Rub roasts with garlic and place in hotel pan; pour teriyaki sauce and 3 cups water over roasts and cover tightly with aluminum foil. Roast in 300°F oven 2 1/2 hours or until beef is tender, turning roasts over after 1 hour. Skim fat from drippings. Let roasts stand 30 minutes to cool; carve against the grain into thin slices. Return slices to pan; cover and hold at 165°F in food warmer. Arrange 4 ounces beef per serving on bottom half of 1 roll. Ladle 2 tablespoons pan drippings over beef; top with 2 slices cheese. Brush top half of roll with 1 tablespoon garlic oil. Broil both halves under salamander until cheese is melted and roll top is golden brown; close sandwich.
Teriyaki Beef Bomber Sandwich
Yield
Yield: 24 servings
ingredients
4 boneless chuck shoulder roasts, 2 1/2 pounds each
3 tablespoons granulated garlic
3 cups Kikkoman Teriyaki Marinade & Sauce
24 hoagie rolls, split
48 (1-ounce) slices pepper Jack cheese
1 ½ cups garlic oil
directions
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THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
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