Recipe: Sandwich, Margherita Panini
Business OpsMarch 29, 2019
Recipe: Sandwich, Margherita Panini (HAC)
Yield: 1 Portion
| Ingredients: | Qty/UOM: |
|---|---|
| Ciabatta Roll (4.5in), (Rotella’s Italian Bakery USF#245670) | 1 ea. |
| Tomato, 5x6 Sliced ¼ in (4 slices) | 4 oz. |
| Black Pepper, Ground, one pinch | .01 oz. |
| Salt, kosher, one pinch | .01 oz. |
| Cheese, Mozzarella, SHRED (Low moist -Part Skim) (USF#7332372) | 1.5 oz. |
| Basil, Fresh, Whole leaves (.10oz) | 4 each |
| Dressing, Italian Fat Free | .5 oz. |
Instructions:
- HOT, assembling sandwich in the following orders;
TurboChef Oven; Place parchment paper in the Teflon Basket. Place in bottom bread, Tomato, salt, black pepper, basil and 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. Place the top bread and secure with 2 toothpicks. Cut and serve.
Panini Grill; bottom bread, Tomato, salt, black pepper, Cheese, and basil. Arrange basil leaves evenly over the cheese. Then place the top bread. Grill until golden brown or the cheese is melt and secure with 2 toothpicks. Cut and serve.
- Put in To Go container or #500 boat with deli paper.
Nutritionals:
| Calories | 352.83 |
| Protein (gm) | 21.1 |
| Calories from Fat | 90.81 |
| Total Fat (gm) | 9.77 |
| Saturated Fat (gm) | 4.3 |
| Trans Fat (gm) | 0.0 |
| Cholesterol (mg) | 27.22 |
| Sodium (mg) | 1124.02 |
| Carbohydrate (gm) | 46.54 |
| Dietary Fiber (gm) | 0.77 |
| Sugars (gm) | 5.8 |
| *Nutritionals values are subject to change. | |
