Recipe: Oven-Roasted Turkey, Bacon, & Brie on Ciabatta w/ Peach Chutney

STATION: Deli/Grill Author: Brianna Pruden

YIELD: 40 sandwiches, 1.7gal peach chutney
Recipe Cost
NUMBER OF PORTION: 40
PORTION SIZE: 1 sandwich = 4oz turkey, 2oz brie cheese, 2 strips bacon, 1/4c chutney, 1-20oz ciabatta roll

MISE EN PLACE
chef's knife (4), serrated knife, green cutting board (2), colander, 10 qt stock pot, large mixing spoon, 4" full size hotel pan( 3), large sheet pans (4), metal tongs,
2" full size hotel pan, 2" half size hotel pan (2), yellow cutting board, 1/3 cup, 1 cup, 1/2 cup, 1 tsp, 1/2 tsp, 1/2 tbsp, 1/4 tbsp, food scale

INGREDIENTS AMOUNT UNIT PREPARATION & PROCEDURE

Amount Unit Price/Unit Cost
1. Turn on turbo chef and preheat oven to 400°F.
Garlic, cloves, peeled, minced 1/3 cup 0.3333333 cup $0.00 $0.00
CHUTNEY
Peaches, canned, halves, light syrup 7 1/2 lb 2. Mince garlic cloves with a chef's knive on a green cutting board. Drain peaches from 7.5 lb $0.00
juice. Dice peaches with a chef's knive on a green cutting board.
Vinegar, apple cider 2 1/2 cup 3. Combine apple cider vinegar and brown sugar in a 10 qt stockpot over medium-high 2.5 cup $0.00
heat. Bring to a low boil while stirring with a long mixing spoon to dissolve the sugar.
4. Reduce heat to a simmer and add the garlic, ginger, raisins and salt. Simmer for 10
Brown sugar, light, packed 2 1/2 cup minutes stirring periodically. 2.5 cup $0.00
5. Add the peaches and simmer for an additional 10 minutes or until the peaches are
Ginger, ground 1 1/2 tsp cooked. Pour into 4" full size hotel pan and place in warmer. Hold at 135°F. 1.5 tsp $0.00

Raisins, golden 1 2/3 cup 1.6666667 cup $0.00

TURKEY, BACON & BRIE
6. Line raw turkey cutlets in a single layer on 2 large sheet pans. Place sheet pans in
Salt, kosher 3/4 tbsp preheated oven and cook until turkey reaches an internal temperature of 165°F. 0.75 tbsp $0.00
7. Line bacon on 2 large sheet pans and place in preheated oven. After 10 minutes, use
Turkey cutlets, raw 45 cutlets metal tongs to flip bacon onto other side. Then cook the bacon for about 5 more 45 cutlets $0.00
minutes until crispy.
Bacon 80 strips 8. While turkey and bacon are cooking, use the deli slicer to slice brie cheese into 2 -oz 80 strips $0.00
portions. Roll the 2- oz portions and place in 2" full size hotel pan.
Brie cheese 2 1/2 lb 9. Cut cooked turkey cutlets with a chef's knife into 1/4 in slices diagonally on a yellow 2.5 lb $0.00
cutting board and place in a 2" half size hotel pan. Cut cooked bacon strips with a chef's
knife into halves and place in a 2" half size hotel pan.
Ciabatta rolls, 20oz 40 rolls 40 rolls $0.00
ASSEMBLING SANDWICHES
10. Layer bottoms of 20 ciabatta rolls into 2 - 4" full size hotel pans. Place 2 -oz brie
cheese on the roll. Then layer 4 halves of bacon on the cheese. Then place 5 slices of
turkey on top of the bacon. Place top of roll on turkey.
11. Repeat these steps for the remaining 20 sandwiches, layering them on top of the
previous ones in the same hotel pans.
12. Once sandwich assembly is done, cover and place hotel pans in warmer in the grill
area. Hold at 135°F.
13. At 10:45am remove chutney from warmer and place in hot hold pan on grill line.

Line Preparation
14. Ask customer if they would like peach chutney served on their sandwich. If so, use a
#16 scoop to scoop chutney onto sandwich.
15. Place sandwich in turbo chef for 20 seconds.

Plating
16. Cut sandwich on a diagonal with a serrated knife. Serve with fries.

Total Cost: $0.00

Cost per Portion: $0.00
 Menu Item: Seared Gulf Shrimp Pasta with Crispy Bacon
Item Description: Imported penne, asparagus, Roma tomato, artichokes and
crimini mushrooms finished with a light stock.

Recipe
Unit Quantity Ingredient Unit Cost Extension
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Menu Price 18.00
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