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Recipe Category: Sandwiches, Panini’s & Wraps
Hoagie, Big Chicago Beef
Hoagie, BLT
Hoagie, Catfish Po’ Boy
Hoagie, Fried Chicken Po’ Boy
Hoagie, Italian
Hoagie, Italian Sausage
Hoagie, Meatball
Hoagie, Oyster Po’ Boy
Hoagie, Pastrami
Hoagie, Philly Cajun Chicken Cheese Steak
Hoagie, Philly Cheese Steak
Hoagie, Philly Chicken Cheese Steak
Hoagie, Philly Pizza
Hoagie, Shrimp Po’ Boy
Panini, Bacon Ham Cheddar Melt
Panini, Hot Tuna
Panini, Pepper Jack Beef
Panini, Red Hot Chicken
Panini, Reuben
Panini, Smoked Turkey Reuben
Panini, Tuscan Grill
Panini, Tuscan Grill (Pizza Oven Toasted)
Pita, Chicken Fajita
Pita, Gyro
Pulled Pork, Batch
Sandwich, BBQ Brisket
Sandwich, BLT
Sandwich, Buffalo Chicken
Sandwich, Catfish
Sandwich, Cajun Catfish
Sandwich, Chicken BLT
Sandwich, Chicken Club
Sandwich, Chicken Cordon Bleu
Sandwich, Chicken Breast & Red Pepper Hummus
Sandwich, Chicken Parmesan
Sandwich, Chicken Salad
Sandwich, Classic Reuben
Sandwich, Fish
Sandwich, Five Alarm Chicken
Sandwich, Grilled Cheese
Sandwich, Grilled Chicken
Sandwich, Grilled Chicken Caesar
Sandwich, Grilled Ham & Cheese
Sandwich, Grilled Rotisserie Chicken Club
Sandwich, Java Club
Sandwich, Kid’s Meal Grilled Cheese
Sandwich, Monterey Roast Beef
Sandwich, Patty Melt
Sandwich, Pepper Jack Ranch Chicken
Sandwich, Pulled Pork
Sandwich, Red Hot Chicken
Sandwich, Roma Italian
Sandwich, Smoked Ham
Sandwich, Smoked Turkey
Sandwich, Smoked Turkey Classic
Sandwich, Spicy Chicken
Sandwich, Tuna Salad Classic
Sandwich, Tuna Steak
Smoked Turkey, Batch
Tuna Salad, Batch
Wrap, BBQ Chicken
Wrap, Buffalo Chicken
Wrap, Bulgogi Sirloin
Wrap, Chicken Salad
Wrap, Chipotle Chicken
Wrap, Club
Wrap, Fried Chicken
Wrap, Grilled Chicken
Wrap, Grilled Chicken Caesar
Wrap, Ham & Cheese
Wrap, Java Club
Wrap, Monterey Roast Beef
Wrap, Roma Italian Club
Wrap, Shawarma
Wrap, Smoked Turkey Classic
Wrap, Tomato Basil Mozzarella with Lemon Zest Mayo
Wrap, Tuna Salad
Wrap, Turkey & Cheese
Tomato Basil Mozzarella with Lemon Zest Mayo
Last Update: 10 Dec 2010
Makes: 1.0 recipe
Ingredients
Quantity
Bread Flatbread, Thin, (room temp)
Tomatoes, Sliced
Cheese, Mozzarella Fresh, (Buffalo)
Sliced
Basil, fresh, Chiffonade (thin strips)
Lemon Mayo- see recipe
1 each
6 slices
Italian Dressing
1 ounce
4 ounce
1/2 ounce
2 ounce
Procedure:
1.
2.
3.
4.
5.
6.
Slice the cheese using the slicer.
Assemble wrap in following order: tomatoes, cheese, basil, sauce and dressing.
Roll up burrito style.
Place in the Panini machine and toast until marked and cheese is melted.
Cut in half at 45º angle.
Place in #500 boat with deli paper and serve.
Hoagie, Philly Cheese Steak
Update: 25 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Bread, Hoagie Roll 8"
Whirl
Peppers, Green
Onions, Yellow
Beef, Philly Meat
Spice, Lawrys Seasoning Salt
Cheese, White Am 120ct
Water
Pickle, Spear
1.0000 each
1.0000 ounce
2.0000 ounce
2.0000 ounce
1.0000 each
2.0000 Shakes
2.0000 slice
1.0000 ounce
1.0000 each
Procedure:
1. Cut roll and place closed on warm area of griddle. Turn occasionally to warm roll.
2. Place half the oil on griddle. Place onions and peppers on oil and cook for 1 minute
prior to placing meat on griddle. (Turn
occasionally)
3. Place oil on griddle. Place Philly beef on other half of oil and add seasoning.
4. Cook beef until internal temperatures reach 165° F for 15 seconds. (pulling meat apart
and turn as meat is cooking)
5. After beef is cooked mix with onions and peppers. Shape mixture in rectangular shape
and size of roll.
6. Place cheese on top of meat mixture. Squirt water around edges to melt cheese.
7. Lift mixture and place in center on hinge of roll, being careful to keep cheese on top.
8. Place deli wrap in #500 paper boat.
9. Cut sandwich in half and place in boat.
10. Place pickle next to sandwich in boat and serve.
Sandwich, Five Alarm Chicken
Update: 8 Feb 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Bread, Hamburger Bun
Whirl
Chicken Breast, Breaded
Spice, Lawry’s Seasoning Salt
Bacon Sliced cooked
1.0000 each
1/2 ounce
1.0000 each
2.0000 Shakes
Jalapeno peppers, sliced
Chipotle Mayonnaise
Cheese, Pepper Jack
1.0
ounce
1.0 ounce
1.0 slice
Lettuce, Shredded
Tomatoes
Onions, Red sliced
Pickle, Spear
1/2 ounce
2.0000 slice
1/4 ounce
1.0000 each
2.0000 slice
Procedure:
1. Toast bun in toaster or face down on grill (when toaster is not available).
2. Squirt whirl on the griddle.
3. Deep Fry chicken breast in deep fryer at 350º F for 4 1/2 to 5 minutes until the internal
temperature reaches 165° F. for 15 seconds. Heat jalapenos on grill.
4. Place the deli wrap in a #500 paper boat.
5. Place the bun in the boat with both sides of the bun facing up.
6. On the top half of the bun, place the lettuce, tomato and onion.
7. On the bottom half of the bun, place the cooked chicken breast and top with jalapeno
peppers, cheese, then bacon in criss-cross..
8. Place a pickle spear in the boat and serve.
Sandwich, Grilled Rotissere Chicken Club
Update: 8 Feb 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Bread, Hamburger Bun
1.0000 each
Chicken, raw, 4.5 oz, Rostissere
Marinated
1.0000 each
Lettuce, Shredded
Tomatoes
Onions, Red sliced
Cheese, Swiss sliced
Mayonnaise
Pickle, Spear
Bacon, Cooked
1/2 ounce
2.0000 slice
1/4 ounce
1.0
ounce
1.0000 ounce
1.0
2.0
each
slice
Rotissere Chicken Marinate Batch
Rostissere Spice
Chicken Breast, 4.5 oz, Raw
Oil, Vegetable
1/3 cup
8 each
12 ounce
1. Mix spice with oil
2. Place chicken in marinade,
ensuring that chicken is
completely covered in marinade.
3. Cover and refrigerate until
needed.
Procedure:
1. Grill chicken on griddle or char broiler until internal temperature of 165º F is reached
for at least 15 seconds.
2. Melt cheese on chicken.
3. Toast roll.
4. Spread mayo on bottom half of roll. Place chicken on rmayo. Top with bacon, crisscrossed.
5. On top half of roll layer lettuce, tomato, and onion.
6. Serve open face with pickle spear in #500 boat with deli paper.
Hoagie, Philly Pizza
Update: 8 Feb 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Bread, Hoagie Roll 8"
Whirl
Peppers, Green
Onions, Yellow
Beef or Chicken, Philly Meat
Mushrooms, sliced
Spice, Lawrys Seasoning Salt
Cheese, Pizza 5 blend
Sauce, Pizza
Water
Pickle, Spear
1.0000 each
1.0000 ounce
1 1/2 ounce
1 1/2 ounce
1.0
each
1.0 ounce
3.0000 Shakes
2.0000 ounce
3.0000 ounce
1.0000 ounce
1.0000 each
Procedure:
1. Cut roll and place closed on warm area of griddle. Turn occasionally to warm roll.
2. Place half the oil on griddle. Place onions mushrooms, and peppers on oil and cook for
1 minute prior to placing meat on griddle. (Turn occasionally)
3. Place oil on griddle. Place Philly meat on other half of oil and add seasoning.
4. Cook beef or chicken Philly meat until internal temperatures reach 165° F for 15
seconds. (pulling meat apart and turn as meat is cooking)
5. After meat is cooked mix with onions, mushrooms, and peppers. Add pizza sauce and
mix. Shape mixture in rectangular shape and size of roll.
