Submarine Sandwich
Portion Size: 1 sandwich (2 starch, 2 oz. meet, 1 oz. cheese)
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 8 French style rolls | |
| 1/4 cup light mayonnaise | |
| 3 tablespoons prepared mustard | |
| 8 lettuce leaves | Washed, trimmed and separated |
| 16 ounces thinly sliced salami, pepperoni, summer sausage, fully cooked ham, or a combination of each | |
| 8 ounces sliced provolone, Swiss, or mozzarella cheese | |
| 3 medium tomatoes | Washed, trimmed and sliced |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Spilt rolls in half. | |
| 2 | Spread mayonnaise on the cut side of the bottoms; spread mustard on the cut side of the tops | Internal temperature should reach 165 degrees |
| 3 | On bottoms, layer lettuce, desired meat and cheese, and tomatoes. | Use 2 oz of meat, 1 oz of cheese |
Time Temperature Sensitive food. Food safety Standards: Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41° F.
Posted in Ham Lunch Recipes
