Recipe: Sandwich, Garden’s Herb Flatbread

Business OpsMarch 29, 2019

Recipe: Sandwich, Garden’s Herb Flatbread (HAC)

Yield: 1 Portion

Ingredients: Qty/UOM:
Herb Flatbread 7in 1 ea.
Cheese, CHEVRE Crumbled (Goat Cheese) .5 oz.
Spinach, Flat Leaf 1 oz.
Tomato, 5x6 Sliced ¼ in (4 slices) 4 oz.
Cucumbers, sliced thin (4 slices) 1.5 oz.
Onion, Red, slice thin rings .25 oz.
Guacamole, Western Style (conv) 1 oz.

Instructions:

  1. If is COLD assembling sandwich in the following order: flatbread, Chevre cheese, spinach, tomatoes, cucumber, onion, and guacamole. Fold the bread over, secure with 2 toothpicks. Cut and serve.
  2. If is HOT, assembling sandwich in the following orders;

    TurboChef Oven; Place parchment paper in the Teflon Basket. Place in flatbread the cheese, 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, tomatoes, cucumber, onion, and guacamole. Fold the bread over. Wrap in deli paper to hold it together. Cut and serve.

    Panini Grill; flatbread, Chevre cheese spinach tomatoes cucumber onion and guacamole Fold over and Grilled until golden brown or the cheese is melt and Wrap in deli paper to hold it together Cut and serve Put in Grab N Go container or 500 boat with deli paper

Nutritionals:

Calories 391.67
Protein (gm) 12.2
Calories from Fat 144.82
Total Fat (gm) 15.94
Saturated Fat (gm) 4.51
Trans Fat (gm) 0.0
Cholesterol (mg) 12.66
Sodium (mg) 628.6
Carbohydrate (gm) 54.85
Dietary Fiber (gm) 5.9
Sugars (gm) 6.2
*Nutritionals values are subject to change.

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