Vegetarian Focaccia
| Shelf Life: | 1 day |
| Portion/Serving: | 1 each |
| Revision Date: | Feb 1, 2013 |
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Notes
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Ingredients
| 1 | Vegetable skewer, skewer removed | |
| 2 | oz. | Fresh mozzarella - sliced |
| 1 | oz. | Arugula |
| 1 | tbsp. | Balsamic dressing #955 |
| 2 | ea. | Red onion thin sliced into rings |
| 2 | ea. | Tomato slices - 6x6 |
| 1 | oz. | Sun-dried tomato pesto |
| ¼ | tsp. | Salt |
| ⅛ | tsp. | Black Pepper |
Equipment
- Knife
- Cutting board
- 1 oz. ladle
- Mesh screen
- Spoon
- Bowl
- Picks
Preparation
- Slice focaccia in half lengthwise.
- Spread sun dried tomato pesto on base of bread.
- Add grilled veggies and fresh mozzarella slices.
- Place on MerryChef mesh screen, and cook in MerryChef oven: 1 minute 20 seconds at 100% Fan and 40% Microwave, with top piece of bread cut side down.
- Add arugula, dressing, onion, and tomato. Season with salt and pepper.
- Place top on sandwich to finish.
PLATING
DINE-IN: Place two picks in the HOT sandwich, then in half diagonally. Place the sandwich on the Cardinal R 0864 oval plate.
TO-GO: Place sandwich in DublView bag 300090 and close. Seal with MADE Market round sticker.
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