Hot Italian Roast Beef on a Hoagie - Maple Leaf Healthcare & Hospitality

Yield

25 Servings

Portion Size

1 each (209 g/7.4 oz)

Ingredients

	Metric	Imperial
Sure Slice Roast Beef, deli meat, 2 sliced=48 g	1.2 kg	2 lbs 10.3 oz
Beef Broth, RTS, reduced sodium	875 ml	3 1/2 cups
Garlic, minced	66 g	2.3 oz
Dill Pickle Spears, drained, chopped	438 g	15.5 oz
Tomatoes, fresh, medium, chopped	250 g	8.8 oz
Zesty Italian Dressing	375 ml	1 1/2 cups
Hoagie Bun, Whole Grain, 52 g each	25 each	25 each
Provolone Cheese, sliced, 20 g each	500 g	1 lb 1.6 oz

Preheat convection oven at 300'F/150'C.
Place roast beef deli meat in an insert pan and pour prepared low sodium beef broth over beef along with minced garlic. Cover with lid/foil. Heat at 300'F/150'C in a convection oven for ~20 minutes or until internal temperature reaches 165'F/74'C held for at least 15 seconds. Hold at >140'F/60'C until service.
Drain dill pickles, chop into small pieces and place in a small bowl. Chop fresh tomatoes and place in the same bowl. Add italian dressing to the pickles and tomatoes and mix. Cover with wrap and set aside.
Cut hoagie bun in half (if not already cut) and place on a baking sheet.
To build each sandwich: Place split buns on baking sheet and place 2 slices (48 g) of the warmed deli roast beef on the bottom of bun, followed by 1 slice (20 g) of provolone cheese on top and leave open. Broil for 2-3 minutes until the cheese is melted. Remove from oven and transfer to an insert pan. Close the sandwich with the other half of the bun. Hold at >140'F/60'C until service.
At point of service, open top of bun and place 30 mls/2 Tbsp of dill pickle/tomato mixture on top. Close up bun and serve immediately.
Serve hot. Serve 1 bun each.

Serve with a tossed garden salad or a mayonnaise based pasta salad (sides not included in nutritional information).