A+ TM SIMPLY SANDWICHES TM
Thank you for all you do! To our Cafeteria Heroes - it is your hard work and your commitment to making sure every child has access to a hearty, filling meal that is our true inspiration. You re the reason today s students are able to learn and become leaders of future generations. We hope this recipe booklet helps bring even more inspiration. Your General Mills Team 2
Chef Monica C oulter I joined General Mills in 2004 with a Master s in Nutrition and a culinary degree. Not having any children of my own, I was surprised when I was assigned the K-12 segment. I had no idea this role would awaken such a lifelong passion. I discovered that I adored you all foodservice workers your collaborative nature, your heartfelt dedication, and just all around sense of fun. The students are incredible, from the wide-eyed little ones all the way up to the gawky, trying-to-pass-for-adults teenagers. To be able to combine my love for creating healthy foods with figuring out ways to support busy Operators and their teams while helping feed children has truly made this position my dream job. I hope you and your students enjoy these sandwich recipes as much as I ve enjoyed creating the recipes for you. 3
5OUT OF 10 RESTAURANTS SERVE SANDWICHES ON KID MENUS PANINIS on kid menus HAVE GROWN +33% since last year Sandwich FACTS BREAD IS THE #1 DRIVER of what makes a sandwich great 42% Bread 38% 8% 7% 6% Meats / poultry / Proteins Sauces / Flavors Toppings Cheese 4 SANDWICHES ARE THE 5TH MOST POPULAR school lunch entrée sandwiches are the TOP cold entrée choice 1 2 3 4 5 SANDWICH SERV INGS have grown +4% IN K-12 SCHOOLS SINCE LAST YEAR!
Breads PILLSBURY TM PaniniP Press-less Panini breads make hot Paninis easy without additional equipment and labor. Ciabatta Pre-sliced Ciabatta breads help elevate your every day, cold sandwiches. Biscuits B Baked Easy Split Biscuits make it a cinch to offer biscuit sandwiches anytime. 5
A note from Chef Monica: How to use this book I wanted to give you two options on how to make this sandwich. You could jazz up your normal turkey sandwich simply by replacing your breads with Pillsbury Breads to make a Chicken Ciabatta Sandwich" or you could make the sandwich a little more exciting for your students and use my recipe with Pillsbury Breads to make a "Chicken Apple Salad style sandwich. Make a Chicken Ciabatta Sandwich" just by swapping out your sandwich breads with Pillsbury Breads and keeping your usual ingredients or use the additional ingredients from the right side to make it Chicken Apple Salad" ciabatta sandwich. Most of my inspiration comes from cafeteria heroes like you, so these tips mention the recipes I ve used to plus up these sandwiches! Find these recipes in the back, in the Index & More section! Here are my instructions on how I d recommend making your sandwich a "Chicken Apple Salad one. I ve focused on making hot Panini sandwiches and cold Ciabatta sandwiches, but these breads are as versatile as you make them! The icons here show whether this sandwich is hot or cold. I always think in terms of whole meals and so I also wanted to provide you with a suggested menu pairing of mine for this sandwich. Measurements are in orange = grain, red = meat, green = vegetable, yellow = fruit. You can see how it comes together in the picture on the left! 6 Note: To determine contributions towards meal pattern requirements, please consult the USDA Food Buying Guide, a manufacturer s Product Formulation Statement, or CN label.
e m e r p u ti alian STURKEY & CHEESE PANINI 8
Ingredients for Turkey & Cheese Panini Pillsbury Panini pieces 1½ oz eqturkey ½ oz Mozzarella cheese Make it Italian Supreme 1 Tbsp Marinara 4 tsp Green bell pepper & black olives 3 slices Turkey pepperoni Assembly Instructions 1 Place Paninis, grill side down, on a parchment-lined sheet pan. 2 3 4 5 Arrange sliced turkey on Paninis and drizzle with marinara. Add turkey pepperoni, olives, green peppers, and cheese. Top with Paninis, grill marks facing up. Heat in a 350 Convection oven for 7 to 10 minutes or until 165 internal temperature is reached. Keep warm. Menu pairing! 2 oz eq Italian Supreme 2 oz eq Panini 1 cup Salad 1 cup Pears & Strawberries 1 cup Milk 9
