Open Face Caprese Sandwich
| Portion/Serving: | 1 each |
| Revision Date: | Feb 26, 2017 |
| Add Ons: | N/A |
| Availability: | Ala Carte, IRD, GNG |
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Notes
Preheated combi oven set to convection, low fan, 500°F. All food handlers are required to follow all food safety brand standards and comply with all food handling procedures as noted in the ECOSURE audit program. |
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Ingredients
| 1 | each | Ciabatta bun, 4", heel only, crown reserved for pimento cheese topping |
| Olive oil, As Needed | ||
| 1 | fl.oz. | Mozzarella, fresh, sliced |
| 1½ | oz. | Basil pesto |
| 3 | oz. | Roasted cherry tomatoes |
| 2 | tsp. | Balsamic glaze |
| ⅛ | oz. | Basil leaves, fresh, torn 1" pieces |
Equipment
- Portion Scale
- Sizzle Platter
- Metal Spatula
Preparation
- Place ciabatta on the sizzle platter, drizzle with olive oil, place in the oven for 2 minutes until lightly toasted.
- Remove and build the sandwich as follows on the cutting board:
- Heel
- Basil pesto
- Mozzarella cheese
- Roasted cherry tomatoes
- Basil leaves
- Slice the sandwich diagonally and place on craft paper lined wood board as shown in the photo, slightly offset.
- Drizzle balsamic glaze over the sandwich.
- Place the Guest’s chosen side alongside the sandwich.
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