Recipes

CORRAL | CHICKEN PESTO PANINI

Allergens:

eggs, milk, soybeans, sulphites, wheat

HACCP rules:

CCP 1: Cooking, CCP 2: Cooling, CCP 3: Cold Holding, Food Preparation & Service Handling

Prep Time:

Yield

Shelf Life

2 tbspAioli – PestorecipeCORRAL | CHICKEN PESTO PANINI
2 slicessourdough bread, slicedCORRAL | CHICKEN PESTO PANINI
1 ozpizza cheeseCORRAL | CHICKEN PESTO PANINI
1 ozorganic baby spinachCORRAL | CHICKEN PESTO PANINI
5 slicesroma tomatowashedtrimmed1/4″ slices
1/8 tspS&P MixrecipeCORRAL | CHICKEN PESTO PANINI
4 ozChicken – Cookedrecipe1/16″ slices
1/2 ozpizza cheeseCORRAL | CHICKEN PESTO PANINI
1 1/2 tspunsalted buttermelted

1
Spread Pesto Aioli evenly over each slice of bread, ensuring coast-to-coast coverage over both.
2
Layer 1st portion of cheese, then Spinach, Tomatoes, S&P and Chicken across the bottom slice of the bread, ensuring each layer of ingredients evenly covers the surface of the sandwich.
3
Evenly distribute 2nd portion of cheese over the chicken. Close the sandwich.
4
Brush melted butter evenly on both sides of the sandwich. Place onto sizzle platter, and into an oven.
5
Cook until bread is golden brown, cheese is melted and the sandwich is heated through, about 5 minutes. If bread is golden brown and insides are still cool, open up sandwich and place back in oven open faced until heated through.
6
Cut sandwich in half on a slight bias. Place along the front edge of the plate, with cut sides facing out, as shown in the photo.
7
Serve with specific Sandwich Accompaniment noted below.

SANDWICH SET – CHIPS | 1.5 oz served in a small paper bag. Stand upright on plate next to sandwich. SANDWICH SET – FRIES | Place 6 oz fries into a 350°F fryer. Cook until golden brown and crispy. Drain well. Transfer immediately to a stainless-steel bowl. Season with .25 tsp S&P. Toss fries to ensure even coverage. Taste and adjust seasoning as needed. Stack fries on plate, as shown in the photo. Serve with 1.5 floz Kalamata Olive Aioli in a ramekin next to the fries. SANDWICH SET – TRUFFLE PARMESAN FRIES | Place 6 oz fries into a 350°F fryer. Cook until golden brown and crispy. Drain well. Transfer immediately to a stainless-steel bowl. Season with 1/2 tsp truffle parmesan spice blend and 2 tsp grated parmesan. Toss fries to ensure even coverage. Taste and adjust seasoning as needed. Stack fries on plate, as shown in the photo. Serve with 1.5 fl. oz Truffle Aioli in a ramekin next to the fries. SANDWICH SET – SIMPLE SALAD | Ladle .75 Tbsp Dijon Balsamic in a bowl, add 1 oz mixed greens, 3 halves of tomato, 3 each crouton, .25 tsp parmesan and a pinch of S&P. Toss to combine, build salad directly onto the plate, next to the sandwich. Top with an additional 1/8th tsp parmesan. SANDWICH SET – CAESAR | Ladle 1 Tbsp caesar dressing in a bowl, add 2 oz Gem Lettuce, a half squeeze of lemon, 3 each croutons, 1/2 tsp parmesan and a pinch of S&P, Gently toss to combine, build salad directly onto the plate, next to the sandwich. Top with an additional 1/2 tsp parmesan.

Description

Serving Size

—