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Food Management Staff

September 1, 2004

1 Min Read
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FM Staff

Yield: 10 servings

10 each whole wheat biga rolls (4 ozs. each)
20 oz. pepper Jack cheese, sliced
15 oz. avocado mayonnaise (puree 1 avocado per 1 cup mayonnaise)
10 oz. sprouts

FOR THE RIBBON SLAW:
8.75 oz. carrots
8.75 oz. zucchini
8.75 oz. summer squash
1 /4 cup purchased Zinfandel dressing

  1. FOR THE RIBBON SLAW: Julienne all vegetables on a mandolin. Marinate in the dressing in the refrigerator for 4 hours.

  2. PER SERVING: Spread 3 /4 ozs. avocado mayonnaise on each half of roll. On bottom half of roll, stack 2 oz. Jack cheese, 3 oz. ribbon slaw and 1 oz. sprouts.Top with other half of roll and slice for presentation.

Recipe from Helen Wechsler, Associate Director of Restaurant Operations, Boston College, Chestnut Hill, MA.

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

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