Open-Faced Hot Turkey Sandwich

Made with
Turkey Pot Roast Thigh and Breast Meat

50 Servings
0 Prep Time
0 Total Time

Ingredients

  • 50 pieces whole wheat bread
  • 25 Cups prepared mashed potatoes
  • 10 lbs. Shady Brook Farms® Turkey Pot Roast, cooked and shredded (reserve extra gravy for topping)
  • 100 oz. turkey gravy (2 oz. per serving)

Instructions

  1. Prepare all elements; ensure all are heated through and ready to serve.
  2. Serve in line, starting by placing bread on serving tray.
  3. Add 4 ounces mashed potato on top of toast.
  4. Place 3 ounces shredded pot roast on potatoes.
  5. Add 2 ladles of gravy on top.

Ideas Your Students Will Love

We’ve come up with exciting turkey dishes for your school menu that are not only part of a healthy diet and delicious, they’re anything but boring. It’s how school lunches should be.

View Menu Inspirations