Submarine Sandwich
Category:
Sandwiches, cold |
Equipment:
Bowl, spoon, knife |
No. Servings:
10 |
Serving Size:
1 sandwich |
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Yield:
10 sandwiches |
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| | Vinaigrette: |
| 2 2/3 fl. oz. | red wine vinegar |
| 3 Tbsp. | dried oregano |
| 1 tsp. | salt |
| 1 tsp. | black pepper |
| 1 clove(s) | garlic, minced |
| 8 fl. oz. | extra virgin olive oil |
| | Sandwich: |
| 10 pc. | French bread, 8 in. (20 cm) lengths |
| 5 fl. oz. | * mayonnaise |
| 5 fl. oz. | prepared mustard (optional) |
| 20 oz. | * ham, sliced |
| 20 oz. | * salami, sliced |
| 20 oz. | * Swiss cheese, sliced |
| 5 oz. | olives, sliced |
| 1 1/4 qt. | * iceberg lettuce, shredded |
| 30 ea. | * tomato slices, thinly sliced |
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1 | Mix all ingredients for the vinaigrette well. Set aside. | 2 | Cut each piece of bread in half lengthwise. | 3 | Spread both sides of the bread with a thin layer of mayonnaise and mustard. | 4 | Layer ham, salami, and Swiss cheese. Sprinkle with olives. Layer lettuce and tomato. Sprinkle the sandwich with vinaigrette. | 5 | Place the top half of bread on the sandwich. | 6 | **Wrap and refrigerate at or below 41°F (5°C) until service. |
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| Nutrition Information | | Calories | 1117 | | Fat (g) | 76 | | Protein (g) | 48 | | Carbohydrate (g) | 59 | | Cholesterol (mg) | 127 | | Sodium (mg) | 2932 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note |
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