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Toasted Italian Bagel Sandwich

Toasted Italian Bagel Sandwich
Print Recipe

Ingredients

Yields 50 Serving(s)

Quantity

Measure

Weight
JENNIE-O® Oven Roasted White Turkey Breast .5 Ounces Per Slice CN 4 lb. 11 oz.
JENNIE-O® Turkey Ham Sliced .51 Ounce 5% Water Added CN 4 lb. 14 oz.
Whole grain bagel, 2 oz., sliced, frozen 50 bagels
Pepperoni, sliced, bulk, frozen 15 oz.
White American cheese, sliced 1 lb. 9 oz.
Italian dressing 3 c, 2 Tbsp.
Non-stick cooking spray 50 sprays

1 serving provides 1.0 oz Meat/Meat Alternate, 0.5 oz eq Meat/Meat Alternate (per FBG: 1oz = 1 M/MA), and 2.0 oz eq Whole Grain Rich

For preparation by a food preparation establishment only, according to the food code or equivalent.

Nutrients Per Serving
Calories352 cal
Total Fat14.3 g
Saturated Fat5.3 g
Trans Fat0 g
Cholesterol 74.9 mg
Sodium1135.6 mg
Total Carbohydrates31.5 g
Dietary Fiber4 g
Total Sugars6.5 g
Protein26 g
Potassium25.3 mg
Iron2 g
Calcium97 mg
Vitamin A0
Vitamin C0
Vitamin D0

*Indicates missing Nutrient Information.

Directions

Portion Size: 1 sandwich

  1. Preheat oven to 350°F.
  2. Line sheet pan(s) with parchment paper. Split bagels and lay out bottom half of bagels in single layer on sheet pans. Save bagel top half needed for the top of the sandwiches.
  3. Brush ½ tablespoon of Italian dressing on the open side of the bottom half of bagels.
  4. Assemble sandwich in the following order on bottom half of bagel.
  5. 3 slices oven roasted turkey.
  6. 3 slices turkey ham.
  7. 4 slices pepperoni.
  8. Spread ½ tablespoon of Italian dressing on the inside of the top half of bagels.
  9. Place top half of bagel with dressing to close each sandwich.
  10. Bake sandwiches at 350°F for 6 to 8 minutes.
  11. Offer each student 1 Toasted Italian Bagel Sandwich to provide 2.5 oz. eq M/MA and 2oz. eq WGR.