Hot Buffalo Turkey Sandwich

Portion Size: 1 Sandwich
Open Recipe PDFEmail Recipe PDF
Hot Buffalo Turkey Sandwich

DIRECTIONS

  1. Melt butter. Stir in hot sauce, vinegar, Worcestershire, and garlic.
  2. Use 2" deep hotel pans. Divide turkey by placing 4 lbs. in each pan. Break up any large pieces.
  3. Divide hot sauce mixture evenly among pans and mix with turkey.
  4. Heat pans of turkey in a 350° F oven to reach an internal temperature of 165° F as measured by a meat thermometer.
  5. Portion ½ c. (#8 scoop) of seasoned turkey onto each roll.
  6. Serve with 1 oz. portion of ranch dressing.

INGREDIENT

Butter, unsalted

50 SERVINGS

MEASURE:
WEIGHT: 5 oz.

100 SERVINGS

MEASURE:
WEIGHT: 10 oz.

INGREDIENT

Hot sauce, red cayenne pepper

50 SERVINGS

MEASURE: 1 ¼ c.
WEIGHT:

100 SERVINGS

MEASURE: 2 ½ c.
WEIGHT:

INGREDIENT

Vinegar, distilled

50 SERVINGS

MEASURE: 2½ tbsp.
WEIGHT:

100 SERVINGS

MEASURE: 5 tbsp.
WEIGHT:

INGREDIENT

Worcestershire sauce

50 SERVINGS

MEASURE: 2 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: ¼ c.
WEIGHT:

INGREDIENT

Garlic, granulated

50 SERVINGS

MEASURE: 1 tsp.
WEIGHT:

100 SERVINGS

MEASURE: 2 tsp.
WEIGHT:

INGREDIENT

JENNIE-O® Shredded Turkey Breast, #220120, thawed

50 SERVINGS

MEASURE:
WEIGHT: 8 lbs.

100 SERVINGS

MEASURE:
WEIGHT: 16 lbs.

INGREDIENT

Whole grain hoagie roll, 4"

50 SERVINGS

MEASURE: 50 ea.
WEIGHT:

100 SERVINGS

MEASURE: 100 ea.
WEIGHT:

INGREDIENT

Ranch dressing, reduced fat

50 SERVINGS

MEASURE: 1 qt. 2 ½ c.
WEIGHT:

100 SERVINGS

MEASURE: 3 qt. 1 c.
WEIGHT:
NUTRIENTS PER SERVING
Calories 300 cal
Fat 9 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 46 mg
Sodium 860 mg
Carbohydrates 34 g
Dietary Fiber 2 g
Protein 22 g
1 serving provides 2 oz. meat/meat alternate and 2 oz. servings bread/grain.
*For preparation by a food preparation establishment only, according to the food code or equivalent.
 

Hot Buffalo Turkey Sandwich

Email Recipe PDFOpen Recipe PDF
 
Portion Size: 1 Sandwich
 
Hot Buffalo Turkey Sandwich

DIRECTIONS

  1. Melt butter. Stir in hot sauce, vinegar, Worcestershire, and garlic.
  2. Use 2" deep hotel pans. Divide turkey by placing 4 lbs. in each pan. Break up any large pieces.
  3. Divide hot sauce mixture evenly among pans and mix with turkey.
  4. Heat pans of turkey in a 350° F oven to reach an internal temperature of 165° F as measured by a meat thermometer.
  5. Portion ½ c. (#8 scoop) of seasoned turkey onto each roll.
  6. Serve with 1 oz. portion of ranch dressing.
 

INGREDIENTS

50 SERVINGS

100 SERVINGS

  MEASURE WEIGHT MEASURE WEIGHT
Butter, unsalted 5 oz. 10 oz.
Hot sauce, red cayenne pepper 1 ¼ c. 2 ½ c.
Vinegar, distilled 2½ tbsp. 5 tbsp.
Worcestershire sauce 2 tbsp. ¼ c.
Garlic, granulated 1 tsp. 2 tsp.
JENNIE-O® Shredded Turkey Breast, #220120, thawed 8 lbs. 16 lbs.
Whole grain hoagie roll, 4" 50 ea. 100 ea.
Ranch dressing, reduced fat 1 qt. 2 ½ c. 3 qt. 1 c.
 
NUTRIENTS PER SERVING
Calories 300 cal Fat 9 g Saturated Fat 2 g
Trans Fat 0 g Cholesterol 46 mg Sodium 860 mg
Carbohydrates 34 g Dietary Fiber 2 g Protein 22 g
 
1 serving provides 2 oz. meat/meat alternate and 2 oz. servings bread/grain.
 
*For preparation by a food preparation establishment only, according to the food code or equivalent.
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