Source: U.S. Department of Defence
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Steak, Cheese and Onion Submarine
Source: U.S. Department of Defence | |
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 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
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
6-1/4 lbs
100 sl
CHEESE,AMERICAN,SLICED
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 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.
3 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.
4 Cover with top half of roll. CCP: Hold at 140 F. or higher for service.
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https://theodora.com/recipies/sandwiches/steak_cheese_and_onion_submarine.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 1 Sandwich |
| Calories: | 510 cal |
| Carbohydrates: | 27 g |
| Protein: | 33 g |
| Fat: | 29 g |
| Cholesterol: | 102 mg |
| Sodium: | 471 mg |
| Calcium: | 236 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 | ||
| CHEESE,AMERICAN,SLICED | 6-1/4 lbs | 100 sl | |
| 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 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. 3 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. 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