Egg and Bistro Egg Sandwich

Bistro Egg Sandwich Vegetarian

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(HACCP Process #1)

Yield: 20 servings (1 sandwich, 5.6 oz., 159 g)

Meal Equivalencies: 2 oz. eq. meat/meat alternate, 2 oz. eq. grain, 1/8 cup dark green vegetable, 1/8 cup red/orange vegetable

Ingredients

  • 2 lb. 8 oz. *Hard-Boiled Eggs, Sliced
  • 1 lb. Mixed Baby Greens
  • 1 lb. 8 oz. Fresh Sliced Tomatoes, RTU, 1/8” thick
  • 20 pieces WGR Kaiser Roll, 2 oz. eq. grain
  • 2 1/2 cups Honey Mustard Dressing

Directions

Day of Service

PRE-PREP

  1. Clean and sanitize prep area.
  2. Pull sheet pan and cover with parchment paper.
  3. Pull eggs from cooler and place at workstation. CCP: Prepare foods at room temperature in two hours or less.
  4. Wash hands thoroughly and put on gloves. 
SOP: Never handle ready-to-eat foods with bare hands.
  5. Slice eggs and place on sheet pan.
  6. Pull Kaiser rolls and honey mustard dressing and place at work station.
  7. Pull mixed greens and sliced tomatoes from cooler and place at workstation.
  8. Set up assembly line.

PREP

  1. Wash hands thoroughly and put on gloves. SOP: Never handle ready-to-eat foods with bare hands.
  2. Spread each side of the Kaiser roll with 1/2 oz. or 1 tbsp. of honey mustard dressing.
  3. Place 1/4 cup mixed greens or 0.8 oz. on Kaiser Roll bottom.
  4. Add 2 slices of fresh tomato, 1.2 oz. total or 2 – 0.6 oz. pieces.
  5. Top with 2 oz. of sliced whole eggs. CCP: Hold below 41 F.
  6. Add roll top and place in sandwich container.
  7. Wrap or drop in bag and date stamp.

HOLD

Day of Service (continued):
  1. Place in cooler and hold until service. CCP: Hold below 41 F.

SERVE

  1. Serve one sandwich. CCP: Hold below 41 F.

*NOTE

  1. 2 oz. of hard-boiled egg = 2 oz. eq. meat/meat alternate.
  2. If using commercial hard-boiled eggs, please refer to their nutritional information for meal equivalents.

Bistro Egg Sandwich Nutrition Label

 


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