6. Place cheese on top of meat mixture. Squirt water around edges to melt cheese.
7. Lift mixture and place in center on hinge of roll, being careful to keep cheese on top.
8. Place deli wrap in #500 paper boat.
9. Cut sandwich in half and place in boat.
10. Place pickle next to sandwich in boat and serve.
Sandwich, Chicken Parmesan
Update: 8 Feb 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Bread, Hoagie Roll
1.0000 each
Chicken Tenders
Cheese, Pizza , 5-blend
Sauce, Pizza or Marinara
Pickle Spear
3.0000 each
1.0000 ounce
2.0000 ounce
1.0000 each
Procedure:
1. Place 4 chicken tenders in fryer basket and slowly place basket in hot oil, shaking basket
twice during the first minute off cooking.
2. Cook tenders for 4 minutes or until internal temperature reaches 165° F for 15 seconds.
3. Lift basket and let grease drain over fryer for 5 seconds. Place tenders onto heated dump
station and let drain for 30 seconds.
4. Place roll on pizza screen.
Place tenders on the bottom half of the roll.
5. Top the tenders with sauce.
6. palce cheese over the top of the tenders. Melt in pizza oven, regular oven or under
salamander.
7. Cut sandwich in half and serve with pickle in #500 boat with deli paper
Hoagie Sandwich, Chicago Beef
Portion Size: 1.0 recipe
Update: 25 Jan 2011
Ingredients
Quantity
Bread, Hoagie Roll 8"
Beef, Italian Thawed and pre-portioned
Giardiniera (Celery Topping)
Au Jus Gravy
Pickle, Spear
1.0000 each
4 ounce
2.0000 ounce
2.0000 ounce
1.0000 each
Procedure:
1. Thaw and portion the beef ahead of service.
2. Heat au jus to 165°F for 15 seconds and hold in a steam table at 150°F.
3. Warm beef by dipping in the au jus on the steam table for 10 seconds. Allow beef to
reach 165°F.
4. Place beef on roll allowing extra au jus to drip into roll. If ordered Chicago Style Wet,
use tongs to dip entire sandwich in the au jus.
5. Cut sandwich in half and serve in a #500 boat with deli paper with 1 ounce of
Giardiniera in a soufflé cup and a pickle spear.
Hoagie, BLT
Update: 25 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Roll, Hoagie 8”
Mayonnaise, heavy
1.0000 each
1.0000 ounce
Bacon Sliced cooked
3.0000 slice
Lettuce, Shredded
Tomatoes
1/2 ounce
2.0000 slice
Pickle, Spear
1.0000 each
Procedure:
1. Heat bacon on grill to 165° F. for 15 seconds.
2. Spread mayo on hoagie.
3. Place lettuce, tomato and bacon in hoagie.
4. Cut in half.
5. Place in #500 boat lined with deli paper and pickle spear.
Hoagie, Catfish Po’ Boy
Update: 25 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Catfish, Fried
Roll, Hoagie
Sauce, Cajun Tartar
Lettuce, Shredded
Tomato, Sliced
1.0000 each
1.0000 each
2.0000 ounce
1/2 ounce
2.0000 each
Pickle Slices
8.0000 each
Procedure:
For Cajun Tartar Sauce1 quart Tartar Sauce
1/2 cup Cajun Seasoning
1. Mix together well.
2. Label and store in refrigerator until needed.
For Sandwich1. Deep fry catfish in a 350º F fryer until internal temperature of 165º is
reached for at least 15 seconds.
2. Remove the catfish from the fryer and drain.
3. Cut hoagie in two pieces at hinge. Spread Sauce on both top and
bottom of hoagie.
4. On the bottom of hoagie place the lettuce, tomato and pickles.
5. Place catfish on top of the lettuce, tomato and pickles.
6. Close sandwich, cut in half and serve in #500 with deli paper.
Hoagie, Chicken Parmesan
Update: 25 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Chicken Tenders
Roll, Hoagie
Cheese, pizza, blend
Sauce, Pizza or Marinara
3.0000 each
1.0000 each
1.000 ounce
2.000 ounce
Pickle Spear
1.0000 each
Procedure:
1. Place 3 chicken tenders in fryer basket and slowly place basket in
hot oil, shaking basket twice during the first minute off cooking.
2. Cook tenders for 4 minutes or until internal temperature reaches
165° F for 15 seconds.
3. Lift basket and let grease drain over fryer for 5 seconds. Place
tenders onto heated dump station and let drain for 30 seconds.
4. Place hoagie on pizza screen or pan.
5. Place the tenders on the bottom half of the hoagie.
4. Top the tenders with sauce.
5. Place the cheese over the top of the tenders. Melt in salamander
or pizza oven or oven.
6. Cut in half and serve with pickle in #500 boat with deli paper.
Hoagie, Fried Chicken Po’ Boy
Update: 25 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Chicken Tenders
Roll, Hoagie
Mayonnaise
Lettuce, Shredded
Tomato, Sliced
4.0000 each
1.0000 each
2.000 ounce
1/2 ounce
2.0000 each
Red Onion, Sliced Rings
Pickle Spear
1/4 ounce
1.0000 each
Procedure:
1. Place 4 chicken tenders in fryer basket and slowly place basket in
hot oil, shaking basket twice during the first minute off cooking.
2. Cook tenders for 4 minutes or until internal temperature reaches
165° F for 15 seconds.
3. Lift basket and let grease drain over fryer for 5 seconds. Place
tenders onto heated dump station and let drain for 30 seconds.
4. Spread Mayo on both the top and bottom of the roll.
5. On the bottom of roll place the lettuce, tomato and red onions.
6. Place tenders on top of the lettuce, tomato and onions.
7. Close sandwich, cut in half and serve in #500 boat with deli paper
and pickle..
Hoagie, Italian
Update: 25 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Roll, Hoagie 8”
1.0000 each
Ham, sliced
2.0000 ounce
Turkey, sliced
Italian Dressing
Cheese, American
2.0000 ounce
1.0000 ounce
2.0000 slice
Onions, Red
Tomatoes
1/4 ounce
Pickle Spear
1.0000 each
2.0000 slice
Procedure:
1. Place meat in hoagie, add cheese
3. Over cheese, place lettuce, tomato and onion, squirt with Italian dressing
4. Cut hoagie in half and place in #500 boat with deli paper and pickle
Hoagie, Italian Sausage
Update: 25 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Bread, Hoagie Roll 8"
Whirl
Peppers, Green, Julienne
Onions, Yellow, Julienne
Sausage, Italian, precooked 6in.
(4 oz.)
1.0000 each
1.0000 ounce
1 1/2 ounce
1 1/2 ounce
Cheese, Provolone, sliced
Sauce, Pizza
2.0000 slice
3.0000 ounce
Pickle Spear
1.0000 each
1.0000 each
Procedure:
1. Put whirl on griddle and cook onions and peppers.
2. Slice hoagie halfway through and spread 1/2 pizza sauce on interior of bread, both
sides.
3. Grill sausage approximately 2-3 minutes, to heat sausage until internal
temperature reaches 165º F for 15 seconds.
4. Place sausage in center of hoagie
5. Top with remaining pizza sauce and then peppers and onions.
6. Place cheese on top and cook in pizza oven or oven until hot and cheese is
bubbly
7. Remove from oven and cut in half, serve with pickle spear.
8. Serve on a plate with pickle..
NOTE: Sausage is a whole cooked 4 ounce link or 4 ounce portion cut from rope.
Hoagie, Meatball
Update: 25 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Bread, Hoagie Roll 8"
Meatballs, 2 oz.
Cheese, Pizza 5-Blend
Marinara Sauce or Pizza Sauce
Pickle Spear
1.0000 each
3.0000 each
2.0000 ounce
2.0000 ounce
1.0000 each
Procedure:
1. Heat meatballs and sauce to 165° F for 15 seconds.
2. Open hoagie and place on pizza screen or pan.
3. Cut 3 meatballs in half and stagger in hoagie. Top with sauce.
4. Place cheese on top of meatballs and place in pizza oven or oven to melt cheese.
6. Serve in #500 boat with deli paper and pickle.
Hoagie, Oyster Po’ Boy
Update: 25 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Oysters, Fried
Roll, Hoagie
Sauce, Cajun Tartar
Lettuce, Shredded
Tomato, Sliced
8.0000 each
1.0000 each
2.0000 ounce
1/2 ounce
2.0000 each
Pickle Slices
8.0000 each
Procedure:
For Cajun Tartar Sauce1 quart Tartar Sauce
1/2 cup Cajun Seasoning
1. Mix together well.
2. Label and store in refrigerator until needed.
For Sandwich1. Deep oysters in a 350º F fryer until internal temperature of 165º is
reached for at least 15 seconds.
