Servings: 100 Portions (3 Pans)
Portions: 1 Sandwich Each
Temperature: 375 degrees F. Oven
15 lb. beef, ground
4 tablespoon (2 oz) Soup and Gravy base, beef
4 tablespoon (1 oz) pepper, black
5 tablespoon (1 oz) oregano, ground
5-1/3 tablespoon (2 oz) garlic, dehydrated
2 2/3 cups (1 lb 8 oz) catsup, tomato
25 lb. bread, French
2-1/4 quart (3 lb) onions, dry, thinly sliced, 1/2-inch rings
1 gallon (3 lb) peppers, sweet, fresh, 1/2-inch rings, cut in half
20 lb. tomatoes, fresh, thinly sliced
250 slices (16 lb) cheese, Provolone, thinly sliced
5 tablespoon (1 oz) oregano, ground
Cook beef in its own fat until beef loses its pink color, stirring to break apart. Drain or skim off excess fat. Add Soup and Gravy base, pepper oregano, garlic, and catsup. Mix well; bring to a simmer. Set aside. Cut bread lengthwise; scoop out bottom half. Cut loaves crosswise into equal pieces to yield 100 portions.
Spread 1/3 cup (1-No. 12 scoop) beef mixture on bottom half of each sandwich. Place 4 onion rings, 8 pieces sweet pepper, 5 slices tomato, and 2-1/2 slices cheese on top of beef mixture. Sprinkle lightly with oregano. Top with other half of bread. Wrap each sandwich in foil; bake 20 minutes.
NOTE:
100 French rolls (4 oz each) may be substituted for French bread. Split in half lengthwise.