Barbecue CHICKEN PANINI 10
Ingredients for Chicken Panini Pillsbury Panini pieces 2 oz eq Grilled chicken breast Make it Barbecue 1 ¼ oz Coleslaw 1 oz Blueberries 2 Tbsp Barbecue sauce Assembly Instructions 1 2 3 4 Prepare blueberry coleslaw. Portion n out ½ cup servings so your kids can add d it to the sandwich when they re ready to eat! Heat diced chicken in BBQ sauce. Place Paninis grill side down on a parchment-lined sheet pan. Scoop warm BBQ chicken on Paninis andd spread evenly. Top with Paninis, grill marks facing up. Keep warm. T IP Try the refreshing Blueberry Coleslaw recipe published by School Nutrition! 1 ¼ oz Purple cabbage Menu pairing! 2 oz eq BBQ Chicken 2 oz eq Panini ½ cup Blueberry Coleslaw ½ cup Yellow corn 1 cup Strawberries 1 cup Milk 11
Cuban-style HAM & CHEESE PANINI 12
Ingredients for Ham & Cheese Panini Pillsbury Panini pieces ¾ oz eq Ham ¾ oz eq Turkey Make it Cuban-style ½ cup Cucumber tomato salad Mustard Assembly Instructions 1 2 3 4 5 6 Prepare cucumber tomato salad. Portion out ½ cup servings so your kids can add it to their sandwich when n they're ready to eat! Place Paninis, grill side down, on a parchment-lined sheet pan. Arrange ham and turkey slices on Paninis. Top with shredded cheese. Top with Panini pieces, grill marks facing up.. Optional Step: Place parchment paper on top of sandwiches. Place a sheet pan on top to flatten sandwiches. Heat in a 350 Convection oven for 7 to 10 minutes or until 165 internal temperature is reached. Keep warm. Serving suggestion: Serve mustard packet on side for students to add as little or as much as they want. T IP ½ oz Mozzarella cheese Try Project Bread s recipe from Chef Vin Connelly for refreshing Cucumber Tomato salad it s a perfect addition to this sandwich. Menu pairing! 2 oz eq Cuban Ham & Cheese 2 oz eq Panini ½ cup Cucumber Tomato Salad 1 ½ cup Black beans & Salad 1 cup Banana 1 cup Milk 13
Taco-style FISH PANINI 14
Ingredients for Fish Panini Pillsbury Panini pieces 2 oz eq Prepared fish sticks 1 Tbsp Cheddar cheese Make it ¼ cup Romaine lettuce Taco-style 3 oz spoodle Pineapple salsa 1 wedge Lime Assembly Instructions 1 2 3 4 5 Portion out taco toppings : Romaine lettuce, pineapple salsa, lime wedge, cilantro o sprigs. Serve on the side for fun student customization and to prevent sandwich sogginess. Place Paninis, grill side down, on a parchment-lined sheet pan. Sprinkle cheese on Paninis. Arrange prepared fish sticks on Paninis. Top with Panini pieces, grill marks facing up. Keep warm. T IP Try the USDA recipe for Pineapple Salsa on The Institute of Child Nutrition s website. 2 small sprigs Cilantro Menu pairing! 2 oz eq Fish Taco 2 oz eq Panini ½ cup Pineapple salsa & Lettuce Jicama & Green pepper sticks Mango & Raspberries 12 15 ½ cup 1 cup 1 cup Milk
Mediterranean HUMMUS PANINI 16
Ingredients for Hummus Panini Pillsbury Panini pieces ¼ cup Hummus 2 Tbsp Tomato Make it Mediterranean ¼ cup Romaine lettuce 1 Tbsp Greek feta salad dressing Assembly Instructions 1 2 3 Place Paninis, grill side down, on a parchment-lined sheet pan. Spread hummus evenly across Paninis. Add tomatoes, romaine lettuce and drizzle with dressing. Top with Panini piece, grill marks facing up. Serve chilled. Menu pairing! 1 ½ oz eq. 2 oz eq ½ cup ½ cup ½ oz. eq. 1 cup 1 cup Mediterranean hummus Panini Lettuce & Tomatoes Cucumbers & Red pepper strips Cheese stick Orange and Kiwi Milk 17
