Recipe: Sandwich, Chicken Ciabatta
Recipe: Sandwich, Chicken Ciabatta (HAC)
Yield: 1 Portion
|Ciabatta Roll (4.5in), (Rotella’s Italian Bakery USF#245670)||1 ea.|
|Chicken Meat Strips (Low Sodium), (USF#3680942)||3.5 oz.|
|Cheese, Provolone Sliced .75 oz. (cut in half)||1 ea.|
|Spinach, Flat Leaf||1 oz.|
|Tomato, 5x6 Sliced ¼ in (2 slices)||2 oz.|
|Cucumbers, sliced thin (4-5 slices)||1.5 oz.|
|Onion, Red, slice thin rings||1 oz.|
|Pesto Sauce w/out Nuts (1 T)||.5 oz.|
- If is COLD assembling sandwich in the following order: bottom bread, chicken, cheese, spinach, tomatoes, cucumbers, onion, and pesto. Place the top bread over, secure with 2 toothpicks. Cut and serve.
- If is HOT, assembling sandwich in the following orders; TurboChef Oven; Place parchment paper in the Teflon Basket. Place in bottom bread, chicken, cheese and the top bread on the side, open face sandwich. Cook the open face sandwich in the TurboChef oven, (Tornado), for 40 seconds, until reaches internal temperature of 165F for 15 seconds. Add the rest of the ingredients in the following order; spinach, tomato, cucumber, onions, and the pesto, place the top bread and secure with 2 toothpicks. Cut and serve.
- Panini Gill; bottom bread, cheese, chicken, spinach, tomatoes, cucumbers, onions, and pesto and place the top bread. Grill until golden brown or the cheese is melt and secure with 2 toothpicks. Cut and serve. Put in Grab “N” Go container or #500 boat with deli paper.
|Calories from Fat||152.18|
|Total Fat (gm)||16.52|
|Saturated Fat (gm)||5.2|
|Trans Fat (gm)||0.0|
|Dietary Fiber (gm)||1.9|
|*Nutritionals values are subject to change.|