Bistro Egg Sandwich

Bistro Egg Sandwich

(HACCP Process #1)


Yield: 20 servings (1 sandwich, 5.6 oz., 159 g)

Meal Equivalence:

2 oz. eq. meat/meat alternate, 2 oz. eq. grain, 1/8 cup dark green vegetable, 1/8 cup red/orange vegetable
Day of Service
  1. Clean and sanitize prep area.

  2. Pull sheet pan and cover with parchment paper.

  3. Pull eggs from cooler and place at workstation. CCP: Prepare foods at room temperature in two hours or less.

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

  5. Slice eggs and place on sheet pan.

  6. Pull Kaiser rolls and honey mustard dressing and place at work station.

  7. Pull mixed greens and sliced tomatoes from cooler and place at workstation.

  8. Set up assembly line.

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

  2. Spread each side of the Kaiser roll with 1/2 oz. or 1 tbsp. of honey mustard dressing.

  3. Place 1/4 cup mixed greens or 0.8 oz. on Kaiser Roll bottom.

  4. Add 2 slices of fresh tomato, 1.2 oz. total or 2 – 0.6 oz. pieces.

  5. Top with 2 oz. of sliced whole eggs. CCP: Hold below 41 F.

  6. Add roll top and place in sandwich container.

  7. Wrap or drop in bag and date stamp.

Day of Service (continued):
  1. Place in cooler and hold until service. CCP: Hold below 41 F.

  1. Serve one sandwich. CCP: Hold below 41 F.


    2 oz. of hard-boiled egg = 2 oz. eq. meat/meat alternate.

    If using commercial hard-boiled eggs, please refer to their nutritional information for meal equivalents.



  • 2 lb. 8 oz. * Hard-Boiled Eggs, Sliced
  • 1 lb. Mixed Baby Greens
  • 1 lb. 8 oz. Fresh Sliced Tomatoes, RTU, 1/8” thick
  • 20 pieces WGR Kaiser Roll, 2 oz. eq. grain
  • 2 1/2 cups Honey Mustard Dressing

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.