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Gorgonzola Waldorf Sandwiches

Food Management Staff

September 1, 2004

1 Min Read
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FM Staff

Yield: 48 servings

6 lb. chopped cooked chicken
6 lb. red or green seedless grapes, halved
1 lb. 2 oz. crumbled gorgonzola cheese
1 1 /2 lbs. walnut pieces, toasted
2 1 /2 lbs. apples or pears, chopped
4 oz. green onions, sliced
3 oz. lemon juice
1 1 /2 lbs. mayonnaise
48 each croissants, split

  1. Mix all ingredients except mayonnaise and croissants.

  2. Spread cut sides of each croissant with 1 Tbsp. of the mayonnaise; fill with about 1 cup of the chicken mixture.

  3. Place in single layer on parch-ment-covered sheet pan. Bake in 350°F standard oven for 5 minutes or until cheese is melted.

Recipe and photo from Kraft.

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

Contact Food Management at

Becky Schilling (editor-in-chief): [email protected]

Mike Buzalka (executive editor): [email protected]

Tara Fitzpatrick (senior editor): [email protected]

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