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 leavesWashed, 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 tomatoesWashed, trimmed and sliced 
For gluten free (GF): Use GF rolls and GF deli meats.  Always check each ingredient to be sure it is gluten free.

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1Spilt rolls in half.
2Spread mayonnaise on the cut side of the bottoms; spread mustard on the cut side of the topsInternal temperature should reach 165 degrees
3On bottoms, layer lettuce, desired meat and cheese, and tomatoes.Use 2 oz of meat, 1 oz of cheese

Time Temperature Sensitive foodFood safety Standards: Do not mix old product with new.  Cool leftover product quickly (within 4 hours) to below 41° F.

Jacqueline Larson M.S., R.D.N. and Associates