RECIPE DETAILS
Item ID: 1987006
Serving Size: 1 Sandwich
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Sandwich, Wraps, Vegan
Allergens: Wheat
RECIPE DETAILS
Item ID: 1987006
Serving Size: 1 Sandwich
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Sandwich, Wraps, Vegan
Allergens: 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
Pre-Preparation
- Preheat oven to 325°F.
- Dice mushrooms into ¼-inch pieces.
- Shred iceberg lettuce.
- Slice red onion, tomatoes, and avocado.
Preparation
- In a 2″ full-size hotel pan, place dried lentil crumbles (2.85 lb / 1 bag), hot water (2 qt), and diced mushrooms (12 oz). Mix well and level the mixture.
- Cover with parchment and foil; bake at 325°F for 12 minutes until all water is absorbed. Fluff with a fork.
- Brush ¼ teaspoon of oil on each side of the sub rolls.
- Toast rolls in a 350°F oven for 3–4 minutes, until lightly toasted.
- For service, build each sandwich in this order:
a. Spread #8 scoop (½ cup) lentil–mushroom mixture on one side of the sub roll.
b. ¼ cup shredded iceberg lettuce.
c. ⅛ cup sliced red onion.
d. 2 tomato slices.
e. ¼ cup avocado slices (2–3 slices).
Serving
Serving size: 1 sandwich
*Note on Allergens: some Hoagie Rolls have Soy, please be sure to check labels and note accordingly.
Recipe Source: Sourced via partnership with the CIA Healthy Kids Collaborative. Lentil crumbles from Inland Empire Foods.
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 | ½ cups |
| Vegetables, Additional | 0 cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 2 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 502.80 kcal |
| Total Fat | 22.45 gm |
| Saturated Fat | 2.73 gm |
| Trans Fat | 0.00* gm |
| Sodium | 439.29 mg |
| Carbohydrates | 61.90 gm |
| Fiber | 14.03 gm |
| Sugars | 3.45 gm |
| Added Sugars | 1.03* gm |
