1. Thaw turkey in the refrigerator two days before use.
2. To prepare the seasoned turkey, line a 4-inch full steam table pan with a 4-inch full perforated pan. Combine turkey with Italian dressing. Marinade in the refrigerator for two hours and then stir. Marinade for one more hour in the refrigerator.
3. Separate pans to drain excess marinade. Discard marinade and place seasoned turkey into the solid steam table pan. Cover and steam turkey in steamer for 30 minutes or until internal temperature reaches 165°F.
4. To build and batch heat the sandwiches, start by placing 6 fl. oz. (~4.3 oz.) of turkey on bottom half of each hoagie roll using a perforated spoodle. Top with 1 oz. spoodle (½ oz.) cheese. Place in the oven for 4 minutes or until cheese is melted all the way (may need to rotate pans for even heat), then top each sandwich with four pepperoncini’s and four olive slices. Sliced tomatoes and lettuce are optional (not includes in nutrient analysis). Serve immediately.

CCP: Hold thawed turkey at 40° F or lower. When marinating, hold at 40° F or lower. When steaming turkey, heat to 165° F or higher for 15 seconds and hold at 140° F or higher.