WARM PASTRAMI SANDWICH

- ingredients
Ingredients | Amount | Unit |
---|---|---|
Sliced Pastrami (portion) (PREP) | 5 | oz. (wt) |
Sliced Sourdough Bread | 2 | pieces |
Garlic Aioli | 1 | oz. (wt) |
Grainy Mustard | .5 | oz. (wt) |
Caramelized Onions | 1 | oz (wt) |
Provolone Cheese (sliced) | 2 | slice |
Slaw | 1 | oz (wt) |
French Fries | 8 | oz (wt) |
Garlic Aioli (for ramekin) | 1.5 | oz (wt) |
Sliced Dill Pickle | 2 | pieces |
- TOOLS: Frying pan, long flipper
- PLATE: Sheet Pan, liner paper
- HOLD TIME: to order
- Recipe Instructions:
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
- 1. Toast (DRY) sourdough slices on flat top until golden brown and well toasted
- 2. Prepare order of French fries
- 3. In frying pan, over medium heat, add 2 teaspoons water and add 1 portion (5 oz) of sliced pastrami, folding in half and stacking. Cover to create steam and gently heat for approx. 3 minutes. Be careful not to break the pastrami slices during heating. Heat until 170 F is reached.
- 4. Add caramelized onion under 2 slices of Provolone Cheese slice over the heated Pastrami. Cover to melt.
- 5. On clean work surface, lay each toasted sourdough slice. On Bottom piece, spread Grainy Mustard followed by DRY Slaw. On Top piece, spread Garlic Aioli
- 6. Using long flipper, gently place heated pastrami (with melted provolone) on Bottom piece of toasted sourdough (on top of Slaw).
- 7. Add caramelized onions, distributing evenly across melted cheese.
- 8. Close sandwich. Slice on bias into 2 pieces. Skewer each half with pickle slice lightly curled.
- 9. On sheet pan with WINGS branded liner paper, place sandwich slightly overlapping. Readjust skewer of top sandwich piece to secure onto bottom piece. Serve with French Fries and Garlic Aioli.
- Serve Immediately
- Allergy Information
- TBD