SANDWICHES No. N 002 01
GYROS (RTU)
| Yield: 100 | Portion: 1 Sandwich |
| Calories | Carbohydrates | Protein | Fat | Cholesterol | Sodium | Calcium |
|---|---|---|---|---|---|---|
| 520 cal | 54 g | 37 g | 17 g | 79 mg | 916 mg | 198 mg |
| Ingredients | Weight | Measure | Issue |
|---|---|---|---|
| BEEF,OVEN ROAST,PRE COOKED | 20 lbs | ||
| ONIONS,FRESH,SLICED | 1-1/2 lbs | 1 qts 2 cup | 1-2/3 lbs |
| TOMATOES,FRESH,CHOPPED | 9-1/8lbs | 1 gal 1-3/4 qts | 9-1/3 lbs |
| LETTUCE,ICEBERG,FRESH,CHOPPED | 3-1/8 lbs | 1 gal 2-1/2 qts | 3-3/8 lbs |
| BREAD,PITA,GYROS,8-INCH | 21 lbs | 100 each | |
| SAUCE,TZATZIKI | 10 lbs | 1 gal 3-4 qts |
Method
- Slice beef thin, about 20 slices per pound, Place 4 pounds, about 80 slices, on each pan for use in Step 5. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
- Separate onion slices into rings. Chop tomatoes and shred lettuce. Set aside for use in Step 6.
- Place bread on 5 pans. Bake 10 minutes or until warm and plaible.
- Using a convection oven, bake meat in 350 F. on high fan, closed vent.
- Place about 3 tablespoons of prepared tzatziki sauce on each gyro bread. Top with 6 slices of meat (3 oz). Top with tomatoes, lettuce, and onion rings. Fold in half, secure with toothpick or roll up bread around filling and wrap with 3-inch wide strip of aluminum foil.
