Pollock Po’ Boy Sammie

1. Place the frozen pollock on a parchment-lined baking sheet and bake at 425°F for 14-16 minutes (375°F for 9-11 minutes if using a convection oven). 
2. Proof and bake the dough according to package directions, then slice the roll and toast under a broiler or salamander. 
3. Spread ½ oz. of the Old Bay dressing on the bottom of the sub roll. 
4. Add the sliced tomatoes and pickles followed by the pollock sticks.
5. Spread an additional ½ oz. of Old Bay dressing to the top of the sub roll followed by the iceberg lettuce. 
6. Place the top of the sub roll on top of the bottom to complete the sandwich and serve.

For mini sub rolls (Do this in advance)

1. Place the dough for the desired number of rolls on a parchment-lined sheet pan, 20-25 pieces (4×5 or 5×5). Retard/Thawing at 35-38°F for 12-18 hours; or 60 minutes at room temperature. Remove from retarder and allow to stand at room temperature until the rolls double in size. 
2. Baking options: Rack oven: 375°F, 13-15 minutes. Deck oven: 400°F, 13-15 minutes with 10 seconds steam. Convection oven: 325°F, 13-15 minutes.

Meal Pattern Equivalents: 1½ oz. meat/meat alternate, 3 oz. grain, ¼ c. other vegetable, ⅛ c. red/orange vegetable