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Toasted Italian Bagel Sandwich

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Toasted Italian Bagel Sandwich

DIRECTIONS

  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.

INGREDIENT

JENNIE-O Oven Roasted White Turkey Breast .5 Ounces Per Slice CN

50 SERVINGS

MEASURE:
WEIGHT: 4 lb. 11 oz.

100 SERVINGS

MEASURE:
WEIGHT: 9 lb. 6 oz.

INGREDIENT

JENNIE-O Turkey Ham Sliced .51 Ounce 5% Water Added CN

50 SERVINGS

MEASURE:
WEIGHT: 4 lb. 14 oz.

100 SERVINGS

MEASURE:
WEIGHT: 9 lb. 12 oz.

INGREDIENT

Whole grain bagel, 2 oz., sliced, frozen

50 SERVINGS

MEASURE: 50 bagels
WEIGHT:

100 SERVINGS

MEASURE: 100 bagels
WEIGHT:

INGREDIENT

Pepperoni, sliced, bulk, frozen

50 SERVINGS

MEASURE:
WEIGHT: 15 oz.

100 SERVINGS

MEASURE:
WEIGHT: 1 lb. 14 oz.

INGREDIENT

White American cheese, sliced

50 SERVINGS

MEASURE:
WEIGHT: 1 lb. 9 oz.

100 SERVINGS

MEASURE:
WEIGHT: 3 lb. 2 oz.

INGREDIENT

Italian dressing

50 SERVINGS

MEASURE: 3 c, 2 Tbsp.
WEIGHT:

100 SERVINGS

MEASURE: 1 qt., 2 1/4 c.
WEIGHT:

INGREDIENT

Non-stick cooking spray

50 SERVINGS

MEASURE: 50 sprays
WEIGHT:

100 SERVINGS

MEASURE: 100 sprays
WEIGHT:
NUTRIENTS PER SERVING
Calories 352 cal
Fat 14.3 g
Saturated Fat 5.3 g
Trans Fat 0 g
Cholesterol 74.9 mg
Sodium 1135.6 mg
Carbohydrates 31.5 g
Dietary Fiber 4 g
Protein 26 g
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.
 

Toasted Italian Bagel Sandwich

Email Recipe PDF Open Recipe PDF
 
Portion Size:
 
Toasted Italian Bagel Sandwich

DIRECTIONS

  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.
 

INGREDIENTS

50 SERVINGS

100 SERVINGS

  MEASURE WEIGHT MEASURE WEIGHT
JENNIE-O Oven Roasted White Turkey Breast .5 Ounces Per Slice CN 4 lb. 11 oz. 9 lb. 6 oz.
JENNIE-O Turkey Ham Sliced .51 Ounce 5% Water Added CN 4 lb. 14 oz. 9 lb. 12 oz.
Whole grain bagel, 2 oz., sliced, frozen 50 bagels 100 bagels
Pepperoni, sliced, bulk, frozen 15 oz. 1 lb. 14 oz.
White American cheese, sliced 1 lb. 9 oz. 3 lb. 2 oz.
Italian dressing 3 c, 2 Tbsp. 1 qt., 2 1/4 c.
Non-stick cooking spray 50 sprays 100 sprays
 
NUTRIENTS PER SERVING
Calories 352 cal Fat 14.3 g Saturated Fat 5.3 g
Trans Fat 0 g Cholesterol 74.9 mg Sodium 1135.6 mg
Carbohydrates 31.5 g Dietary Fiber 4 g Protein 26 g
 
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.

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