CANNONBALL SANDWICH (CANNED MEATBALLS)

Ingredients

Ingredient Weight Measure Issue
ROLL,FRENCH 8-3/8 lbs 100 each
BEEF,MEATBALLS,CANNED 18-2/3 lbs 2 gal 1-1/3 qts
SAUCE,PIZZA,CANNED 38-1/2 lbs 4 gal

Method

1 Slice rolls in half lengthwise with bottom half thicker than top.
2 Heat meatballs and sauce thoroughly. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Place 3 meatballs on
bottom half of each roll.
3 Serve hot. CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
481 cal 38 g 23 g 26 g 66 mg 915 mg 142 mg

Portion

1 Sandwich

Yield

100


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