Cheesy BBQ Pork Rib & Grilled Onion Sandwich - NEW - Maple Leaf Healthcare & Hospitality

Yield

25 servings

Portion Size

216 g/7.6 oz

Ingredients

	Metric	Imperial
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.

Serve with pasta salad and slices of fresh tomatoes (sides not included in the nutritional information).