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Thread: Submarine Sandwich

  1. #1
    Administrator Chef's Avatar
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    Default Submarine Sandwich

    50 buns, submarine or hoagie, 4-5 inches
    1/2 recipe Sandwich Spread
    50 ounces salami, 1-oz slices
    50 ounces luncheon meat, 1-oz slices
    50 ounces ham, pullman, 1-oz slices
    50 ounces cheese, processed, american or swiss, 1-oz slices
    24 fresh tomatoes, sliced
    1 quart dill pickle slices, well drained (optional)
    25 ounces shredded head lettuce
    Yield: 50 sandwiches
    1. Slice buns in half lengthwise. Spread both sides of bun with Sandwich Spread.

    2. Cut slices of meat and cheese in half. Arrange 1 oz of each kind of meat and 1 oz cheese on bottom half of each bun. Alternate meat and cheese and arrange so that full length of each bun is covered.

    3. Place 2 slices tomato, 1/2 oz shredded lettuce, and 2 dill pickle slices on each sandwich.

    4. Cover with top half of bun. To serve, cut each sandwich in half.


    Notes: Potentially hazardous food. Store filling at an internal temperature below 41°F.

    Other meats such as turkey, corned beef, pastrami, or roast beef may be used.

    Shredded red or green cabbage, alfalfa sprouts, or leaf lettuce may be substituted for shredded head lettuce.

    Mayonnaise or Italian dressing may be substituted for sandwich spread.

    VARIATIONS:

    Buffet Submarine. Use 12 long, thin buns, approximately 18 inches. Arrange 4 oz each of meats and cheese on each bun. Garnish with 2 tomatoes, sliced, 1/3 cup pickle slices, and 1-2 oz shredded lettuce. Secure with long picks. Portion as served into 4-5 inch sections.

    Ring Submarine. Use bread shaped in a ring.
    Last edited by Chef; February 20th, 2008 at 04:33 PM.

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