2. Remove the oysters from the fryer and drain.
3. Spread Sauce on both sides of the roll.
4. In the bottom of roll place the lettuce, tomato and pickles.
5. Place Oysters on top of the lettuce, tomato and pickles.
6. Close sandwich, cut in half and serve in #500 boat with deli paper.
Hoagie, Pastrami
Update: 25 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Roll, Hoagie 8”
Whirl
1.0000 each
1.0000 ounce
Pastrami, thin sliced
4.0000 ounce
Mustard
Cheese, White American
1.0000 ounce
2.0000 slice
Onions, Red
Tomatoes
1/4 ounce
Pickle Spear
1.0000 each
2.0000 slice
Procedure:
1. Heat pastrami on oiled grill to 165° F for 15 seconds.
2. Place cheese on top of pastrami.
3. Cut open the hoagie roll. Spread mustard on both sides of roll.
4. Place the pastrami with cheese down the center of the open roll.
5. Place the lettuce, tomato, and onion on top of the pastrami.
6. Cut in half.
7. Place in a #500 paper boat with deli wrap and pickle spear and serve.
Hoagie, Philly Cajun Chicken Cheese Steak
Update: 25 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Pepper, Green
Cajun Seasoning
Onions, Yellow
1 1/2 ounce
3.000 shakes
1 1/2 ounce
Mushrooms, Sliced
Whirl
1.0
1.0
Pickle Spear
Roll, Hoagie 8"
Chicken Philly Meat
Cheese Shredded Cheddar
Sauce, Hot
Cheese, Pizza 5-blend
1.0000 each
1.0000 each
1.0000 each
1.0000 ounce
1.0000 ounce
1.0000 ounce
ounce
ounce
Procedure:
1. Cut roll and place closed on warm area of griddle. Turn occasionally to warm
roll.
2. Place half the oil on griddle. Place onions, peppers and mushrooms on oil and
cook for 1 minute prior to placing meat on griddle (Turn occasionally)
3. Place oil on griddle. Place chicken on other half of oil and add seasoning.
4. Cook chicken until internal temperatures reach 165° F for 15 seconds. (pulling
meat apart and turn as meat is cooking)
5. After meat is cooked, mix with hot sauce, mushrooms, onions and peppers.
Shape mixture in rectangular shape and size of roll.
6. Place cheese on top of meat mixture. Squirt water around edges to melt
cheese.
7. Lift mixture and place in center on hinge of roll, being careful to keep cheese on
top.
8. Place deli wrap in #500 boat.
9. Cut sandwich in half and place in boat.
10. Place pickle next to sandwich in boat and serve.
Hoagie, Philly Cheese Steak
Update: 25 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Bread, Hoagie Roll 8"
Whirl
Peppers, Green
Onions, Yellow
Beef, Philly Meat
Spice, Lawrys Seasoning Salt
Cheese, White Am 120ct
Water
Pickle, Spear
1.0000 each
1.0000 ounce
2.0000 ounce
2.0000 ounce
1.0000 each
2.0000 Shakes
2.0000 slice
1.0000 ounce
1.0000 each
Procedure:
1. Cut roll and place closed on warm area of griddle. Turn occasionally to warm roll.
2. Place half the oil on griddle. Place onions and peppers on oil and cook for 1 minute
prior to placing meat on griddle. (Turn
occasionally)
3. Place oil on griddle. Place Philly beef on other half of oil and add seasoning.
4. Cook beef until internal temperatures reach 165° F for 15 seconds. (pulling meat apart
and turn as meat is cooking)
5. After beef is cooked mix with onions and peppers. Shape mixture in rectangular shape
and size of roll.
6. Place cheese on top of meat mixture. Squirt water around edges to melt cheese.
7. Lift mixture and place in center on hinge of roll, being careful to keep cheese on top.
8. Place deli wrap in #500 paper boat.
9. Cut sandwich in half and place in boat.
10. Place pickle next to sandwich in boat and serve.
Hoagie, Philly Chicken Cheese Steak
Update: 25 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Pepper, Green
Onions, Yellow
Whirl
2.0000 ounce
2.0000 ounce
1.0000 ounce
Pickle Spear
Roll, Hoagie 8"
1.0000 each
Chicken, Philly Meat
Cheese, White American 120cnt
Spice, Lawry’s Seasoning Salt
Water
Pickle Spear
1.0000 each
2.0000 slice
2.0000 shake
1.0000 ounce
1.0000 each
1.0000 each
Procedure:
1. Cut roll and place closed on warm area of griddle. Turn occasionally to warm roll.
2. Place half the oil on griddle. Place onions and peppers on oil and cook for 1 minute
prior to placing meat on griddle (Turn occasionally)
3. Place oil on griddle. Place chicken on other half of oil and add seasoning.
4. Cook chicken until internal temperatures reach 165° F for 15 seconds. (pulling meat
apart and turn as meat is cooking)
5. After meat is cooked, mix with onions and peppers. Shape mixture in rectangular
shape and size of roll.
6. Place cheese on top of meat mixture. Squirt water around edges to melt cheese.
7. Lift mixture and place in center on hinge of roll, being careful to keep cheese on top.
8. Place deli wrap in #500 boat.
9. Cut sandwich in half and place in boat.
10. Place pickle next to sandwich in boat and serve.
Hoagie, Shrimp Po’ Boy
Update: 25 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Shrimp, Fried
Roll, Hoagie
Sauce, Cajun Tartar
Lettuce, Shredded
Tomato, Sliced
8.0000 each
1.0000 each
2.0000 ounce
1/2 ounce
2.0000 each
Pickle Slices
8.0000 each
Procedure:
For Cajun Tartar Sauce1 quart Tartar Sauce
1/2 cup Cajun Seasoning
1. Mix together well.
2. Label and store in refrigerator until needed.
For Sandwich1. Deep fry shrimp in a 350º F fryer until internal temperature of 165º is
reached for at least 15 seconds.
2. Remove the shrimp from the fryer and drain.
3. Spread Sauce on both sides of the roll.
4. In the bottom of roll place the lettuce, tomato and pickles.
5. Place shrimp on top of the lettuce, tomato and pickles.
6. Close sandwich, cut in half and serve in a #500 boat with deli paper.
Panini, Bacon Ham Cheddar Melt
Last Update: 26 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Bread, Ciabatta
Dressing, Honey Mustard
Tomato Fresh, 5x6, slice
Ham, slice
Bacon Fast N Easy, slice
1.0000 each
1/2 ounce
2.0000 slice
4.0000 ounce
2.0000 slice
Cheese, Cheddar, slice
2.0000 slice
Procedure:
1.
Assemble sandwich in following order: bread, dressing, cheese, tomato, ham, bacon,
cheese and bread.
2. Place sandwich in Panini machine and toast until bread is marked and the cheese is
melted.
3. Cut sandwich in half, put into #500 boat with deli paper and serve.
Panini, Hot Tuna
Update: 26 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Bread, Focaccia
Cheese, Smoked Gouda
Tuna Salad Batch
Tomatoes
1.0000 each
2.000 ounce
4.000 ounce
2.0000 slice
Procedure:
1. Place bottom slice of focaccia open faced on the work area.
2. In exact order stack the following; one slice of cheese, tuna, tomato then the
second slice of cheese.
3. Place in the Panini machine for 3 minutes to toast.
4. Cut in half and serve in a 7 x 7 container.
Panini, Pepper Jack Beef
Last Update: 26 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Bread, Ciabatta
Beef, Roasted, slice
Pepper, Chili Green, strips
Tomato, Fresh, 5x6, slice
Cheese, Pepper Jack, slice
1.0000
4.0000
1.0000
2.0000
2.0000
each
ounce
ounce
slices
slice
Procedure:
1. Assemble sandwich in following order: bread, cheese, beef, chili green, tomato, cheese and
bread.
2. Place sandwich in Panini machine and toast until bread is marked and the cheese is
melted.
3. Cut sandwich in half, put into #500 boats with deli paper and serve.
Panini, Red Hot Chicken
Update: 26 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Bread, Focaccia
Sauce, Chipotle
Cheese, Cheddar Sliced
Tomatoes
Chicken Breast Brown
Pepper, Sweet Red
1.0000 each
1/2 ounce
2.0000 slice
2.0000 slice
4.000 ounce
1/2 ounce
Procedure:
1. Place bottom slice of focaccia open faced on the work area.
2. Microwave the chicken for 1 minute.
3. In exact order stack the following; one slice of cheese, tomato, chicken, red
peppers and then the second slice of cheese, and sauce.
4. Close the sandwich.
5. Place in the Panini machine for 3 minutes to toast.
6. Serve in specified container.
Panini, Rueben
Update: 26 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Bread, Focaccia
Cheese, Swiss
Corned Beef, sliced thin
Sauerkraut, drained well
Dressing, 1000 Island
1.0000 each
2.0000 slice
4.000 ounce
2.000 ounce
1.000 ounce
Procedure:
1. Place bottom slice of focaccia open faced on the work area.
2. Heat corned beef and sauerkraut in microwave for 1 minute until
internal temperature reaches165º F for 15 seconds.
3. In exact order stack the following: bread, 1/2 the sauce, cheese,
sauerkraut, meat, cheese, sauce on bread.
5. Close the sandwich.
6. Place in Panini grill and toast until bread is toasted and cheese is
melted.
7. Cut in half and place in specified container and serve.
NOTE: Rueben Panini should only be made to order and not in advance
Panini, Smoked Turkey Rueben
Update: 26 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Bread, Focaccia
Cheese, Swiss
Turkey, Smoked
Sauerkraut
Dressing, 1000 Island
1.0000 each
2.0000 slice
4.0000 ounce
2.0000 ounce
1.000 ounce
Procedure:
1. Place bottom slice of focaccia open faced on the work area.
2. Microwave the turkey and sauerkraut for 1 minute
3. In exact order stack the following; bread, 1/2 the sauce, one slice of cheese,
turkey and sauerkraut then the second slice of cheese and sauce on bread.
