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.