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.