In saucepot mix soup, mustard, sugar and vinegar. Heat to 140 degrees F or higher for 15 seconds.

 

Heat meat until internal temperature is 170 degrees F or higher for 15 seconds. Hold meat and sauce at 140 degrees F or higher. Place 3 oz meat on roll half.

 

Portion sauce using 2 oz ladle (1/4 cup) over meat. Top with remaining roll half.

 

Yields: 50 servings (2-1/2 oz each).