Recipes

CORRAL | SPICY CHICKEN PARM SANDWICH

Allergens:

eggs, gluten, milk, sulphites, wheat

HACCP rules:

CCP 1: Cooking, Food Preparation & Service Handling

Prep Time:

Yield

Shelf Life

1 eachChicken – MilaneserecipeCORRAL | SPICY CHICKEN PARM SANDWICH
1/8 tspS&P MixrecipeCORRAL | SPICY CHICKEN PARM SANDWICH
1 eachBread – Swiss Oval – Par BakedrecipeCORRAL | SPICY CHICKEN PARM SANDWICH
2 tbspButter – CrostinirecipeCORRAL | SPICY CHICKEN PARM SANDWICH
2 flozSauce – Roasted Garlic Tomatorecipepureed
1 ozCherry Peppers – MixrecipeCORRAL | SPICY CHICKEN PARM SANDWICH
1 ozpizza cheeseCORRAL | SPICY CHICKEN PARM SANDWICH
1/2 ozorganic baby arugulaCORRAL | SPICY CHICKEN PARM SANDWICH
1 tspevooCORRAL | SPICY CHICKEN PARM SANDWICH
1/4 tspjuice, pasteurized lemonCORRAL | SPICY CHICKEN PARM SANDWICH
1/8 tspS&P MixrecipeCORRAL | SPICY CHICKEN PARM SANDWICH
1/2 ozfryer oiln/a

1
Place Chicken into a 350°F fryer. Cook until golden brown, crispy and an internal temperature of 165°F is reached, about 4-5 minutes. Drain on paper towel, season with S&P, then transfer to a sizzle platter.
2
Slice Swiss Oval in half horizontally through the middle, creating two equal halves.
3
Spread Crostini Butter evenly over each half, ensuring coast-to-coast coverage over both. Place onto a sizzle platter, butter side up, and toast until bread is golden brown, about 2-3 minutes.
4
Spread Tomato Sauce evenly over the Chicken, then Cherry Peppers, then cheese, ensuring each layer of ingredients evenly covers the surface of the sandwich. Place into a 500°F oven. Heat until the cheese is melted, about 1-2 minutes.
5
In a stainless-steel bowl, gently toss arugula with evoo and lemon juice. Season with S&P. Taste and adjust seasoning as needed.
6
Place arugula salad evenly over the bottom half of the bread, followed by the Chicken. Close the sandwich.
7
Cut sandwich in half on a slight bias. Place it onto the plate, with cut sides facing out, as shown in the photo.
8
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.

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