4. Close the sandwich.
5. Place in the Panini machine for 3 minutes to toast.
6. Serve in specified container.
NOTE: Rueben should only be made to order, not in advance.
Panini, Tuscan Grill (Pizza Oven Toasted)
Update: 26 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Bread, Focaccia
Cheese, Provolone Sliced
Turkey, Smoked
Ham, Black Forest Prem Deli Fresh
Tomatoes
Pepper, Banana
Pepper, Sweet Red
Onions, Red
Dressing, Italian
Salami
1.0000 each
2.0000 slice
2.0000 ounce
2.0000 ounce
2.0000 slice
1/2 ounce
1/2 ounce
1/4 ounce
1/2 ounce
5.0000 slice
Pepperoni
8.0000 slice
Procedure:
1. Place bottom slice of focaccia open faced on the work area.
2. Microwave the turkey, ham, salami and pepperoni for 45 seconds.
3. Place meat on bottom half of bread and top with cheese.
4. Place both top and bottom halves on conveyor. Run through oven.
5. Add roasted red peppers, banana peppers, onions, and tomato on top of cheese.
6. Close the sandwich.
7. Cut in half and place in black sandwich container and serve.
Panini, Tuscan Grill Panini
Update: 26 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Bread, Focaccia
Cheese, Provolone Sliced
Turkey, Smoked
Ham, Black Forest Prem Deli Fresh
Tomatoes
Pepper, Banana
Pepper, Sweet Red
Onions, Red
Dressing, Italian
Salami
Pepperoni
1.0000 each
2.0000 slice
2.0000 ounce
2.0000 ounce
2.0000 slice
1/2 ounce
1/2 ounce
1/4 ounce
1/2 ounce
5.0000 slice
8.0000 slice
Procedure:
1. Place bottom slice of focaccia open faced on the work area.
2. Microwave the meats for 1 minute.
3. In exact order stack the following; one slice of cheese, ham, turkey, salami,
pepperoni, red peppers, banana peppers, onions, tomato, slice of cheese, dressing
on top slice of focaccia and close.
4. Serve in specified container.
Patty Melt
Update: 26 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Beef, Hamburger 1/4 pound
Mayonnaise (for grilling)
2 slice Bread, Rye
Onions, Yellow, Sliced, Grilled
Cheese, American, White
Pickle Spear
1.0000 each
1.0000 ounce
2.0000 each
1.0000 ounce
1.0000 ounce
1.0000 each
Procedure:
1. Cook burger until internal temperature of 155º F is reached for at least 15 seconds.
2. Spread mayonnaise on one side of each piece of rye bread. Place on flat top grill,
mayo side down.
3. Top burger with cheese and grilled onions.
4. Place burger on one piece of the bread.
5. Close sandwich and grill until both sides are golden brown.
6. Cut in half. Serve in a #500 boat with deli paper and pickle spear.
Chicken Fajita Pita
Update: 26 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Butter, Whirl
Chicken Breast
Fajita Seasoning
1.000 ounce
1.000 each
4.00 shakes
Onions, Yellow
Julienne
Pepper, Green Julienne
Lettuce, Shredded
Tomatoes, diced
Cheese Shredded
Cheddar
Pita, 7 in.
1/2 ounce
1/2 ounce
3.000 ounce
2.000 ounce
1/2 ounce
1.000 each
Pepper, Jalapeno,
Sliced
1/2 ounce
Picante Sauce,
Sour Cream
Pickle Spear
1/2 ounce
1/2 ounce
1.0000 each
Procedure:
1. Grill chicken on 1/2 ounce whirl until internal
temperature of 165º F is reached for at least 15
seconds. Season with 2 shakes of fajita seasoning.
Remove from grill and cut into slices on a bias (this
can be done in advance).
2. Grill peppers, onions and jalapenos on 1/2 ounce
of whirl. Add sliced chicken strips. Season with 2
shakes of fajita seasoning.
3. Warm pita bread on griddle or in microwave.
Spread sour cream on pita.
4. Place chicken, veggies and cheese in center of
pita. Top with shredded lettuce, diced tomatoes and
picante sauce.
5. Fold pita and secure with a toothpick.
6. Serve in #500 boat with deli paper and pickle.
Pita, Gyro
Update: 26 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Bread, Pita 7”
Gyro Meat
1.0000 each
3.0000 ounce
Tzatziki Sauce
Lettuce, Shredded
Tomatoes, diced
Onions, Red sliced thin
Pickle Spear
1/2 ounce
3/4 ounce
1.0000 ounce
1/4 ounce
1.0000 each
Procedure:
1. Cook meat on hot griddle until internal temperature of 165º F is reached for at least 15
seconds.
2. Warm pita bread on griddle or in microwave.
3. Place meat in center of pita. Top with tzatziki sauce, shredded lettuce,
diced tomato, sliced red onion.
4. Fold pita in half, wrap in deli paper and fold down one side of deli paper to expose part
of gyro.
5. Put in # 500 boat with deli paper and serve.
Pulled Pork, Batch
Update: 26 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Pork Butts
Rib Rub
Hickory Wood
40.000 pounds
1.0000 pound
12.0000 ounce
Procedure:
1. Rub pork thoroughly with rib rub.
2. Cook at 225º F for approximately 13.5 hours using 12 oz hickory wood.
3. Hold for 1 hour at 145º F.
4. Remove pork, allow to cool, trim fat off, pull in pieces, bag in freezer bags (2 lbs
each), and refrigerate or freeze until needed.
NOTE: save liquid and use for heating and holding pork in steam table.
Sandwich, BBQ Brisket
Update: 26 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
BBQ Sauce
Roll, Kaiser 5"
Beef Brisket
Tomatoes
Lettuce Green Leaf
Pickle Spear
2.0000 ounce
1.0000 each
6.0000 ounce
2.0000 slice
2.0000 each
1.0000 each
Procedure:
1.
2.
3.
4.
Place bun on grill and toast.
Cut brisket into thin slices and heat on griddle to 165º F for 15 seconds.
Remove bun from grill and place on plate.
On the bottom half of the bun, place the sliced brisket and drizzle BBQ sauce on
top.
5. On the bottom half of the bun, place the lettuce and tomato.
6. Serve with pickle.
Sandwich, BLT
Update: 26 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Bread Choice, slice
Mayonnaise, heavy
2.0000 each
1/2 ounce
Bacon Sliced cooked
3.0000 slice
Lettuce, Shredded
Tomatoes
1.0000 ounce
2.0000 slice
Pickle, Spear
1.0000 each
Procedure:
1. Toast bread.
2. Heat bacon on grill to 165° F. for 15 seconds.
3. Spread mayo on one side of each piece of bread.
4. On mayo side of one piece of bread, place lettuce, tomato and bacon.
5. Top with remaining piece of bread with mayo side on bacon. Cut in half corner to corner.
6. Put deli paper in #300 boat and then sandwich and pickle.
Sandwich, Buffalo Chicken
Update: 26 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Chicken Tenders
Bread, Hamburger Bun
Cheese American Sliced
Wing Sauce
Dressing, Bleu Cheese
Lettuce, Shredded
Tomatoes
Pickle Spear
Onions, Red, Sliced
3.0000 each
1.0000 each
1.0000 each
2.0000 ounce
1.0000 ounce
1/2 ounce
2.0000 each
1.0000 each
1/4 ounce
Procedure:
1. Place hamburger bun in toaster.
2. Place 3 chicken tenders in fryer basket and slowly place basket in hot oil, shaking
basket twice during the first minute off cooking.
3. Cook tenders for 5 minutes or until internal temperature reaches 165° F for 15 seconds.
4. Lift basket and let grease drain over fryer for 5 seconds. Place tenders onto heated
dump station and let drain for 30 seconds.
5. Place deli wrap in a #500 paper boat.
6. Place the bun in the boat with both sides of the bun facing up.
7. On the top half of the bun, spread the bleu cheese dressing. Add the shredded lettuce,
tomato slices and onion.
8. On the bottom half of the bun, place the chicken tenders and squirt hot sauce on
tenders.
9. Place a slice of cheese on top tenders.
10. Place a pickle spear in the boat and serve.
Sandwich, Cajun Catfish
Update: 26 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Catfish, Filet, 4 oz. Fried
Roll, Kaiser
Sauce, Cajun Tartar
Lettuce, Shredded
Tomato, Sliced
1.0000 each
1.0000 each
2.0000 ounce
1/2 ounce
2.0000 each
Pickle Slices
8.0000 each
Procedure:
For Cajun Tartar Sauce1 quart Tartar Sauce
1/2 cup Cajun Seasoning
1. Mix together well.
2. Label and store in refrigerator until needed.
For Sandwich1. Toast Roll.
2. Deep fry catfish in a 350º F fryer until internal temperature of 165º F is
reached for at least 15 seconds.
3. Remove the catfish from the fryer and drain.
4. Spread Sauce on both the top and bottom of the roll.
5. On the bottom of roll place the lettuce, tomato and pickles.
6. Place catfish on top of the lettuce, tomato and pickles.
7. Close sandwich, and serve in #500 boat with deli paper
Sandwich, Chicken BLT
Update: 26 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Bread, Hamburger Bun
Whirl
Chicken Breast, 4 oz.
