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
Worksafe
- 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
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.