BEST (Bacon, Egg, Spinach & Tomato) Sandwich

BEST (Bacon, Egg, Spinach & Tomato) Sandwich

(Same Day Service — HACCP Process #2)


100 servings (1 sandwich, 4.7 oz., 134 g)

Meal Equivalence:

1 oz. eq. meat/meat alternate, 1 oz. eq. wgr grain, 1/8 cup red/orange vegetable, 1/8 cup dark green vegetable
1 day prior to day of service:
  1. Pull egg patties from freezer.

  2. Wash hands thoroughly.

  3. Place egg patties on lightly sprayed sheet pans in single layer. Cover and date stamp.

  4. Place egg patties in cooler on lowest shelf to thaw overnight. CCP: Hold below 41° F.

Day of service:
  1. Clean and sanitize workstation.

  2. Pull tomatoes from storage. Wash thoroughly and let dry. CCP: Prepare foods at room temperature in two hours or less. TOTAL time of food at room temperature shall not exceed four hours.

  1. Wash hands thoroughly and put on gloves. SOP: Never handle ready-to-eat foods with bare hands.

  2. Slice tomatoes 1/8″ thick and shingle out on parchment paper lined sheet pans.

  3. Cover and set aside for assembly.

  1. Pull egg patties and turkey bacon from cooler.

  2. Wash hands thoroughly.

  3. Lay out turkey bacon on parchment paper lined sheet pans.

  4. Remove wrap from egg patties

  1. Bake egg patties uncovered in preheated convection oven at 300° F for 8-10 minutes or until an internal temperature of 165° F is reached. CCP: Heat until an internal temperature is reached of 165° F for 15 seconds. CCP: Batch cook as necessary to insure best end product and nutritional.

  2. Place pans of turkey bacon in convection oven.

  3. Cook at 300° F for 10 minutes or until turkey bacon is hot. CCP: Heat until an internal temperature is reached of 165° F for 15 seconds.

Day of service continued:
  1. Hold egg patties and turkey bacon in warmer for assembly. CCP: Hold above 135° F.

  1. Pull ready-to-use spinach and wgr sliced rolls and place at workstation.

  2. Pull eggs and turkey bacon from warmer and place at workstation.

  3. Set up assembly line.

  4. Wash hands thoroughly and put on gloves. SOP: Never handle ready-to-eat foods with bare hands.

  5. Open up and lay out rolls.

  6. On bottom bun place 1/4 cup fresh spinach pieces (about 20 pieces) using a 2 oz. spoodle.

  7. Add 2 slices (3 if small) or 1/8 cup of fresh sliced tomatoes.

  8. Place egg patty on top.

  9. Add 2 slices of turkey bacon.

  10. Place roll on top.

  11. Wrap tightly in foil or place in sandwich bag.

  12. Place finished sandwiches flat in steam table pan.

  1. Hold in warming cart above 135° F. CCP: Hold above 135° F.

  1. 1 “BEST” breakfast sandwich. CCP: Hold above 135° F.


  • 7 lb. 13 oz. whole round egg patty CN, 3.5” 1.25 oz. = 1 oz. m/ma
  • 6 lb. tomatoes, medium, fresh
  • 4 lb. spinach, baby, fresh, RTU
  • 200 pieces premium cooked turkey bacon
  • 100 pieces wgr sandwich rolls

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.