SANDWICHES No. N 003 01
STEAK, CHEESE AND ONION SUBMARINE
| Yield: 100 | Portion: 1 Sandwich |
| Calories | Carbohydrates | Protein | Fat | Cholesterol | Sodium | Calcium |
|---|---|---|---|---|---|---|
| 510 cal | 27 g | 33 g | 29 g | 102 mg | 471 mg | 236 mg |
| Ingredients | Weight | Measure | Issue |
|---|---|---|---|
| ONIONS,FRESH,SLICED | 20 lbs | 4 gal 3-3/4 qts | 22-1/4 lbs |
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp | |
| BEEF,STEAK,SANDWICH,THIN SLICES,RAW | 25 lbs | ||
| CHEESE,AMERICAN,SLICED | 6-1/4 lbs | 100 sl | |
| ROLL,FRNECH | 8-3/8 lbs | 100 each |
Method
- Lightly spray grill with non-stick cooking spray. Grill thinly sliced onions 5 to 6 minutes.
- Grill steaks on one side 30 seconds on lightly sprayed grill at 350 F. Turn steaks, cover half of steaks with cheese slices. Grill steaks 30 seconds. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
- Slice rolls in half lengthwise. Place 1 steak on bottom half of each roll. Add steak with cheese on top. Add 1/3 cup grilled onions on each sandwich.
- Cover with top half of roll. CCP: Hold at 140 F. or higher for service.
