TANGY SANDWICHES

Made With:

Soups

Campbell's® Condensed Tomato Soup

This rich, smooth soup is made with a flavorful tomato puree and delicately seasoned.

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Tip

Try making this recipe with roasted pork or ham instead of turkey.

Nutrition Facts
Serving Size
1 EACH (3 OZ MEAT, 1/4 CUP SAUCE)
Amount Per Serving
Calories 395
% Daily Value
Total Fat 4.5g
7%
Saturated Fat 0.8g
4%
Cholesterol 58mg
19%
Sodium 861mg
36%
Total Carbohydrate 58.1g
19%
Dietary Fiber 2.2g
9%
Protein 29.9g
60%
Vitamin A 7%
Vitamin C 4%
Calcium 10%
Iron 16%
Total Time

30 min.

Serving & Size

1 EACH (3 OZ MEAT, 1/4 CUP SAUCE)

Yields

Looking for a new sandwich recipe that is quick and easy to make?  Try our Tangy Sandwiches made with Campbell's® Condensed Tomato Soup.  Brown sugar, mustard, and red wine vinegar give this dish a tangy flavor that your patrons are sure to love!

Nutrition Facts

Nutrition Facts
Serving Size
1 EACH (3 OZ MEAT, 1/4 CUP SAUCE)
Amount Per Serving
Calories 395
% Daily Value
Total Fat 4.5g
7%
Saturated Fat 0.8g
4%
Cholesterol 58mg
19%
Sodium 861mg
36%
Total Carbohydrate 58.1g
19%
Dietary Fiber 2.2g
9%
Protein 29.9g
60%
Vitamin A 7%
Vitamin C 4%
Calcium 10%
Iron 16%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Made With:

Soups

Campbell's® Condensed Tomato Soup

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Weight Measure
Campbell's® Condensed Tomato Soup, 50 oz ea 50 oz. cans
brown sugar cups
mustard cups
red wine vinegar cups
1. In large pot, mix soup, sugar, mustard and vinegar. Heat over medium-high heat and bring to a boil, stirring constantly. Remove from heat and keep warm. CCP: Heat to an internal temperature of 165°F. or higher for 15 seconds. CCP: May be served hot 140°F or higher, or chilled 40°F or lower.
Weight Measure
cooked turkey, sliced thin 5 lb.
2. Slice meat into thin slices. Stir meat into hot sauce and return to a simmer. CCP: Heat to an internal temperature of 165°F. or higher for 15 seconds. CCP: Hold hot at 140°F or higher for service.
Weight Measure
white sandwich roll, split 24  ea.
3. To Serve: Place 3 oz. meat on roll half. Using 2-oz. ladle, portion 1/4 cup sauce over meat. Top with remaining roll half and serve.
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