Source: U.S. Department of Defence
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Submarine Sandwich
Source: U.S. Department of Defence | |
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 SANDWICHES No.N 019 00
SUBMARINE SANDWICH
Yield 100
Portion 1 Sandwich
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
519 cal
26 g
33 g
31 g
90 mg
1642 mg
481 mg
Ingredient
Weight
Measure
Issue
ROLL,FRENCH
8-3/8 lbs
100 each
SALAD DRESSING,MAYONNAISE TYPE
2 lbs
1 qts
SALAMI,SLICED
6-1/4 lbs
100 sl
5-1/3 lbs
100 sl
HAM,COOKED,1 OZ SLICE
TURKEY,BNLS,WHITE AND DARK MEAT
6 lbs
12-1/2 lbs
200 sl
CHEESE,PROVOLONE
TOMATOES,FRESH,SLICED
11-1/8 lbs
1 gal 3 qts
11-1/3 lbs
LETTUCE,ICEBERG,FRESH
3 lbs
3-1/4 lbs
Method
1
Cut rolls in half lengthwise; spread each half with Salad Dressing.
2
Slice Provolone cheese. On bottom half of each roll, arrange 3 slices meat, 2 slices cheese and 2 slices tomato.
3
Sprinkle shredded lettuce on top.
4
Cover with top half of roll. CCP: Hold for service at 41 F. or lower.
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| Yield: 100 | Portion: 1 Sandwich |
| Calories: | 519 cal |
| Carbohydrates: | 26 g |
| Protein: | 33 g |
| Fat: | 31 g |
| Cholesterol: | 90 mg |
| Sodium: | 1642 mg |
| Calcium: | 481 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| ROLL,FRENCH | 8-3/8 lbs | 100 each | |
| SALAD DRESSING,MAYONNAISE TYPE | 2 lbs | 1 qts | |
| SALAMI,SLICED | 6-1/4 lbs | 100 sl | |
| HAM,COOKED,1 OZ SLICE | 5-1/3 lbs | 100 sl | |
| TURKEY,BNLS,WHITE AND DARK MEAT | 6 lbs | ||
| CHEESE,PROVOLONE | 12-1/2 lbs | 200 sl | |
| TOMATOES,FRESH,SLICED | 11-1/8 lbs | 1 gal 3 qts | 11-1/3 lbs |
| LETTUCE,ICEBERG,FRESH | 3 lbs | 3-1/4 lbs |
| Method: | |
|
1 Cut rolls in half lengthwise; spread each half with Salad Dressing. 2 Slice Provolone cheese. On bottom half of each roll, arrange 3 slices meat, 2 slices cheese and 2 slices tomato. 3 Sprinkle shredded lettuce on top. 4 Cover with top half of roll. CCP: Hold for service at 41 F. or lower. |
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