Chef Salad from New York City Department of Education

2-3 Days Before Service

1. Place sealed packs of turkey in refrigerator on bottom shelf to defrost. Make sure to date turkey when it is placed in refrigerator. (SOP / Defrosting Food)

1 Day Before Service

1. Prepare cucumbers and cherry tomatoes, cover and refrigerate until ready to assemble salads.
2. Set up station to assemble deli meat & cheese rolls with cutting board, defrosted turkey slices, turkey ham slices, cheese slices and chef knife.
   • Deli meat package and cheese should be placed on pans of ice packs to maintain proper
     temperature throughout sandwich production. (SOP/ Controlling Time and Temperature During Food Preparation)
3. Layer the meat and cheese into stacks of 6 slices each in this order: turkey slice + ham slice + cheese slice and repeat with turkey slice + ham slice + cheese slice.
4. Roll each stack and slice each roll 4 times to create a pinwheel. Cover and store in refrigerator until ready to assemble salads.
5. Set up station to assemble salads with clear hinged containers, lettuce/spinach mixture, cucumbers, tomatoes, deli meat & cheese pinwheels.
6. Place lettuce/spinach mixture on bottom of clear hinged container, top with cucumbers and tomatoes and top off with deli meat & cheese pinwheels.
7. Close containers, place on sheet pans and store in refrigerator overnight.

Day of Service

1. Cut each Flat Bread into 4 equal pieces. Place the 4 pieces evenly on top of the lettuce.
2. Hold and serve salads at 40°F or below throughout service by placing them in a single layer on pans of ice packs. (SOP/ Holding Food at Safe Temperatures)