1. Thaw turkey under refrigeration one day in advance.
2. Preheat oven and braising pan to 375°F.
3. Add vegetable oil to a preheated braising pan. Sauté diced red peppers and onions over medium heat until tender and lightly caramelized, about 5-6 minutes.
4. Place turkey in a hotel pan and steam for 5-8 minutes. Critical Control Point: Heat to 165°F for 15 seconds.
5. Combine Teriyaki Glaze to the sautéed vegetables, mix well to combine. Cook for an additional 2-3 minutes.
6. Place hoagie rolls on lined sheet pans.
7. Place two slices of turkey on roll, followed by 1/4 cup of teriyaki vegetable mixture and 2 slices of mozzarella cheese.
8. Place in oven on sheet pans and bake for 3-5 minutes, or until cheese is melted. Critical Control Point: Heat to 165°F for 15 seconds.
9. Close sandwich and wrap for service or serve immediately.
10. Transfer to 4" steam table pan for hot holding. Critical Control Point: Hold hot at 135°F or above until service.
11. Serve 1 sandwich.

CCP: Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling product. Replace gloves after handling any other object.

Record time and internal temperature of product when received on daily log.