Don t refreeze Pillsbury Panini breads once they ve been thawed. If you have leftover product turn them into irresistible Pesto Points or Cinnamon Triangles! Pesto Points Ingredients per 8 Pesto Points 2 each Pillsbury Panini pieces 2 Tbsp Kale pesto ½ Tbsp Mozzarella cheese, shredded Dash Red pepper flakes T IP New or nt s recipe fhe o m r t Ve ne Try ool Cuisi. I love with Sch Pesto tossed Kale Pesto Kale ta too. pas Assembly Instructions 1 2 3 4 5 Spread each Panini lightly with ½ Tbsp Kale pesto. Sprinkle with cheese and pepper flakes. Cut each Panini in half then cut each ½ into two triangles. Place Pesto Points on a parchment-lined sheet pan and separate slightly. Bake in 350º Convection oven for 5 to 7 minutes. (Note: right 8 Pesto Points = 2 oz. eq. grains) 8.5" x 9" sample hand page allow 3/8" margin for f r punches fo Cinnamon Triangles per 8 Cinnamon Triangles Ingredients 2 each Pillsbury Panini pieces 2 sprays Butter-flavored spray 1 Tbsp Cinnamon sugar (¼ cup Cinnamon per 1 cup Sugar) Assembly Instructions 1 Lightly coat each Panini with butter-flavored spray. 2 Cut each Panini piece in half then cut each half into two triangles 3 Bake on parchment-lined sheet pan in 350º convection oven for 5 to 7 minutes. 4 Toss with cinnamon sugar to coat. (Note: 8 Cinnamon Triangles = 2 oz. eq. grain) 18
Caprese-style TURKEY CIABATTA SANDWICH AppleSalad CHICKEN CIABATTA SANDWICH Banh Mi CHICKEN CIABATTA SANDWICH CIABATTA Curried EGG SALAD CIABATTA SANDWICH Philly Cheesesteak ROAST BEEF CIABATTA SANDWICH Hot StiX BONUS RECIPE 19
Caprese -Style TURKEY CIABATTA SANDWICH 20
Ingredients for Turkey Ciabatta Sandwich Pillsbury Ciabatta 1 ½ oz eq Turkey ¼ cup Romaine lettuce ¼ cup tomato slices Make it Caprese Style 1 Tbsp Balsamic vinaigrette ⅛ tsp Basil, Dried ½ oz Mozzarella cheese Assembly Instructions 1 2 3 4 5 Place Ciabattas on a parchment-lined ed sheet pan. Remove top halves and set aside. Arrange sliced turkey on Ciabatta bottoms. Add shredded romaine, tomato slices and shredded cheese. Drizzle with vinaigrette. Replace Ciabatta ta tops. Evenly apply butter flavored spray on Ciabatta tops and sprinkle with dried basil. Serve chilled. Menu pairing! 2 oz eq Caprese Turkey 2 oz eq Ciabatta 1 cup Broccoli & Carrots 1 cup Red & Green grapes 1 cup Milk 21
AppleSalad CHICKEN CIABATTA SANDWICH 22
Ingredients for Chicken Ciabatta Sandwich Make it Apple Salad Pillsbury Ciabatta cup chicken salad ½ cup Romaine lettuce tsp Dried cranberries 2 tsp Green apples Assembly Instructions 1 2 3 4 Make apple chicken salad. Place Ciabattas on a parchment-lined d sheet pan. Remove top halves and set aside. Scoop and spread chicken salad on Ciabatta bottoms. Add shredded romaine. Replace Ciabatta tops. Serve chilled. T IP Try Project Bread s yummy Chicken salad with apples and raisins from Boston Public School - I substituted cranberries for the raisins. Menu pairing! 2 oz eq Apple Chicken Salad 2 oz eq Ciabatta ½ cup Shredded lettuce ½ cup Broccoli cheddar soup ½ cup 1 cup 1 cup Cut Carrots Watermelon Milk 23
Banh mi CHICKEN CIABATTA SANDWICH 24
Ingredients for Chicken Ciabatta Sandwich Pillsbury Ciabatta 2 oz eq Grilled chicken breast 1 Tbsp Asian sesame salad dressing Make it Banh Mi ½ cup Pickled vegetables, well drained 2 each Cilantro sprigs Assembly Instructions 1 2 3 4 Place Ciabattas on parchment-lined d sheet pan. Remove top halves and set aside. Arrange sliced chicken on Ciabatta bottom halves. Drizzle with dressing. Add pickled vegetables and cilantro sprigs. Replace Ciabatta tops. Serve chilled. T IP Try Jeremy West s (SNS, Nutrition Services Director) Quick Pickle Recipe from the 2016 ANC Education Session! Menu pairing! 2 oz eq Banh Mi Chicken 2 oz eq Ciabatta ½ cup Pickled Vegetables ½ cup Edamame 1 cup Pineapple 1 cup Milk 25
Curried EGG SALAD CIABATTA SANDWICH 26
Ingredients for Egg Salad Ciabatta Sandwich Pillsbury Ciabatta cup Egg salad Make it Curried 4 slices English cucumber 3 rings Red onion Curry powder Assembly Instructions 1 Make curried egg salad. 2 Place Ciabattas on a parchment-lined d sheet pan. Remove top halves and set aside. 3 Place 2 - #12 scoops of Egg Salad on Ciabatta bottoms and spread evenly. 4 Arrange cucumber and red onion across s egg salad. Replace Ciabatta tops. Serve chilled. T IP Transform USDA s Egg Salad recipe with just 2 Tbsp of Curry Powder. Menu pairing! 2 oz eq Curried Egg Salad 2 oz eq Ciabatta 1 cup Sugar snap peas, Yellow squash & Carrots 1 cup Fruit cocktail 1 cup Milk 27
