Turkey Submarine Sandwich

Serving Size: 1 each Makes: 10/25/50/100 Servings Cook Method: Make

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Nutritional Content

Allergens: Turkey; AllergenWheat

Calories: 260 Kcal

Carbohydrates: 29 g

Protein: 14 g

Total Fat: 9 g

Calcium: 75 mg

Sodium: 280 mg

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Ingredients

10 Servings

• 2 lb Turkey, Roast Whole Bnls Raw

• 10 each Roll Hoagie

25 Servings

• 5 lb Turkey, Roast Whole Bnls Raw

• 25 each Roll Hoagie

50 Servings

• 10 lb Turkey, Roast Whole Bnls Raw

• 50 each Roll Hoagie

100 Servings

• 20 lb Turkey, Roast Whole Bnls Raw

• 100 each Roll Hoagie

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Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Bake turkey roast the day before use. Cover & chill in refrigerator overnight.

3. For Whole, Cut, or Ground Poultry (e.g., Chicken, Turkey, Duck): Cook to internal temp of 165F/74C held for 15 sec.

4. Thinly slice turkey.

5. Place 2oz turkey on each submarine bun. Alternate slices and arrange so that full length of each bun is covered.

6. Wrap securely and keep chilled.

7. CCP -- Maintain <40F/4C; discard unused product. (FDA)
   
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