Roast Beef 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)
Beef, Roast, Cooked, Whole, # 7	9 pound(s) + 8 ounce(s)
Cheese, American Process, Sliced, #39	3 pound(s) + 2 ounce(s)
Lettuce, Iceberg, Cleaned, Cored, Fresh #634	2 pound(s) + 4 ounce(s)
Tomatoes, Whole, Red, Ripe, Raw, #631	12 pound(s) + 8 ounce(s), (2-3/5" diameter)
Pickles, Dill Slices, #271	200 slice(s)

DIRECTIONS

1.	Shave cooked roast beef (Set dial on "1" to obtain a wafer-thin slice). Weigh 1 1/2 ounces of roast beef to determine portion size.
2.	TRIMMINGS: If using head lettuce, rinse lettuce thoroughly under cool running water, drain, separate leaves and dry thoroughly. If using shredded lettuce, it should be prewashed. Rinse tomatoes under cool running water, drain, core, and thinly slice (8 slices per tomato). Portion 1/8 cup lettuce, 1 tomato slice, and 2 pickle slices in container. CCP: Cover and refrigerate at 41 degrees F or lower until ready for service.
3.	SANDWICH ASSEMBLY: Place 25 bottom portions of buns on sheet pan, 5 down and 5 across. Portion 1 1/2 ounces of roast beef and 1 slice of cheese on bottom portion of buns. Top with remaining portion of bun. Cover pan tightly with plastic wrap and place under refrigeration until ready for service. CCP: Cover and refrigerate at 41 degrees F or lower until ready for service.
4.	Portion 1 sandwich with 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.

Nutrients Per Serving

Calories

218

Carbohydrates

26.09 g

Dietary Fiber

2.33 g

Protein

16.60 g

Sodium

870.70 mg

Total Fat

4.94 g

Sat. Fat

2.02 g

Trans Fat

0.00 g

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Roast Beef Sub Sandwich

DIRECTIONS

Production Notes

Nutrients Per Serving