Source: U.S. Department of Defence
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Steak and Onion Submarine
Source: U.S. Department of Defence | |
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 SANDWICHES No.N 003 02
STEAK AND ONION SUBMARINE
Yield 100
Portion 1 Sandwich
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
403 cal
27 g
26 g
20 g
75 mg
287 mg
61 mg
Ingredient
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
8-3/8 lbs
100 each
ROLL,FRENCH
Method
1 Lightly spray grill with non-stick cooking spray. Grill thinly sliced onions 5 to 6 minutes.
2 Grill steaks on one side 1/2 minute on lightly sprayed grill at 350 F. CCP: Internal temperature must reach 145 F. or higher for 15
seconds.
3 Slice rolls in half lengthwise. Place 1 steak on bottom half of each roll. Top with 1/3 cup onions on each sandwich.
4 Cover with top half of roll. CCP: Hold at 140 F. or higher for service.
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|
| Yield: 100 | Portion: 1 Sandwich |
| Calories: | 403 cal |
| Carbohydrates: | 27 g |
| Protein: | 26 g |
| Fat: | 20 g |
| Cholesterol: | 75 mg |
| Sodium: | 287 mg |
| Calcium: | 61 mg |
| Ingredient | 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 | ||
| ROLL,FRENCH | 8-3/8 lbs | 100 each |
| Method: | |
|
1 Lightly spray grill with non-stick cooking spray. Grill thinly sliced onions 5 to 6 minutes. 2 Grill steaks on one side 1/2 minute on lightly sprayed grill at 350 F. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. 3 Slice rolls in half lengthwise. Place 1 steak on bottom half of each roll. Top with 1/3 cup onions on each sandwich. 4 Cover with top half of roll. CCP: Hold at 140 F. or higher for service. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence