345 g/12.1 oz
Featured Maple Leaf Product: BBQ Pork Ribette, fully cooked, 85 g (#72230)
|BBQ Pork Rib Patty, fully cooked, 85 g each||25 each (2.125 kg)||25 each (4.7 lbs)|
|Olive Oil||20 mL||4 tsp|
|Fresh White Onions, halved & sliced||820 g||1 lbs 13 oz|
|Cheddar Cheese, sliced, 21 g each||1.050 kg||2.3 lbs|
|Table Salt||5 mL||1 tsp|
|Granulated Sugar||10 mL||2 tsp|
|Hoagie/Submarine Bun, 3" (55 g each)||25 each||25 each|
- Preheat convection oven to 350'F/177'C.
- Place the frozen BBQ Pork Rib Patty on a parchment-lined baking sheet. Brush both sides with BBQ sauce. Bake for ~10 minutes and flip after 5 minutes. Cook to an internal temperature of 165'F/74'C. Hold the product at >140'F/60'C until a later step.
- In a small skillet, heat the oil over medium heat. Add the onion and cook, stirring, until softened and lightly browned, ~10 minutes. If the onion begins to brown too quickly, turn the heat down to medium-low. Add salt and sugar to caramelize the onions and cook for another minute; set aside.
- If using 12" submarine buns, cut into 4. Cut the buns into half horizontally and lay them open on a baking sheet. On the bottom half of each bun, layer 1 slice of cheese (21 g), 1 heated BBQ Pork Patty, 1 Tbsp/30 mls caramelized onions. Top with another slice of cheddar cheese and bake for ~2-4 minutes, until cheese is melted and bun is crispy. Cut the bun in half and serve immediately.