CHEF’S TIP SASSY PASTRAMI & SWISS TORPEDO€¦ · pastrami, sliced thin 12 slices pepper jack...
Transcript of CHEF’S TIP SASSY PASTRAMI & SWISS TORPEDO€¦ · pastrami, sliced thin 12 slices pepper jack...
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18 ounces (510 g) peppercorn-crusted
pastrami, sliced thin
12 slices pepper jack cheese
12-15 green leaf lettuce leaves
12 sandwich-style dill pickle slices
sriracha Thousand Island dressing
6 Maplehurst® Sourdough Vienna Rolls, thawed
SRIRACHA THOUSAND ISLAND DRESSING
1 cup (240 mL) Thousand Island dressing
2 tablespoons (30 mL) sriracha sauce
Preheat oven to 410°F.
Make sriracha Thousand Island dressing by mixing ingredients together
and stirring to blend well.
Bake rolls for 6-8 minutes, then set aside to cool.
Slice rolls in half horizontally.
Place bottom half of roll on serving plate. Spread 1½ - 2 tablespoons
(23-30 mL) sriracha Thousand Island dressing on the bottom of the rolls,
then layer on lettuce, 3 ounces (85 g) pastrami, 2 slices pepper jack
cheese and 2 pickle slices. Place top of roll on sandwich and serve.
Peppercorn-crusted pastrami, piled high with pepper jack cheese, lettuce, pickle slices and sriracha Thousand Island dressing on a Maplehurst® Sourdough Vienna Roll.
SASSY PASTRAMI & SWISS TORPEDO
INGREDIENTS PREP STEPS SERVINGS: 6
WANT TO TRY IT? ASK YOUR REP ABOUT THE MAPLEHURST® SOURDOUGH VIENNA ROLL (23564)
CHEF’S TIPWant a vegetarian alternative
to corned beef? Try a Cauliflower Reuben!