Source: MRS 2017
MRS: 788 — Sandwiches (700s)

Roast Beef Hoagie

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)
Beef, Roast, Cooked, Whole, #1003
9  pound(s) + 8  ounce(s)
Cheese, Blend, American, Low Fat, Sliced, USDA
3  pound(s) + 2  ounce(s)
Lettuce, Iceberg, Cleaned, Cored, Fresh
2  pound(s) + 4  ounce(s)
Tomatoes, Whole, Red, Ripe, Raw, #4110
12 1/2 medium, whole , (2-3/5" diameter)
Pickles, Dill Slices, #2813
200  slice(s)


Shave cooked roast beef (Set dial on "1" to obtain a wafer-thin slice). Weigh 1½ ounces of roast beef to determine portion size.



  • If using head lettuce, rinse lettuce thoroughly under cool running water, drain, separate leaves and dry thoroughly. If using shredded lettuce, it should be prewashed.
  • Rinse tomatoes under cool running water, drain, core, and thinly slice (8 slices per tomato).

Portion 1/8 cup lettuce, 1 tomato slice, and 2 pickle slices in container.

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



  • Place 24 bottom portions of buns on sheet pan, 4 down and 6 across.
  • Portion 1½ ounces of roast beef and 1 slice of cheese on bottom portion of buns.
  • Replace top bun.

Cover with plastic wrap and place under refrigeration until ready for service.

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


Portion 1 sandwich with 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.

Batch Cook: Prepare only what can be served in a 30 minute period to maintain quality.

Serving Notes

Individual sandwiches can be wrapped in aluminum foil. 

Nutrients Per Serving
38.68 g
Dietary Fiber
3.23 g
16.82 g
1082.00 mg
Total Fat
7.56 g
Sat. Fat
3.51 g
Trans Fat
0.00 g

Illustrated Presentation of Roast Beef Hoagie

1 serving of Roast Beef Hoagie