American Sub Sandwich

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains
Number of Portions: 100 Size of Portion: 1 sandwich
Recipe HACCP Process: #1 - No cook

Meat/Meat Alternate
Whole Grains

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Hoagie Bun, WGR, #566	100 hoagie(s)
Roast Beef, Cooked, #7	4 pound(s) + 12 ounce(s)
Turkey Breast, Smoked, #21	4 pound(s) + 12 ounce(s)
Cheese, American Process, Sliced, #39	3 pound(s) + 2 ounce(s)
Green Salad Mix, Iceberg, Carrot, etc.	2 pound(s) + 4 ounce(s)
Tomatoes, Whole, Red, Ripe, Raw, #631	12 1/2 medium, whole
Pickles, Dill Slices, #271	200 slice(s)

DIRECTIONS

1.	For 100 servings, use 4 full sheet pans. Place 25 bottom portions of rolls on sheet pan, 5 down and 5 across.
2.	Shave roast beef and turkey (Set dial on "1" to obtain a wafer-thin slice.) Weigh 3/4 ounce of roast beef and 3/4 ounce of turkey (for a total of 1 1/2 ounces of meat mixture) to determine size of individual servings.
3.	SANDWICH ASSEMBLY: Portion 3/4 ounce of roast beef and 3/4 ounce of turkey (1 1/2 ounces meat mixture) and 1/2 ounce of sliced cheese on each bottom portion of roll. Top with remaining portion of roll. Cover pan tightly with plastic wrap to maintain freshness.
4.	TRIMMINGS: If using head lettuce, wash lettuce thoroughly, under cool running water, separate leaves and dry thoroughly. If using shredded lettuce, it should be prewashed. Wash tomatoes under cool running water, core, and thinly slice (8 slices per tomato). Place 1/8 cup lettuce, 1 tomato slice, and 2 pickle slices in a container. CCP: Cover and refrigerate at 41 degrees F or lower until ready for service.
5.	Portion 1 sandwich and 1 portion of trimmings per serving. Each portion provides 2 oz. eq. meat/meat alternate and 2 oz. eq. whole grains. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers.

Production Notes

Use commodity products when available.

Serving Notes

Alternate instructions: Sandwiches may be individually wrapped in plastic wrap for service.
Students may select trimmings - nutrition analysis will need to be re-calculated if trimmings are not included in the meal service.

Nutrients Per Serving

Calories

244

Carbohydrates

28.41 g

Dietary Fiber

2.33 g

Protein

16.02 g

Sodium

1653.00 mg

Total Fat

6.92 g

Sat. Fat

3.28 g

Trans Fat

0.00 g

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American Sub Sandwich

DIRECTIONS

Production Notes

Serving Notes

Nutrients Per Serving