The Big Beefy Swiss Dipper

Step 1

1. Sanitize work area with bleach & water solution. 2. Wash hands. 3. Put on food service gloves. 4. Place wire racks on sheet pans lined with baking paper. 5. Place the sourdough rolls cut side up on the wire racks. 6. Portion 3-¼-ounce piles of the thawed roast beef slices into 2” deep hotel pans. Do not overlap the piles as this will prevent easy portioning. Cover the hotel pans with foil. 7. Place the hotel pans, with the portioned roast beef, into a preheated 350 ° F convection oven or a 375 ° F standard oven. Heat the roast beef to a minimum internal temperature of 145 ° F , for approximately 10 – 12 minutes. Record temperature on temperature log sheet. 8. Lightly spray the cut sides of the sourdough rolls with nonstick cooking spray. Place the sourdough rolls 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 the sliced roast beef and sourdough rolls at a minimum internal food temperature of 140 ° F. 10. To build the Big Beefy Swiss Dipper spread 1-ounce of the Creamy Herb Sauce on the bottom half of the sourdough roll. Top that with 1 pile of warm roast beef (approx. 3-¼-ounces), and then top the roast beef with 1 slice of Swiss cheese. Place the top half of the sourdough roll atop the Swiss cheese. 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 Big Beefy Swiss Dippers at a minimum internal food temperature of 140 ° F. 13. * Record temperature of product on temperature log sheet. 14. Serve the Big Beefy Swiss Dipper with a gloved hand or tongs. Portion 2-ounces of the hot Beefy Au Jus Dipping Sauce on the side. 1 Big Beefy Swiss Dipper per serving, 2-ounces of Beefy Au Jus Dipping Sauce per serving.

Step 2

1. Sanitize work area with bleach & water solution. 2. Wash hands. 3. Put on food service gloves. 4. Combine the mayonnaise, sour cream, chopped rosemary, chopped parsley, minced garlic, crushed red pepper and black pepper in a mixing bowl and whisk together until thoroughly combined. 5. Transfer to an appropriate container, cover and hold under refrigeration until ready to use. 6. * Record temperature of product on temperature log sheet.

Step 3

1. Sanitize work area with bleach & water solution. 2. Wash hands. 3. Put on food service gloves. 4. Combine the beef broth, beef base, minced garlic, garlic powder, onion powder and black pepper in a sauce pan. Whisk together until completely incorporated. 5. Bring the Beefy Au Jus to a simmer over medium heat and simmer for 15 minutes. 6. Slowly drizzle the cornstarch slurry into the heated Beefy Au Jus and whisk vigorously until well combined. Allow the au jus to simmer for another 5 minutes. 7. Remove the au jus from the heat and transfer to an appropriate container and cover with plastic wrap. 8. Record temperature on temperature log sheet. 9. Hold the hot Beefy Au Jus in the warmer, at a minimum internal food temperature of 140 ° F, until ready to portion/serve. 10. * Record temperature of product on temperature log sheet.