Roast Beef & Cheddar Melt - Maple Leaf Healthcare & Hospitality

Yield

25 Servings

Portion Size

1 each (231 g/8.2 oz)

Ingredients

	Metric	Imperial
Sure Slice Roast Beef, deli meat, 2 slices(48 g)	1.2 kg	2 lbs 10.3 oz
Beef Broth, RTS, reduced sodium	750 ml	3 cups
Mayonnaise	250 ml	1 cup
BBQ Sauce	250 ml	1 cup
Green Leaf Lettuce, 4 g portions	25 each	25 each
Tomatoes, sliced	900 g	1 lb 15.8 oz
Hoagie Bun, Whole Grain, 52 g each	25 each	25 each
Cheddar 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. Cover with lid/foil. Heat at 300'F/150'C 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 ready to assemble sandwiches.
Mix mayonnaise and barbeque sauce together in a small bowl and cover with wrap; hold under refrigeration at <40'F/4'C until assembly of sandwiches.
Cut the fresh tomatoes into slices and the green leaf lettuce into pieces. Set aside until service when ready to build the sandwich.
Cut whole-wheat bun in half (if not already cut) and place on baking sheet.
To build each sandwich: Place split buns on baking sheet and place 20 mls/4 tsp of Mayo/BBQ Sauce on bottom of bun; then 2 slices (48 g) of the warmed deli roast beef followed by 1 slice (20 g) sliced cheddar cheese on top and leave open. Broil 2-3 minutes until the cheese is melted. Remove from oven and transfer to an insert pan. Place bun on top of sandwich. Hold at >140'F/60'C until service.
At point of service, open top of bun and place 35 g of tomato(es) slices on top, followed by a lettuce leaf (4 g). Close up bun and serve immediately.

Serve with french fries or a vinaigrette based salad i.e. coleslaw, pasta salad (sides not included in nutritional information).