Ingredients
| 1 Each | Proof & Bake Roll Dough With 51% Whole Grain Mini Submarine |
|---|---|
| 1/2 oz | Jack Cheese, Sliced |
| 1 1/2 oz | Fajita Seasoned Cooked Chicken Strips |
| 1 oz | Green Bell Pepper, Cut Into Strips |
| 1 oz | Red Sweet Pepper, Cut Into Strips |
| 1 oz | Yellow Sweet Pepper, Cut Into Strips |
| 1 oz | Red Onion, Cut Into Strips |
Chef Notes
EACH SANDWICH PROVIDES 2 OZ. EQ. WHOLE GRAIN, 2 OZ.M/MA, & 1/4 C. VEGETABLE SERVINGS FOR USDA CHILDNUTRITION FOOD BASED MENUS.
Directions
1 |
Slice baked mini sub rolls. Sauté the onion and peppers until lightly cooked, but still slightly crisp. |
|---|---|
2 |
Place the sliced jack cheese on the bottom half of each sliced roll. |
3 |
Top the cheese with the heated fajita seasoned chicken strips. |
4 |
Top chicken with the sautéed peppers and onion. |
5 |
Serve the sandwich or place in an oven to toast. Toast at 425°F (convection oven) 10-12 min. OR 425°F in conveyor or deck oven 2 to 8 min. |
1 Sandwich
