216 g/7.6 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.
Serve with pasta salad and slices of fresh tomatoes (sides not included in the nutritional information).
Nutritional Info per 216 g/7.6 oz
|Total Fat||16 g|
|Trans Fats||0.5 g|
|Saturated Fat||16 g|
|Total Sugars||6 g|
|Total Dietary Fiber||2.5 g|
|Vitamin A||0 RE|
|Vitamin C||2.4 mg|
|Calories from Protein||29 %|