Serving Size: 1 each Makes: 10/25/50/100 Servings Cook Method: Make

Nutritional Content

Allergens: Tomato; AllergenWheat; Pork & Products

Calories: 240 Kcal

Carbohydrates: 26 g

Protein: 9 g

Total Fat: 12 g

Calcium: 75 mg

Sodium: 490 mg

Ingredients

10 Servings

• 10 Oz Lettuce, Iceberg

• 20 slice Tomato, Fresh

• 30 slice Bacon, Pork 18-26 ct

• 20 slice Bread Wheat

25 Servings

• 1 lb 9 Oz Lettuce, Iceberg

• 50 slice Tomato, Fresh

• 75 slice Bacon, Pork 18-26 ct

• 50 slice Bread Wheat

50 Servings

• 3 lb 2 Oz Lettuce, Iceberg

• 100 slice Tomato, Fresh

• 150 slice Bacon, Pork 18-26 ct

• 100 slice Bread Wheat

100 Servings

• 6 lb 4 Oz Lettuce, Iceberg

• 200 slice Tomato, Fresh

• 300 slice Bacon, Pork 18-26 ct

• 200 slice Bread Wheat

Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Grill bacon until crisp. Drain. Assemble ingredients on bread in order as listed; 1/4 cup of lettuce, 2 slices of tomato, and 3 strips of bacon per individual sandwich. Slice sandwich in half, diagonally. Place frill pick in each half and serve.

3. Chill and hold for service.

4. CCP -- Maintain <40F/4C; discard unused product. (FDA)

5. Note: May toast bread.
   
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