Ingredients

1 Each Proof & Bake Roll Dough With 51% Whole Grain Mini Submarine
1 Each Hickory Smoked Pulled Bar-b-q Pork Seasoned (#09067)
1/2 C Kikkoman™ Thai Chili Sauce
1 C Chopped Green Onion
1 tbsp. Sugar
1 tsp. Kosher Salt
1 C Thinly Sliced Cucumber
1/4 C Cilantro Leaves
1/2 C Shredded Carrots
4 C Dark Green Lettuce Mix

Chef Notes

EACH SANDWICH PROVIDES 2 OZ. EQ. WHOLE GRAIN,2 OZ. M/MA, & 3/4 C. VEGETABLE SERVINGS FOR USDA CHILD NUTRITION FOOD BASED MENUS

Directions

1
 Product is delivered frozen. Store product at 0°F to -10°F.One day prior to service, bake the mini-sub rolls according to directions on the case. Cool and store in plastic bags. Day before service thaw Rich’s Pulled Pork in the cooler.
2
 ON DAY OF SERVICE: Rough chop 1 lb. thawed pulled pork into ¾” size dice and add: ½ cup Kikkoman™ Thai Chili sauce. Heat pork mixture to 160°F. Toss ½ cup chopped green onion with the pork.
3
 PREPARE Asian Salad. Combine & whisk together: ¼ c. Kikkoman™ rice vinegar, 1 Tbsp. sugar, 1 tsp. Kosher salt. Toss with the following and chill: 1 cup thinly sliced cucumber, ¼ cup cilantro leaves, ½ cup shredded carrots, ½ c. chopped green onion, 4 cups dark green lettuce mix
4
 Warm the baked mini sub rolls and slice in half length-wise leaving one side hinged: Place the baked rolls on a lined sheet pan and cover the pan with foil. Warm rolls at 200°F5-8 min, then place in a warming cabinet to hold until ready to build sandwiches.
5
 BUILDING A SANDWICH: Open a warmed sliced roll and place 2 oz. (#10 scoop) of warm (140°F) pulled pork on the bottom half of the roll.
6
 Top the pork with 1 cup of the chilled Asian Salad.
7
 Sandwiches can be prepared without the salad, covered and held at 140°F for 2 hours before serving.
8
 Top the warm sandwiches with the salad as they are served. Pair the sandwiches with fruit and milk for a reimbursable lunch.
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