1. Preheat oven to 375 degrees.
2. Place turkey bacon on sheet pan with parchment paper. Cook for 4-6 minutes or until desired crispiness. Product must reach an internal temperature of 160 degrees for 15 seconds. Crumble bacon and set aside until assembly.
3. Place unopened pouches of cheese sauce on perforated steam table pans or trays in steamer. Heat for 12-15 minutes, or until sauce reaches 145°F - 155°F. Carefully remove as product will be hot. Transfer to hot holding cabinet until assembly.
4. Place bottom sections of hamburger buns on lined sheet pans.
5. Add one slice of thick cut turkey to bun and top with one ounce of shredded cheddar cheese.
6. Place open faced sandwiches in oven and cook for 5-7 minutes, or until cheese is melted and bubbly.
7. While the sandwiches are cooking, place top section of hamburger rolls in hot holding cabinet to warm.
8. Remove from oven, top each sandwich with 1 oz of white cheese sauce, and ½ oz. of crumbled Turkey Bacon.
9. Complete by placing top bun on each sandwich.
10. Transfer to hotel pans and hold in hot holding cabinet until service.

CCP: Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling product. Replace gloves after handling any other object.
Record time and internal temperature of product when received on daily log. CORRECTIVE ACTION HOT FOOD All cooked food items being held for service that drop below 140 degrees must be removed from service until such time as they are reheated to 165 degrees. Any food not eaten after reheating must be discarded.