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Mediterranean Beef Sandwich

Yield 24 14-oz. servings


  • 12 lb. Sliced Italian-Style Beef
  • 2 1/8 tsp. Trade East Italian Herb seasoning
  • 1/4 oz. GFS Buttery Flavored Canola Oil Pan Coating Spray
  • 24 ct. GFS 8” Club Rolls, sliced
  • 1 c. GFS Canola Oil
  • 3 1/2 lb. Assorted Peppers, sliced
  • 2 1/4 lb. Primo Gusto Smoked Provolone Cheese
  • (Recipe) Roasted Red Pepper Tapenade


      • 2 lb. GFS Italian-Style Roasted Red Peppers
      • 1 lb. Jumbo Kalamata Olives, drained
      • 1 lb. GFS Spanish Manzanilla Olives, drained
      • 2 oz. Markon Parsley
      • 1/2 c. Primo Gusto Extra Virgin Olive Oil
      • 1 1/2 Tbsp. Trade East Granulated Onion
      • 1 1/2 Tbsp. Trade East Granulated Garlic
      • 1 tsp. Trade East Restaurant Ground Black Pepper
      • Trade East Sea Salt, to taste


      1. Place the peppers in a colander. Allow to drain. Place on paper toweling. Pat the peppers as dry as possible.

      2. In small batches, separately place the roasted red peppers, kalamata and green olives in a food processor fitted with a metal blade. Pulse-chop to a medium-coarse consistency. Be careful not to overchop. Place in a stainless-steel mixing bowl.

       3. Add the parsley, olive oil, granulated onion and garlic and black pepper. Mix together using a rubber spatula. Season to taste with salt. Place in a covered storage container, label, date and refrigerate until needed. CCP: Refrigerate at 41°F, or below.

    24 oz. (Recipe) Roasted Red Pepper Tapenade
  • 3 lb. Hot Giardiniera
  • (Recipe) Parmesan Grain Mustard Sauce


      • 1 oz. GFS Butter Flavor Pan & Grill Oil
      • 4 oz. Jumbo Spanish Onion
      • 1 Tbsp. Garlic, chopped
      • Trade East Sea Salt, to taste
      • Trade East Black Pepper, to taste
      • 8 fl. oz. White Wine*
      • 1 Tbsp. GFS Vegetable Base
      • 1 oz. Primo Gusto Alfredo Sauce
      • 1 c. Parmesan Cheese
      • 12 oz. GFS Heavy Whipping Cream
      • 3 Tbsp. Dijon Mustard
      • 1/2 tsp. Trade East Black Pepper


      *Available through the retail market.

      1. Heat the oil in a sauce pan. Add the onions and garlic. Sauté until the onions are translucent. Season to taste with salt and pepper. Add the white wine and vegetable base. Bring to a simmer. Reduce by 1/3. Add the Alfredo sauce, Parmesan cheese, heavy cream, mustard and black pepper. Mix thoroughly.

      2. Bring to a simmer over low heat. Simmer 3-4 minutes. Season to taste with salt and pepper. Allow to cool. Transfer to a covered storage container. Label, date and refrigerate until needed. CCP: Refrigerate at 41°F, or below.

    24 Tbsp. (Recipe) Parmesan Grain Mustard Sauce
  • 18 ct. Pickled Red Onion Slivers


1. Separate the thin slices of beef into individual pieces. Divide into 8 oz. portions. Place side by side in a storage container in a single layer. Cover and refrigerate until needed. CCP: Refrigerate at 41°F, or below.

2. Heat 1 5-lb. bag of Italian au jus gravy (au jus comes with the beef) and 3 Tbsp. of Italian seasoning to 160°F. Whisk until blended. Hold at 120°F. Dunk the beef in the gravy for 15-30 seconds. Don’t leave the beef in the gravy too long to avoid curling and drying out the natural moisture. Using a repeated dunking process will flavor and fortify the gravy.

To prepare à la carte:

1. Open the bun, leave it attached and hinged at the bottom. Spray the inside of the bun with the cooking spray. Place the bun, oiled-side down, on a heated flat-griddle. Grill until golden-brown.

2. Place 2 tsp. of canola oil in a heated, nonstick sauté pan. Add 3/4 oz. each of red, yellow and orange peppers strips. Toss pan over medium-high heat. Season to taste with salt and pepper. Sauté until caramelized and just warmed through. CCP: Final internal cooking temperature must reach a minimum of 135°F, held for a minimum of 15 seconds.

3. Place 8 oz. of beef in the gravy just long enough to warm and make it wet, about 15-30 seconds. Immediately remove the beef from the gravy. Stack down the center of the bun. Ladle 1 1/2 oz. of gravy over the top of the warmed beef.

4. Sprinkle 1 1/2 oz. of provolone cheese over the top of the beef. Place under a heated salamander to melt the cheese. Sprinkle 1 oz. of tapenade over the top of the beef. Spread the peppers out on top of the tapenade. Drizzle 1 Tbsp. of Parmesan grain mustard sauce over the top of the peppers. Sprinkle 3/4 oz. of pickled red onions on top of the sauce. Place on a warmed serving plate.