Spice, Lawry’s Seasoning Salt
Bacon Sliced cooked
1.0000 each
1/2 ounce
1.0000 each
2.0000 Shakes
Dressing, Ranch
1/2 ounce
Lettuce, Shredded
Tomatoes
Onions, Red sliced
Pickle, Spear
1/2 ounce
2.0000 slice
1/4 ounce
1.0000 each
2.0000 slice
Procedure:
1. Toast bun in toaster or face down on grill (when toaster is not available).
2. Squirt whirl on the griddle.
3. Season the chicken and grill until the internal temperature reaches 165° F. for 15
seconds. Heat bacon on grill.
4. Place the deli wrap in a #500 paper boat.
5. Place the bun in the boat with both sides of the bun facing up.
6. On the top half of the bun, spread on ranch then place the lettuce, tomato and onion.
7. On the bottom half of the bun, place the cooked chicken breast and bacon criss-crossed.
8. Place a pickle spear in the boat and serve.
Sandwich, Chicken Club
Update: 26 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Bread, Hamburger Bun
Whirl
Chicken Breast, 4 oz.
Spice, Lawry’s Seasoning Salt
Bacon Sliced cooked
1.0000 each
1/2 ounce
1.0000 each
2.0000 Shakes
Mayonnaise, Heavy
1.0000 ounce
Lettuce, Shredded
Tomatoes
Onions, Red sliced
Pickle, Spear
Cheese, White American
1/2 ounce
2.0000 slice
1/4 ounce
1.0000 each
2.0000 slice
2.0000 slice
1. Toast bun in toaster or face down on grill (when toaster is not available).
2. Squirt whirl on the griddle.
3. Season the chicken and grill until the internal temperature reaches 165° F. for 15
seconds.
4. Place the deli wrap in a #500 paper boat.
5. Place the bun in the boat with both sides of the bun facing up.
6. On the top half of the bun, spread on mayo then place the lettuce, tomato and onion.
7. Melt cheese on chicken.
8. On the bottom half of the bun, place the cooked chicken breast and bacon crisscrossed.
9. Place a pickle spear in the boat and serve.
Sandwich, Chicken Cordon Bleu
Update: 26 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Bread, Hamburger Bun
Whirl
Chicken Breast, 4 oz.
Spice, Lawry’s Seasoning Salt
Ham, sliced thin
1.0000 each
1/2 ounce
1.0000 each
2.0000 Shakes
Horseradish Mustard
1/2 ounce
Lettuce, Shredded
Tomatoes
Onions, Red sliced
Pickle, Spear
Swiss Cheese
1/2 ounce
2.0000 slice
1/4 ounce
1.0000 each
2.0000 slice
2.0000 ounce
1. Toast bun in toaster or face down on grill (when toaster is not available).
2. Squirt whirl on the griddle.
3. Season the chicken and grill until the internal temperature reaches 165° F. for 15
seconds.
4. Place the deli wrap in a #500 paper boat.
5. Top chicken breast with Swiss cheese. Melt Cheese.
6. Heat ham on grill.
7. Place chicken on bottom half of roll. Top with grilled ham.
8. Spread horseradish mustard on top half of roll. Layer lettuce, tomato and onion on
the mustard.
9. Serve open faced with a pickle in boat.
Sandwich, Chicken Salad
Update: 26 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Bread Choice, slice
Chicken Salad
Lettuce, Shredded
Tomatoes
Pickle, Spear
2.0000 each
4.0000 ounce
1.0000 ounce
2.0000 slice
1.0000 each
Procedure:
1. On one slice of bread of put chicken salad and spread evenly to cover all of the
bread.
2. Top chicken salad with tomato and lettuce.
3. Cut sandwich in 1/2 corner to corner.
4. Put deli paper in #300 boat.
5. Arrange sandwich in boat with serve with pickle spear.
Sandwich, Classic Rueben
Update: 26 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Bread, Rye
Cheese, Swiss
Corned Beef, sliced thin
Sauerkraut, drained well
Dressing, 1000 Island
1.0000 each
2.0000 slice
4.0000ounce
2.0000ounce
1/2 ounce
1.0000 each
Pickle Spear
Whirl
1.0 ounce
Procedure:
1. Place bottom slice of bread open faced on the work area.
2. Heat corned beef and sauerkraut to 165º F for 15 second on grill.
3. Remove the meat and kraut from grill. Place meat and kraut on bottom half
of bread and top with cheese.
4. Squirt the sauce on top half of bread. .
5. Cook on grill until bread is toasted and center hot.
5. Close the sandwich.
6. Cut in half and place in #500 boat with deli paper and serve with pickle.
NOTE: Rueben should only be made to order and not in advance.
Sandwich, Fish
Update: 26 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Fish Cod
Hamburger Bun
Lettuce, Chopped
Tomatoes
Pickle, Spear
Sauce, Tartar P/C
1.000 each
1.000 each
1/2 ounce
2.0000 slice
1.000 each
1.0000 pkg
Procedure:
For Sandwich1. Toast bun in toaster or face down on grill (when toaster is not available).
2. Deep fry fish for 3 min 30 sec, until fully cooked and temperature reaches 165° F. for 15 seconds.
3. Place bun in a #500 boat with deli wrap with bun facing up.
4. On top half of bun, place lettuce and tomato.
5. On bottom half of bun place cooked fish.
6. Place pickle in boat and serve with tartar sauce.
Sandwich, Grilled Cheese
Update: 26 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Whirl
Bread
Cheese, White Am 120ct
Pickle Spear
1.0000 ounce
2.0000 slice
3.0000 slice
1.000 each
Procedure:
1. Spread whirl on the flat top griddle.
2. Place bread on oiled griddle.
3. Place cheese on each slice of bread.
4. After cheese has melted, close sandwich. Remove from griddle, cut in half corner to
corner.
5. Serve in a #300 boat with deli paper and pickle spear.
Sandwich, Grilled Chicken Caesar
Update: 26 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Bread, Focaccia
Chicken Breast, Grilled 4.0 oz
Cheese, Parmesan Shredded
Dressing, Caesar
Tomatoes
Lettuce, Romaine
Spice, Lawry’s Seasoning Salt
1.0000 each
1.0000 each
1/2 ounce
1.0000 ounce
2.0000 slice
2.0000 Leaf
2.0000 shake
Procedure:
1. Season the chicken and grill until the internal temperature reaches 165° F. for 15
seconds.
2. Assemble sandwich in the following order: bottom slice of bread, 1 leaf lettuce,
1/2 of cheese, chicken, 1/2 dressing, tomatoes, and on top of bread. lettuce, 1/2
cheese, and 1/2 dressing.
3. Cut sandwich in half and place into specified container.
Sandwich, Grilled Chicken
Update: 26 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Bread, Hamburger Bun
Whirl
Chicken Breast, 4 oz.
Spice, Lawry’s Seasoning Salt
Lettuce, Shredded
Tomatoes
Onions, Red sliced
Pickle, Spear
1.0000 each
1/2 ounce
1.0000 each
2.0000 Shakes
1/2 ounce
2.0000 slice
1/4 ounce
1.0000 each
Procedure:
1. Toast bun in toaster or face down on grill (when toaster is not available).
2. Squirt whirl on the griddle.
3. Season the chicken and grill until the internal temperature reaches 165° F. for 15 seconds.
4. Place deli wrap in a #500 paper boat.
5. Place the bun in the boat with both sides of the bun facing up.
6. On the top half of the bun, place the lettuce, tomato and onion.
7. On the bottom half of the bun, place the cooked chicken breast.
8. Place a pickle spear in the boat and serve.
Sandwich, Grilled Ham and Cheese
Update: 22 Jul 2010
Portion Size: 1.0 recipe
Ingredients
Quantity
Ham, Sliced
Whirl
Bread
Cheese, White Am 120ct
Pickle Spear
4.0000 ounce
1.0000 ounce
2.0000 slice
3.0000 slice
1.000 each
Procedure:
1. Spread whirl on the flat top griddle.
2. Place bread on oiled griddle.
3. Place cheese on each slice of bread.
4. Grill ham on griddle to 165° F for 15 seconds and place on top of cheese.
5. After cheese has melted, close sandwich. Remove from griddle, cut in half corner to corner.
6. Serve in a #500 boat with deli paper and a pickle.
Sandwich, Java Club
Update: 26 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Bread, Focaccia
Ham, Black Forest Prem. Deli fresh
Turkey, Smoked
Bacon Fast n easy
Cheese, Cheddar Sliced
Lettuce, Green Leaf
Tomatoes
Sauce, Creamy Pesto
1.0000 each
2.0000 ounce
2.0000 ounce
1.0000 each
2.0000 slice
2.0000 leaf
2.0000 slice
1/2 ounce
Procedure:
1. Assemble the sandwich in the following order: bread, 1 green leaf lettuce, 1 slice of cheese,
ham, turkey, bacon, tomato, cheese, 1 slice of green
leaf lettuce, sauce on top slice of the bread. Place sauce side down on sandwich.
