| Ingredient |
Quantity |
Method |
|
|
|
Deep fry in preheated deep fryer at 350°F for 3 to 5 minutes or until internal temperature reaches 140°F for 15 seconds. Keep warm above 140°F
|
|
|
|
Cover tightly and slack in cooler between 32° and 36°F prior to use. |
|
|
|
Place bacon on sheet pan lined with baking paper. Heat in preheated conventional oven at 350°F for 30 to 40 minutes or until crisp and internal temperature reaches 145°F for 15 seconds. Remove from oven. Keep warm above 140°F. |
|
|
Butter flavored oil
|
as needed |
|
|
To assemble single serving: Brush 1 flatbread lightly with oil; heat in panini grill set on 7 (medium-high heat) for 45 seconds or until golden. |
|
|
Tomato slices fresh
|
24 slices |
|
|
Iceberg lettuce fresh shredded
|
12 oz |
|
|
Ranch dressing commercially prepared
|
6 oz |
|
|
Green chili salsa commercially prepared
|
1/4 cup |
|
|
Place on flat work surface. Layer over one half of flatbread in the following order: 2 tomato slices, 1 ounce shredded lettuce, ½ ounce ranch dressing, 1 strip bacon, 1 tenderloin and ½ tablespoon salsa. Fold sandwich closed. |
|
Nutrition Facts
-
Serving Size:
(229g)
- Servings Per Container:
- Amount Per Serving
- Calories
510
Calories from Fat
250
% Daily Value*
-
42%
Total Fat
27g
-
10
%Cholesterol
30
mg
-
40
%Sodium
970
mg
-
16
%Total Carbohydrate
48
-
Vitamin C
10
%Vitamin A
10
%
Iron
6
%Calcium
2
%
* Percent daily values are based on a 2,000 calorie diet. Your daily values may
be higher or lower depending on your calorie needs.
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and/or addition of ingredients, or use of a particular cooking technique.