RECIPE DETAILS
Item ID: 1951758
Serving Size: 1 Sandwich
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Sandwich, Wraps, Beef
Allergens: Milk, Wheat
RECIPE DETAILS
Item ID: 1951758
Serving Size: 1 Sandwich
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Sandwich, Wraps, Beef
Allergens: Milk, Wheat
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Onion: 78%
- Tomato: 87%
- Romaine Lettuce: 64%
- Ground Beef: 75% (cooked and drained)
Pre-Preparation
- Wash produce as needed.
-
Prep vegetables:
- Dice onion.
- Slice tomatoes.
- Shred romaine lettuce.
- Slice cheddar cheese using a slicer into ¾ oz slices if not already sliced.
- Preheat oven to 375°F.
Preparation
- In a large pan or tilt skillet set on medium-high heat, add oil.
- Add onions to the pan and sauté for 4 to 5 minutes until slightly browned and translucent.
- Add ground beef, salt, and pepper.
- Cook until beef is browned and reaches an internal temperature of 165°F.
- Drain off any excess fat or liquid.
- Add 2 oz of cooked beef and onions in each hoagie roll.
- Top beef with one ¾ oz slice of cheddar cheese.
- Place sandwiches on a sheet pan and toast in the 375°F oven for about 10 minutes or until cheese is melted.
Serving
Top each sandwich with 0.85 oz of shredded romaine lettuce and 1 tomato slice (0.96 oz) for service.
Serving size: 1 Sandwich
*Note on Allergens: some Hoagie Rolls have Soy, please be sure to check labels and note accordingly.
Recipe Source: Chef Ann Foundation
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 2.75 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 402.48 kcal |
| Total Fat | 13.84* gm |
| Saturated Fat | 7.81 gm |
| Trans Fat | 0.56* gm |
| Sodium | 550.25 mg |
| Carbohydrates | 34.24 gm |
| Fiber | 3.50 gm |
| Sugars | 3.06 gm |
| Added Sugars | 1.03* gm |
