Beef Ribette Sandwich - Maple Leaf Healthcare & Hospitality

Yield

Portion Size

1 each (224 g/8 oz)

Ingredients

	Metric	Imperial
Beef Ribette, BBQ, Cooked, 85 gm Each	25 Each	25 Each
Hoagie Bun,Whole Grain (100 gm/3.5 oz)	12.5 Each	12.5 Each
Green Peppers, Fresh, Sliced	600 g	21 oz
Mushrooms, Fresh, Sliced	400 g	14 oz
Onions, Fresh, 50 thin slices	700 g	24.5 oz
Canola Oil	60 mL	2 Fl oz
Barbeque Sauce	500 mL	2.1 cups

Defrost Beef Ribettes in the refrigerator overnight at 40'F/4'C or lower.
In a large pan or on a preheated grill, add the canola oil. Once oil is hot, add green peppers and onions, saute until crisp. Add mushrooms and toss vegetables until tender. Remove and set aside prior to building the sandwiches. In the same large pan or on grill, place whole onion slices and grill until tender and carmelized. Set aside.
Preheat convection oven to 325'F/165'C. Place Beef Ribettes on a parchment lined baking sheet and brush with barbeque sauce until just coated. Place into preheated oven and heat until they reach an internal temperature of 165 F (74 C) for a minimum of 15 seconds.
Cut hoagie buns into half and set aside. To build each sandwich: open the bun and place 2 slices of caramelized onion on the bottom, cover with 1 Beef Ribette and top with 40 gm of the grilled vegetables. Serve hot. Garnish with horseradish or mustard dipping sauce (nutritional information not included).

Serve with a fresh vegetable salad or coleslaw-type salad (sides not included in the nutritional information)