2. Cut sandwich in half and put into specified container.
Sandwich, Kid's Meal Grilled Cheese
Update: 26 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Whirl
Bread, Sub
Cheese, American
Fries, (cooked weight)
Soda,
1.0000 ounce
2.0000 slice
3.0000 slice
3.0000 ounce
12.0000 ounce
Procedure:
1. Spread whirl on the flat top griddle.
2. Place bread on oiled griddle.
3. Place cheese on each slice of bread.
4. After cheese has melted, close sandwich. Remove from griddle, cut in half corner to corner.
5. Serve in a #300 boat with deli paper. Add fries and serve with soda.
Sandwich, Monterey Roast Beef
Update: 26 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Bread, Focaccia
Sauce, Horseradish
Chiles, Green
Beef, Roast deli
Cheese, Swiss
Lettuce, Green Leaf
Onions, Red
Tomato
1.0000 each
1/2 ounce
1.0000 ounce
4.0000 ounce
2.0000 slice
2.0000 leaf
1/4 ounce
2.0000 slice
Procedure:
1. Assemble sandwich in the following order: bread, lettuce, tomato, beef, onion chiles, and
cheese and sauce on top of bread.
2. Cut sandwich in half, place into container.
Sandwich, Pepper Jack Ranch Chicken
Update: 26 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Bread, Hamburger Bun
Chicken Breast, Breaded
Bacon Fast n Easy
Dressing, Ranch
Cheese, Pepperjack
Lettuce, Shredded
Tomatoes
Pickle, Spear
1.0000 each
1.0000 each
2.0000 slice
2.0000 ounce
1.0000 slice
1/2 ounce
2.0000 slice
1.0000 each
Procedure:
1. Place the hamburger bun in the toaster and toast until golden brown.
2. Deep fry chicken breast at 350° F for 4 1/2 - 5 minutes until internal temperature
reaches 165° F. for at least 15 seconds.
3. Heat bacon on flat top griddle until crisp and internal temperature of 165° F is
reached for at least 15 seconds.
4. Place toasted bun in a paper lined #500 boat with both sides of the bun facing
up.
5. Spread Ranch dressing on top and bottom buns. On the top bun place lettuce
and tomato.
6. Place chicken on top of dressing on bottom bun and top chicken with cheese,
then hot bacon.
7. Place a pickle spear in the boat and serve.
Sandwich, Pulled Pork
Update: 26 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
BBQ Sauce
Roll, Kaiser 5"
Pork Butt Batch
Tomatoes
Lettuce Green Leaf
Pickle Spear
2.0000 ounce
1.0000 each
4.0000 ounce
2.0000 slice
2.0000 each
1.0000 each
Procedure:
1.
2.
3.
4.
Place bun on grill and toast.
Put pork on griddle and heat on griddle to 165º F for 15 seconds.
Remove bun from grill and place on plate.
On the bottom half of the bun, place the pulled pork and drizzle with BBQ sauce
on top.
5. On the bottom half of the bun, place the lettuce and tomato.
6. Serve with pickle.
Sandwich, Red Hot Chicken
Update: 26 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Bread, Focaccia
Sauce, Chipotle
Cheese, Cheddar Sliced
Tomatoes
Chicken Breast cooked
Pepper, Sweet Red
1.0000 each
1/2 ounce
2.0000 slice
2.0000 slice
4.000 ounce
1/2 ounce
Procedure:
1. Place bottom slice of focaccia open faced on the work area.
2. Heat chicken.
3. In exact order stack the following; one slice of cheese, tomato, chicken, red
peppers and then the second slice of cheese, and sauce.
4. Close the sandwich.
5. Slice sandwich in half.
6. Serve in specified container.
Sandwich, Roma Italian
Update: 26 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Bread, Focaccia
Peppers, Sweet Red
Peppers, Banana
Ham, Black Forest Prem Deli Frsh
1.0000 each
1/2 ounce
1/2 ounce
2.0000 ounce
Turkey, Smoked
Salami
Cheese, Provolone Sliced
2.0000 ounce
5.0000 slice
2.0000 slice
Sauce, Red Pepper
Lettuce, Green Leaf
Onions, Red
Tomatoes
1/2 ounce
2.0000 leaf
1/4 ounce
Lettuce, Green Leaf
2.0000 leaf
2.0000 slice
Procedure:
1. Assemble sandwich in the following order: bottom slice of bread, 1 green leaf
lettuce, 1 slice of cheese, ham, turkey, salami, red pepper,
banana pepper, onion, tomato, 1 slice of cheese, 1 green leaf and sauce on top of
slice of bread. Place sauce side down.
2. Cut sandwich in half and place into 7x7 container.
Sandwich, Smoked Ham
Update: 26 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Roll, Kaiser 5"
Smoked Ham
Tomatoes
Lettuce Green Leaf
Pickle Spear
1.0000 each
4.0000 ounce
2.0000 slice
1.0000 each
1.0000 each
Procedure:
1.
2.
3.
4.
5.
6.
Place bun on grill and toast.
Slice ham thin and heat on griddle to 165º F for 15 seconds.
Remove bun from grill and place on plate.
On bottom half of the bun, place the sliced ham.
On top half of bun, place the lettuce and tomato.
Serve with pickle spear
Sandwich, Smoked Turkey Classic
Update: 27 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Bread, Focaccia
Sauce, Chipotle
Chiles, Green
Turkey, Smoked
Cheese, Jack Sliced
Lettuce, Green Leaf
Tomatoes
1.0000 each
1/2 ounce
1.0000 ounce
4.0000 ounce
2.0000 slice
2.0000 leaf
2.0000 slice
Procedure:
1. Assemble sandwich in the following order: bread, 1 green leaf lettuce, 1 slice cheese,
turkey, green chili, tomato, 1 slice cheese, 1 green leaf,
lettuce, sauce on top slice of bread.
2. Close and cut sandwich in half and put into specified container.
Sandwich, Smoked Turkey
Update: 27 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Roll, Kaiser 5"
Smoked Turkey
Tomatoes
Lettuce Green Leaf
Pickle Spear
1.0000 each
4.0000 ounce
2.0000 slice
2.0000 each
1.0000 each
Procedure:
1.
2.
3.
4.
5.
6.
Place bun on grill and toast.
Cut turkey into thin slices and heat on griddle to 165º F for 15 seconds.
Remove bun from grill and place on plate.
On the bottom half of the bun, place the sliced turkey.
On the bottom half of the bun, place the lettuce and tomato.
Serve with pickle.
Sandwich, Spicy Chicken
Update: 27 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Bread, Hamburger Bun
Bacon, Cooked Crisp
Chicken Breast, breaded 4 oz.
1.0000 each
2.0000 slice
1.0000 each
Jalapeno peppers, sliced
1.0000 ounce
Mayonnaise, Chipotle
1.0000 ounce
Lettuce, Shredded
Tomatoes
Onions, Red sliced
Pickle, Spear
Pepper Jack Cheese
1/2 ounce
2.0000 slice
1/4 ounce
1.0000 each
1.0000 slice
Procedure:
1. Toast bun in toaster or face down on grill (when toaster is not available).
2. Deep fry chicken breast in deep fryer at 350° F for 4 1/2 to 5 minutes
until internal temperature of chicken reaches 165°F for at least 15 seconds.
3. Heat bacon on flat top griddle until internal temperature of 165°F is reached for at
least 15 seconds. Heat jalapeno peppers on grill until hot.
4. Place the deli wrap in a #500 paper boat.
5. Place the bun in the boat with both sides of the bun facing up.
6. On the top half of the bun, spread on 1/2 mayo then place the lettuce, tomato and
onion.
7. Place peppers and melt cheese on chicken and top with criss-crossed bacon.
8. Spread other 1/2 of mayo on top half of bun and top with chicken.
9. Serve with pickle.
10. For a combo meal, close the bun and add fries.
Sandwich, Tuna Salad Classic
Update: 27 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Bread, Focaccia
Cheese, Smoked Gouda Sliced
Tuna Salad Batch
Lettuce, Green Leaf
Tomatoes
1.0000 each
4.0000 each
4.0000 ounce
2.0000 leaf
2.0000 slice
Procedure:
1. Assemble sandwich in the following order: bread bottom, 2 slice cheese, tuna salad,
tomato 2 slice cheese, lettuce and close with bread top.
2. If cold slice sandwich in half and serve in specified container.
3. If hot Place in Panini grill and grill until center is hot and bread is brown and toasted.
4. Serve in specified container.
Sandwich, Tuna Steak
Update: 27 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Bun, Hamburger, seeded
Tuna (Steak) 4 oz.
Lawry’s Seasoning
1.0000 each
1.0000 each
Lemon Butter 50:50 mix
Tomatoes
Pickle Spear
Mayonnaise, Wasabi
2.0000 ounce
2.0000 slice
1.0000 each
1/2 ounce
2.0000 shakes
Procedure:
1. Place bun in toaster and toast until golden brown.
2. Using tongs or gloves, place tuna steak on the grill or griddle. Season with Lawry’s and 1 oz lemon
butter. Turn tuna steak and season with 1 oz lemon butter (turn tuna steak only once). Cook until internal
temperature reaches 165° F for at least 15 seconds.
