Serving Size: 1 Each Makes: 25/50/100 Servings Cook Method: Make Allergens: Tomato, AllergenWheat, Pork & Products

NUTRITIONAL CONTENT PER SERVING

CALORIES CARBOHYDRATES PROTEIN TOTAL FAT CALCIUM SODIUM

240 Kcal 26 g 9 g 12 g 75 mg 490 mg

Ingredients

25 Servings

• 1 lb 9 Oz Lettuce, Iceberg, Shredded

• 50 slices Tomato, Fresh, Sliced Thin

• 75 slices Bacon, Pork 18-26 ct

• 50 slices Bread, Wheat 

50 Servings

• 3 lb 2 Oz Lettuce, Iceberg, Shredded

• 100 slices Tomato, Fresh, Sliced Thin

• 150 slices Bacon, Pork 18-26 ct

• 100 slices Bread, Wheat 

100 Servings

• 6 lb 4 Oz Lettuce, Iceberg, Shredded

• 200 slices Tomato, Fresh, Sliced Thin

• 300 slices Bacon, Pork 18-26 ct

• 200 slices Bread, Wheat 

Instructions

1. WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Prepare per manufacturer's instructions.

2. CCP -- Maintain >140F/60C for only 4 hrs.

3. CCP -- Cool: Product must reach 140F/60C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs. CCP -- Reheat: To internal temp of 165F/74C held 15 sec within 1 hr - one time only.

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

5. 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.

6. Chill and hold for service.

7. CCP -- Maintain <40F/4C; discard unused product.

Notes

May toast bread.