Big Ham Breakfast Sandwich

Quick Reference

Product	Receiving	Storage	Thaw Time	Cook Time	Once Opened/Prepped	Quality Serving	Hold Time
Ham	Freezer	Cooler	48 hours	7 minutes	Freezer-Unopened 90 days Cooler-Unopened 30 days Opened-7 days	150°F - 160°F	30 minutes
American Cheese	Cooler	Cooler				34°F - 41°F
Liquid Eggs	Cooler	Cooler				150°F - 160°F	30 minutes
Mayonnaise	Dry	Dry			34°F - 41°F	34°F - 41°F
Texas Toast	Dry	Dry				120°F

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

Tools Needed

• 1 - 7 ¾” condiment spatula
• Yellow tongs
• Red Tongs

Work Safe

• 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

Receiving and Storing

• Ham is delivered and stored at 0°F +/-10°F. Thaw ham 48 hours prior to cooking at a temperature of 34° - 41°F.
• 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)

Rotating

• When ham is rotated from the walk-in freezer to the walk-in cooler, use a sharpie marker to mark the top of the case with the following information:
• Pulled By Date/Time: Date & Time that it is removed from the walk-in freezer
• Ready By Date/Time: Exactly 48 hours from the pulled by date & time
• Use By date/Time: 7 days from the pulled by date & time

• See example below:
  • Pulled by date/time: 12-1-23   8:00 A.M.
  • Ready by date/time: 12-3-23   8:00 A.M.
  • Use by date/time:     12-8-23   8:00 A.M.

Preparing Big Breakfast Sandwich with Ham

• 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
• Using red tongs, place two pieces of ham in a crisscross pattern onto the non-toasted side of the toast

• Place one slice of American cheese on top of the ham

• Using yellow tongs, place 1 folded egg on top of the American cheese

• Remove the 2nd slice of Texas toast from bun toaster & apply ¾ oz. 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 “H” for Ham

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.