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 |
Holding Time
Prepared to order
Ingredients
- ¾ ounce mayonnaise
- 1 folded egg
- 1 slice American cheese
- 2 pieces of bologna
- 2 slices Texas toast
QA Standard: Toast should be evenly toasted and golden brown. Sandwich should be neatly assembled.
Tools Needed
- 7 ¾” condiment spatula
- Red tongs
- Yellow tongs
- Sharpie
Worksafe
- 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.