SUBMARINE SANDWICH

Ingredients

Ingredient Weight Measure Issue
ROLL,FRENCH 8-3/8 lbs 100 each
SALAD DRESSING,MAYONNAISE TYPE 2 lbs 1 qts
SALAMI,SLICED 6-1/4 lbs 100 sl
HAM,COOKED,1 OZ SLICE 5-1/3 lbs 100 sl
TURKEY,BNLS,WHITE AND DARK MEAT 6 lbs
CHEESE,PROVOLONE 12-1/2 lbs 200 sl
TOMATOES,FRESH,SLICED 11-1/8 lbs 1 gal 3 qts 11-1/3 lbs
LETTUCE,ICEBERG,FRESH 3 lbs 3-1/4 lbs

Method

1 Cut rolls in half lengthwise; spread each half with Salad Dressing.
2 Slice Provolone cheese. On bottom half of each roll, arrange 3 slices meat, 2 slices cheese and 2 slices tomato.
3 Sprinkle shredded lettuce on top.
4 Cover with top half of roll. CCP: Hold for service at 41 F. or lower.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
519 cal 26 g 33 g 31 g 90 mg 1642 mg 481 mg

Portion

1 Sandwich

Yield

100


( categories: )