3. Place the toasted bun in paper lined #500 boat open-faced. On bottom bun spread wasabi mayonnaise
and on the top bun and place lettuce and tomato.
4. Place tuna steak on bottom bun. Garnish with a pickle.
5. For a combo meal, close the bun and add fries.
NOTE: *Lemon Butter is made by mixing 1 part lemon juice with 1 part Whirl
*Wasabi Mayo may be made by blending 1/4 teaspoon
of wasabi powder or paste with one cup mayo with a whip
Smoked Turkey, Batch
Update: 27 Jan 2011
Ingredients
Turkey Breast, Raw, bone in or
boneless
Rib Rub
Portion Size: 1.0 recipe
Quantity
6.000 each
8.000 ounce
Procedure:
1. Rub turkey breast generously with rib rub. Marinate overnight.
2. Load up smoker with 2-6 ounces of hickory.
3. Smoke turkey at 200º F for 4 hours.
4. Cool, slice, and portion. Refrigerate or freeze until needed.
Tuna Salad, Batch
Update: 27 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Tuna
Celery diced fine
Onions, Red diced fine
Salt
Pepper, Black
Mayonnaise, Heavy
1.0000 can
1 1/2 cup
1.0000 cup
1.000 teaspoon
1.00 Tablespoon
2.0000 cup
Procedure:
1. Open can and drain well. Place drained tuna in a stainless steel bowl. Flake tuna with a fork.
2. Fine dice celery and red onions, add to tuna.
3. Season with salt and pepper. Add Mayo.
4. Mix well. Refrigerate until needed.
5. Store at 40° F or cooler until needed.
Wrap, BBQ Chicken
Update: 27 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Tortilla, Flour 12"
Chicken Tenders
Barbecue Sauce
Cheese Shredded Cheddar
Lettuce, shredded
1.0000 each
2.0000 each
1.0000 ounce
1.0000 ounce
1.0000 ounce
Tomatoes, Diced
Pickle Spear
2.0000 ounce
1.0000 each
Procedure:
1. Warm tortilla on grill.
2. Place cheese in center of tortilla.
3. Deep fry chicken tenders until golden brown and internal temperature is 165º F for
15 seconds.
4. Cut each chicken tender into four pieces and toss in barbecue sauce.
5. Place chicken tender pieces over the cheese evenly and top with lettuce and
tomatoes.
6. Roll up tortilla “burrito style”. Cut in half and serve with pickle spear in #500 boat
with deli paper.
Wrap, Buffalo Chicken
Update: 27 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Tortilla, Flour 12"
Tomatoes diced
Wing Sauce Hot
Chicken Tenders
Salad Mix
Dressing, Bleu Cheese
Cheese Shredded Cheddar
Pickle Spear
1.0000 each
2.0000 ounce
2.0000 ounce
2.0000 each
1 1/2 ounce
2.0000 ounce
1.0000 ounce
1.0000 each
Procedure:
1. Deep fry chicken tenders for 4 minutes until internal temperature reaches 165º F for at
least 15 seconds.
2. Heat flour tortilla on grill.
3. Slice each tender into 8 pieces.
4. Toss tenders in wing sauce. Make sure to coat evenly.
5. On flour tortilla, spread bleu cheese dressing. Layer lettuce, tomatoes, chicken, and
cheddar cheese.
6. Roll up tortilla burrito style. Cut in half on 45º angle, put in #500 boat with deli paper
and serve with pickle spear.
Wrap, Chicken Salad
Update: 27 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Tortilla, 12 in.
1.0000 each
Chicken Salad
Cheese, sliced
Lettuce, Green Leaf
Tomatoes
Pickle Spear
4.0000 ounce
2.0000 slice
2.0000 leaf
2.0000 slice
1.0000 each
Procedure:
1. Assemble wrap in the following order on tortilla: 1 green leaf lettuce, 1 slice cheese,
chicken salad, tomato, 1 slice cheese, 1 green leaf, lettuce, sauce on top roll up burrito style.
2. Cut wrap in half on 45º angle and put into #500 boat with deli paper and serve with pickle.
Wrap, Chipotle Chicken
Update: 27 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Cajun Seasoning
Tortilla, Wrap 12 in.
Sauce, Chipotle
Cheese, Cheddar Shredded
Tomatoes, diced
Chicken Breast, cooked, sliced in
strips
Pepper, Roasted Red Strips
2.000 shakes
1.0000 each
1.0000 ounce
1.0000 ounce
2.0000 slice
Lettuce, Leaf
Pickle Spear
4.0000 ounce
1/2 ounce
2.0000 leaf
1.000 each
Procedure:
1. Grill and Seasoned chicken until fully cooked at 165º F for 15 seconds.
2. Slice chicken into strips (width wise)
3. Quickly warm both sides of tortilla on grill.
4. Place Tortilla open faced on the work area.
5. Completely spread Chipotle Sauce on tortilla.
6. In the center of the wrap place the lettuce, tomato and pepper.
7. Add the strips of chicken and top with cheese.
8. Fold in the ends of the wrap and tightly roll closed burrito style.
9. Cut in half on an 45º angle and place in #500 boat with deli paper and serve with
pickle.
Wrap, Club Classic
Update: 31 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Tortilla, 12 in.
Ham, Black Forest Prem Deli fresh
Turkey, Smoked
Bacon Fast n easy
Cheese, Cheddar Sliced
Lettuce, Green Leaf
Tomatoes
Sauce, Creamy Pesto
1.0000 each
2.0000 ounce
2.0000 ounce
1.0000 each
2.0000 slice
2.0000 leaf
2.0000 slice
1.0000 ounce
Procedure:
1. Assemble the sandwich in the following order in Tortilla:, spread pesto sauce on tortilla, 1
green leaf lettuce, 1 slice of cheese, ham, turkey, bacon, tomato, cheese, 1 slice of green
leaf lettuce, and roll burrito style.
2. Cut wrap in half on Bias and put into specified container.
Wrap, Fried Chicken
Update: 31 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Tortilla, Flour 12"
Chicken Tenders
1.0000 each
3.0000 ounce
Cheese Shredded Cheddar
Salad Mix
Dressing Honey Dijon
Bacon Sliced 18/22
Onions, Red
Tomatoes
Pickle Spear
2.0000 ounce
1 1/2 ounce
1.0000 ounce
1.0000 slice
1/4 ounce
2.0000 slice
1.0000 each
Procedure:
1. Place 3 chicken tenders in fryer basket and slowly place basket in hot oil, shaking
basket twice during the first minute off cooking.
2. Cook tenders for 4 minutes or until internal temperature reaches 165° F for 15
seconds.
3. Lift basket and let grease drain over fryer for 5 seconds. Place tenders onto heated
dump station and let drain for 30 seconds.
4. Slice each tender into 4 pieces.
5. Spread Honey Mustard on tortilla.
6. On flour tortilla, layer lettuce, tomatoes, chicken, onions, and cheddar cheese.
7. Roll up tortilla burrito style. Cut in half on 45º angle, put in #500 boat with deli paper
and serve with pickle spear.
Wrap, Grilled Chicken Caesar
Update: 31 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Tortilla, Flour 12"
Chicken Breast,
grilled, sliced 4.5 oz.
Lettuce, Romaine, clean,
chopped
Tomato, Sliced
Onions, Red, Sliced
1.0000 each
1.0000 each
Cheese, Parmesan Shredded
Pickle Spear
Dressing, Caesar
Whirl
1/2 ounce
1.0000 each
1.0
ounce
1/2 ounce
1 1/2 ounce
2.0000 each
1/4 ounce
Procedure:
1. Place lettuce in center of tortilla.
2. Heat chicken on grill with whirl to 165º F for 15 seconds. Then cut into 8 slices.
3. Put on lettuce squirt Caesar dressing on top of chicken and add tomato, red onion and
parmesan.
4. Roll up tortilla “burrito style”.
5. Cut in half at 45º angle and serve in #500 boat with deli paper and pickle.
Wrap, Grilled Chicken
Update: 31 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Tortilla, Flour 12"
Chicken Breast,
grilled, sliced 4.5oz.
Lettuce, shredded
1.0000 each
1.0000 each
Tomato, Sliced
Onions, Red, Sliced
2.0000 each
1/4 ounce
Pickle Spear
Dressing, Italian
Whirl
Salt, Lawry’s Seasoning
1.0000 each
1.0
ounce
1/2 ounce
2.0000 shake
1 1/2 ounce
Procedure:
1. Season the chicken and grill with whirl until the internal temperature reaches 165° F.
for 15 seconds.
2. Slice chicken into 7-8 pieces (width wise)
3. Heat tortilla on grill.
4. On the flour tortilla, place lettuce.
5. Place chicken pieces on top of lettuce and squirt with dressing, making sure to coat
evenly.
6. Top with tomato and onion and roll up tortilla burrito style. Cut in half on 45° angle.
7. Serve in a #500 boat with pickle.
Wrap, Ham & Cheese
Update: 31 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Tortilla, 12 in.
