Veggie Hoagie

Grains
2 oz.

Veg
1/2 Cup

Red/
Orange
Veg
1/8 Cup

Meat/Alt
1 oz.

Yield: 100 servings

Ingredients

1 lb Tomatoes, sun-dried, dry

3 cups Water

1 cup Garlic, raw, peeled, chopped

1 Tbsp Salt, kosher

2 1/4 Lemon juice

1 ½ lb Tahini (sesame seed paste)

2 ¼ # 10 cans, plus 2 cups Beans, garbanzo, canned

1 cup Canola/olive oil blend

10 lbs Squash, summer, zucchini, includes skin, raw

½ cup Canola/olive oil blend

1/8 tsp Red pepper, crushed, spice

1 Tbsp Salt, kosher

10 lbs Squash, summer, yellow (crookneck or straightneck)

½ cup Canola/olive oil blend

1 Tbsp Salt, kosher

1/8 teaspoon Red pepper, crushed

5 ¼ lbs Peppers, red, sweet (bell), 1/4-inch diced

½ cup Canola/olive oil blend

1 Tbsp Salt, kosher

100 ea. Sub roll, regular, side slice, whole grain

Method

1. Rehydrate sun-dried tomatoes with hot water until soft and pliable. Drain excess water

2. Using a food processor, process garlic, salt, lemon juice, tahini, and rehydrated sun-dried tomatoes until smooth. Stop to scrape down the sides of the bowl regularly.

3. Add the chickpeas and process until smooth

4. While the processor is running, slowly stream the oil into the hummus until smooth and creamy.

   Cold Hold: Hold at <= 40.00 ºF

5. Wash and trim zucchini.

6. Slice zucchini lengthwise into long strips.

7. In a large mixing bowl, toss the zucchini with oil, red pepper flakes, and salt. Mix thoroughly.

8. Lay out on paper lined sheet pans and roast at 350°F. for approximately 12-15 minutes. The zucchini should be crisp tender and slightly brown on the edges.

   CCP-Minimum internal temperature should be 140°F. or above.

   CCP-Cool quickly (per HACCP) to internal temperature of 40°F. or below for use.

9. Wash and trim squash. Cut squash into ¼-inch moons.

10. In a large mixing bowl, toss squash with oil, red pepper flakes, and salt.

11. Spread squash on parchment-lined sheet trays in a single layer. Do not overcrowd the trays. Roast in 350°F convection oven with fan on high for 10 minutes.

12. Remove from oven. 

    CCP-Cool quickly (per HACCP) to internal temperature of 40°F. or below for use.

13. Toss the peppers with oil and salt.

14. Lay out on paper lined sheet pans and roast at 375 degrees F. for 7-9 minutes. The peppers should be crisp tender and slightly brown on the edges.

    CCP-Minimum internal temperature should be 140°F. or above.

    CCP-Cool quickly (per HACCP) to internal temperature of 40°F.

    or below for use.

15. To assemble hoagie:

    • Spread 3 Tbsp of hummus on each side of the sub roll (top and bottom).

    • Lay 1 1/2 oz (3 slices each) zucchini strips and yellow squash on the bottom side.

    • Sprinkle with 1 oz (2 Tablespoons) red bell pepper dice.

    • Close roll and serve immediately.

    Cold Hold: Hold at <= 40.00 ºF

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