Source: MRS 2018
MRS: 700 — Sandwiches (700s)

American Sub Sandwich

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains
Number of Portions: 100  Size of Portion: 1 sandwich
Recipe HACCP Process: #1 - No cook
Meat/Meat Alternate Whole Grains
  •  Meat/Meat Alternate
  •  Whole Grains

Hoagie Bun, WGR, #1230
100  hoagie(s)
Roast Beef, Cooked, #1003
4  pound(s) + 12  ounce(s)
Turkey Breast, Smoked, #1073
4  pound(s) + 12  ounce(s)
Cheese, American Process, Sliced, #1308
3  pound(s) + 2  ounce(s)
Salad Mix, Iceberg, Carrot, Red Cabbage, #4012
2  pound(s) + 4  ounce(s)
Tomatoes, Whole, Red, Ripe, Raw, #4110
12 1/2 medium, whole
Pickles, Dill Slices, #2813
200  slice(s)


Shave roast beef and turkey (Set dial on "1" to obtain a wafer-thin slice.)
Weigh ¾ ounce of roast beef and ¾ ounce of turkey (for a total of 1½ ounces of meat mixture) to determine size of individual servings.


Wash tomatoes under cool running water, core, and thinly slice (8 slices per tomato).
Place 1/8 cup lettuce, 1 tomato slice, and 2 pickle slices in a container.

CCP:  Cover and refrigerate at 41 degrees F or lower until ready for service.



  • Place 24 bottom portions of hoagie buns on sheet pan, 4 down and 6 across.
  • Portion ¾ ounce of roast beef and 3/4 ounce of turkey (1½ ounces meat mixture) and ½ ounce of sliced cheese on each bottom portion of hoagie buns.
  • Top with remaining portion of hoagie buns .
  • Cover pan tightly with plastic wrap to maintain freshness.

For 100 servings, use 4 full sheet pans.


Portion 1 sandwich and 1 portion of trimmings per serving. Each portion  provides 2 oz. eq. meat/meat alternate and 2 oz. eq. whole grains.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers.

Production Notes

Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals" provides seasoning and serving ideas for sandwiches.

Serving Notes

Alternate instructions: Sandwiches may be individually wrapped in plastic wrap for service.

Nutrients Per Serving
34.17 g
Dietary Fiber
3.33 g
15.26 g
1675.00 mg
Total Fat
7.42 g
Sat. Fat
3.09 g
Trans Fat
0.00 g

Illustrated Presentation of American Sub Sandwich

1 serving of American Sub