Honey Mustard
Red Onion, sliced thin
Ham, sliced thin
Cheese, sliced
Lettuce, Green Leaf
Tomatoes
Pickle Spear
1.0000 each
1.0000 ounce
1/4 ounce
4.0000 ounce
2.0000 slice
2.0000 leaf
2.0000 slice
1.0000 each
Procedure:
1. Assemble wrap in the following order: spread honey mustard on tortilla, 1 green leaf
lettuce, 1 slice cheese, ham, onion, tomato, 1 slice cheese, 1 green leaf, lettuce, roll burrito
style.
2. Cut wrap in half on 45º angle and put into #500 boat with deli paper and serve with pickle.
Wrap, Java Club
Update: 31 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Tortilla, 12 in.
Ham, Black Forest Prem Deli fresh
Turkey, Smoked
Bacon Fast n easy
Cheese, Cheddar Sliced
Lettuce, Green Leaf
Tomatoes
Sauce, Creamy Pesto
1.0000 each
2.0000 ounce
2.0000 ounce
2.0000 each
2.0000 slice
2.0000 leaf
2.0000 slice
1.0000 ounce
Procedure:
1. Assemble the sandwich in the following order in Tortilla:, spread pesto sauce on tortilla, 1
green leaf lettuce, 1 slice of cheese, ham, turkey, bacon, tomato, cheese, 1 slice of green
leaf lettuce, and roll burrito style..
2. Cut wrap in half on 45º angle and put into 7x7 container.
Wrap, Monterey Roast Beef
Update: 31 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Tortilla, 12 in.
Sauce, Horseradish
Chiles, Green
Beef, Roast deli
Cheese, Swiss
Lettuce, Green Leaf
Onions, Red
Tomato
1.0000 each
1.0000 ounce
1.0000 ounce
4.0000 ounce
2.0000 slice
2.0000 leaf
1/4 ounce
2.0000 slice
Procedure:
1. Assemble wrap in the following order: , spread horseradish sauce on tortilla, 1 green
leaf lettuce, 1 slice of cheese, roast beef, green chili, onion, tomato, 1 slice cheese, and
roll burrito style.
2. Cut wrap in half on 45º angle and place into 7x7 container.
Wrap, Roma Italian Club
Update: 31 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Tortilla, 12 in.
Peppers, Sweet Red
Peppers, Banana
Ham, Black Forest Prem Deli Frsh
1.0000 each
1.0000 ounce
1/2 ounce
2.0000 ounce
Turkey, Smoked
Salami
Pepperoni
Cheese, Provolone Sliced
2.0000 ounce
5.0000 slice
6.0000 slice
2.0000 slice
Italian Dressing
Lettuce, Green Leaf
Onions, Red
Tomatoes
1.0000 ounce
2.0000 leaf
1/4 ounce
Lettuce, Green Leaf
2.0000 leaf
2.0000 slice
Procedure:
1. Assemble wrap in the following order: 1 green leaf lettuce, 1 slice of cheese, ham,
turkey, salami, pepperoni, Italian dressing, red pepper, banana pepper, onion,
tomato, 1 slice of cheese,1 green leaf and roll burrito style.
2. Cut wrap in half on 45º angle and place into 7x7 container.
Wrap, Smoked Turkey Classic
Update: 31 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Tortilla, 12 in.
Sauce, Chipotle
Chiles, Green
Turkey, Smoked
Cheese, Jack Sliced
Lettuce, Green Leaf
Tomatoes
1.0000 each
1.0000 ounce
1.0000 ounce
4.0000 ounce
2.0000 slice
2.0000 leaf
2.0000 slice
Procedure:
1. Assemble wrap in the following order: spread Chipotle sauce on tortilla, 1 green leaf
lettuce, 1 slice cheese, turkey, green chili, tomato, 1 slice cheese, 1 green leaf, lettuce, and
roll burrito style.
2. Cut wrap in half on 45º angle and put into 7x7 inch container.
Wrap, Tuna Salad
Update: 31 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Tortilla, 12 in.
1.0000 each
Tuna Salad
Cheese, sliced
Lettuce, Green Leaf
Tomatoes
4.0000 ounce
2.0000 slice
2.0000 leaf
2.0000 slice
Procedure:
1. Assemble wrap in the following order: 1 green leaf lettuce, 1 slice cheese, tuna, tomato, 1
slice cheese, 1 green leaf, lettuce, and roll burrito style.
2. Cut wrap in half on 45º angle and serve in 7 x 7 container.
Wrap, Turkey & Cheese
Update: 31 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Tortilla, 12 in.
Mayonnaise
Red Onion, sliced thin
Turkey, thin sliced
Cheese, sliced
Lettuce, Salad Mix
Tomatoes
Pickle Spear
1.0000 each
1.0000 ounce
1.0000 ounce
4.0000 ounce
2.0000 slice
1 1/2 ounce
2.0000 slice
1.0000 each
Procedure:
1. Assemble wrap in the following order: spread mayo on tortilla, then salad mix, 1 slice
cheese, ham, onion, tomato, 1 slice cheese, and roll burrito style.
2. Cut wrap in half on 45º angle and put into a #500 boat with deli paper and serve with
pickle.
Wrap, Grilled Chicken
Update: 31 Jan 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Tortilla, Flour 12"
Chicken Breast,
grilled, sliced 4.5oz.
Lettuce, shredded
1.0000 each
1.0000 each
Tomato, Sliced
Onions, Red, Sliced
2.0000 each
1/4 ounce
Pickle Spear
Dressing, Italian
Whirl
Salt, Lawry’s Seasoning
1.0000 each
1.0
ounce
1/2 ounce
2.0000 shake
1 1/2 ounce
Procedure:
1. Season the chicken and grill with whirl until the internal temperature reaches 165° F.
for 15 seconds.
2. Slice chicken into 7-8 pieces (width wise)
3. Heat tortilla on grill.
4. On the flour tortilla, place lettuce.
5. Place chicken pieces on top of lettuce and squirt with dressing, making sure to coat
evenly.
6. Top with tomato and onion and roll up tortilla burrito style. Cut in half on 45° angle.
7. Serve in a #500 boat with pickle.
Bulgogi Sirloin Wrap
Last Update: 10 Dec 2010
Makes: 1.0 recipe
Ingredients
Quantity
Bread Flatbread, Thin, (room temp)
Lettuce, Green Leaf
Bulgogi Beef, cooked- see recipe
Crunchy Slaw Salad- see recipe
1each
2 each
4 ounce
4 ounce
Procedure:
1. Drain meat well and microwave the bulgogi beef, for 1 minute, or until internal temperature
reaches 165° F for 15 seconds.
2. Assemble wrap in following order; sauce, lettuce, beef, and cole slaw salad.
3. Roll up burrito style.
4. Roll the Bulgogi wrap in deli paper.
5. Cut in half at 45º angle.
6. Place in #500 boat with deli paper and serve.
Chicken Breast & Red Pepper Hummus
Last Update: 10 Dec 2010
Makes: 1.0 recipe
Ingredients
Quantity
Bread Flatbread, Thin, (room temp)
Red Pepper Hummus (Conv) or see
recipe
Cheese, Provolone, slice
Chicken, Breast, julienne, cooked
Cucumber, julienne
1 each
Onion, Red, slice, thin rings
1/4 ounce
2 ounce
2 slices
4 ounce
1 ounce
Procedure:
1. Microwave the chicken, for 1 minute, or until internal temperature reaches 165°F for 15
seconds.
2. Assemble wrap in following order: bread, hummus, cheese, chicken, cucumber, and
onion.
3. Roll up burrito style.
4. Place in the Panini machine and toast until marked and cheese is melted.
5. Cut in half, put into #500 boat with deli paper and serve.
Shawarma Wrap
Last Update: 10 Dec 2010
Makes: 1.0 recipe
Ingredients
Quantity
Tortilla, Flour, 12in
Chicken, Breast, Sliced CKD
Tahini Dipping Sauce-see recipe
Cucumber, julienne
Onion, Red, slice thin rings
1 each
4 ounce
2 ounce
1 ounce
1/2 ounce
Crunchy Slaw Salad- see recipe
2 ounce
Procedure:
1. Microwave the chicken, for 1 minute, or until internal temperature reaches 165° F for 15
seconds.
2. Assemble wrap in following order: sauce, chicken, cucumber, onion, and cole slaw salad.
3. Roll up burrito style.
4. Wrap burrito in deli paper.
5. Cut in half at 45º angle.
6. Place in #500 boat with deli paper and serve.
Sandwich, Catfish
Update: 10 Feb 2011
Portion Size: 1.0 recipe
Ingredients
Quantity
Catfish Filet (4 oz)
Roll, Kaiser
Sauce, Cajun Tartar
Lettuce, Shredded
1.0000 each
1.0000 each
2.0000 ounce
3/4 ounce
Tomato
Onioin, Red Sliced in Thin Rings
Pickle Spear
2.0000 slice
1/4 ounce
1 each
Procedure:
1. Toast Kaiser roll.
2. Dee[ fry fish filet in a 350° F fryer until internal temperature of 145° F is reached for at
least 15 seconds.
3. Remove the fish from the fryer and drain.
4. Place the fish on the bottom half of the bun.
5. On the top bun place the lettuce, tomato and red onion. Serve open faced with Cajun
Tartar sauce and a pickle spear.