Recipes

1. Sanitize work area with bleach & water solution.

2. Wash hands.

3. Put on food service gloves.

4. Place baking paper on sheet pans.

5. Place the chicken patties onto sheet pans in a single layer. Do not overlap patties on each pan as it will prevent even cooking. Cover each sheet pan with aluminum foil.

6. Place the chicken patties into a preheated 350 ° F convection oven, or a 375 ° F standard oven. Heat patties to a minimum internal temperature of 145 ° F , for approximately 20 – 25 minutes. Record temperature on temperature log sheet.

7. Place the cut focaccia bread onto sheet pans lined with wire racks

8. Place the focaccia bread into a preheated 350 ° F convection oven, 375 ° F standard oven, and lightly toast, approximately 2 – 3 minutes. Record temperature on temperature log sheet.

9. *Hold in warmer – keep chicken patties and focaccia bread at a minimum internal food temperature of 140 ° F.

10. To build the Mediterranean Chicken Sandwich cut each piece of focaccia bread in half horizontally. Spread 1-ounce of the Roasted Garden Vegetable Spread on each cut side of the focaccia bread. Place the hot chicken pattie on the bottom half of the bread, and then top the pattie with ½-ounce of shredded mozzarella cheese. Top the sandwich with the top half (crown) of the bread.

11. Keep the warm sandwiches on sheet pans and place into the warmer, loosely covered until ready for service.

12. *Hold in warmer – keep the Mediterranean Chicken Sandwiches at a minimum internal food temperature of 140 ° F.

13. * Record temperature of product on temperature log sheet.

14. Serve the Mediterranean Chicken Sandwich with a gloved hand or tongs. One Mediterranean Chicken Sandwich per serving.

1. Sanitize work area with bleach & water solution.

2. Wash hands.

3. Put on food service gloves.

4. Combine the roasted garden vegetables, marinara sauce, chopped spinach, minced garlic, chopped basil, lemon juice, chopped parsley and black pepper in a non-reactive sauce pan.

5. Cook the Roasted Garden Vegetable Spread over medium heat, stirring occasionally, until it reaches a minimum of 145 ° F , approximately 8 – 10 minutes. Record temperature on temperature log sheet.

6. Divide the Roasted Garden Vegetable Spread in half, placing half in a food processor and the other half in a mixing bowl. Pulse the spread in the food processor until smooth, but not pureed.

7. Remove the spread from the food processor and transfer to the mixing bowl with the other half of the spread. Mix until thoroughly combined. Transfer to an appropriate food container for cooling.

8. Record temperature on temperature log sheet.

9. Cool the vegetables under refrigeration, uncovered, bringing the temperature down to 40°F within 6 hours.

10. Once the vegetables are cool, transfer to an appropriate container, cover and hold under refrigeration until ready to use.

11. * Record temperature of product on temperature log sheet

1. Sanitize work area with bleach & water solution.

2. Wash hands.

3. Put on food service gloves.

4. Prepare all vegetables.

5. Combine all the diced vegetables in a stainless steel bowl and mix well.

6. Arrange the diced vegetables onto sheet pans in a single layer.

7. Place the diced vegetables into a preheated 350 ° F convection oven, 375 ° F standard oven, and roast until tender, approximately 10 – 12 minutes. Record temperature on temperature log sheet.

8. Cool the vegetables under refrigeration, uncovered, bringing the temperature down to 40°F within 6 hours.

9. Once the vegetables are cool, transfer to an appropriate container, cover and hold under refrigeration until ready to use.

10. * Record temperature of product on temperature log sheet.