Cheesy Chicken Parm Sub

Day Before Service

1. Pull hoagie buns from the freezer, to dry storage, the day before service.

Day Of Service

1. Place hoagie buns, bagged, in warmer to heat.
2. Prepare the Bold Marinara Sauce per base recipe.

Hold at 135°F or above.

This could be made the day or two before as long as proper cool down and storage procedures or followed and documented.

3. Spray perforated sheet pans with pan spray and place frozen breaded chicken filets in a single layer.

The perforations allow for greater air flow which results in crisper crusts on the breaded chicken.

4. Cook chicken at 350°F for 14-16 minutes.

Cook to 135°F or higher.

5. Cut breaded chicken in half, lengthwise.

Assembly

No bare hand contact with ready to eat food.

1. Toss shredded mozzarella cheese with the granulated garlic.
2. To assemble, split each hoagie bun lengthwise, facing up.
3. Sprinkle 1 oz. shredded mozzarella-garlic cheese along bottom of the hoagie buns.
4. Place two halves breaded chicken split to extend the length of the hoagie bun.
5. Top with 1/4 cup sauce, 1 oz. shredded mozzarella-garlic cheese and finish by sprinkling with parsley.
6. Spray the hoagie buns with pan spray. This step creates a nice shine.

Hold at 135°F or above.

These should be batch assembled throughout service to prevent subs from becoming soggy.