
• 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 pieces of 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” located in the Sandwich section of the OPS manual)
• 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.