P hilly Cheesesteak ROAST BEEF CIABATTA SANDWICH 28
Ingredients for Roast Beef Ciabatta Sandwich Make it Philly Cheesesteak Pillsbury Ciabatta 1½ oz eq Roast beef slices ½ oz Cheddar cheese ½ cup Roasted peppers and onions Assembly Instructions 1 2 3 4 Place Ciabattas on a parchment-lined ed sheet pan. Remove top halves and set aside. Arrange roast beef slices on Ciabattaa bottoms and add cheddar cheese. Add roasted peppers and onions and replace Ciabatta tops. Heat in a 350 Convection oven for 5-7 minutes or until cheese is melted. Keep warm. T IP Roasting the peppers and onions adds an additional layer of flavor without additional sodium. I ve included one of my favorite recipes for it in the back! Menu pairing! 2 oz eq 2 oz eq ½ cup ½ cup 1 cup 1 cup Philly cheesesteak Ciabatta Peppers & Onions Baked sweet potato "fries" Applesauce Milk 29
P hilly Cheesesteak Don t refreeze Pillsbury Ciabatta bread once they ve been thawed. If you have leftover product turn them into irresistible Hot Stix! Hot Stix per 8 Hot Stix Ingredients 1 each Pillsbury Ciabatta 2 sprays Butter-flavored spray 1 tsp Hot wing or hot sauce 2 Tbsp Cheddar cheese, shredded Assembly Instructions 1 2 3 4 5 Cut Ciabatta into 8, ¾ inch wide strips. Lightly coat with butter-flavored spray. Drizzle with hot sauce and sprinkle with cheese. Place Stix on parchment-lined sheet pan and separate slightly. Bake in 350º Convection oven for 5 to 7 minutes. (Note: 8 Hot Stix = 2 oz. eq. grain) 30
Hawaiian HAM, EGG & CHEESE BISCUIT SANDWICH PANINI Spicy BACON & EGG BISCUIT SANDWICH BISCUITS Smashed Tots CHICKEN BISCUIT SANDWICH 31
Hawaiian HAM, EGG & CHEESE BISCUIT SANDWICH 32
Ingredients for Ham, Egg & Cheese Biscuit Sandwich Make it Hawaiian Pillsbury Biscuit 1 oz Scrambled egg patty 1 oz eq Ham ½ oz Mozzarella cheese 1 each Pineapple ring Assembly Instructions 1 2 3 4 5 Roast pineapple rings by placing well-drained pineapple rings on parchment lined full sheet pans: Spray lightly with butter flavored pan release spray, bake in a 350º Convection oven for 20 to 25 minutes or until edges are charred. Place tray of thawed biscuits on sheet pan. Remove top halves and set aside. Stack warm egg patty, ham slice, and roasted Pineapple ring on biscuit bottoms. Sprinkle cheese across pineapple ring, replace biscuit tops and wrap in foil if desired. Heat in a 350 Convection oven for 5-7 minutes or until cheese is melted. Keep warm. Menu pairing! 2 oz eq Hawaiian Egg & Cheese 2 oz eq Biscuit ½ cup Orange Juice ½ cup Cantaloupe & Berries 1 cup Milk 33
Spicy BACON & EGG BISCUIT SANDWICH 34
Ingredients for Bacon & Egg Biscuit Sandwich Pillsbury Biscuit 1 oz Scrambled egg patty Make it Spicy 1½ slices Cooked bacon 1 oz Pepper jack cheese Assembly Instructions 1 Place tray of thawed biscuits on sheet pan. Remove top halves and set aside. 2 3 4 Stack warm egg patty, half slice of cheese, and bacon slices on biscuit bottoms. Replace biscuit tops and place half slice of cheese across top of biscuits. Heat in a 350 Convection oven for 5-7 minutes or until cheese is melted. Keep warm. Menu pairing! 2 oz eq Spicy Bacon, Egg & Cheese 2 oz eq Biscuit ½ cup Orange Juice ½ cup Fresh Strawberries 1 cup Milk 35
Smashed Tots CHICKEN BISCUIT SANDWICH 36
Ingredients for Chicken Biscuit Sandwich Make it Smashed Tots Pillsbury Biscuit 2 oz eq Prepared chicken filet ½ oz Cheddar cheese 4 each Prepared tater tots ½ tsp Hot wing or hot sauce Assembly Instructions 1 Place tray of thawed biscuits on sheet pan. Remove top halves and set aside. 2 3 4 5 Add warm chicken filets, then tater tots on biscuit bottoms. Sprinkle cheese across tater tots and replace biscuit tops. Lightly drizzle hot sauce across top of biscuits. Heat in a 350 Convection oven for 5-7 minutes or until cheese is melted. Keep warm. Menu pairing! 2 oz eq Smashed tots chicken 2 oz eq Biscuit 1 cup Green beans ½ cup Peaches 1 cup Milk 37
38 Notes
INDEX & MORE INDEX & more 39
40 INDEX Hot Italian Supreme Turkey Panini Barbecue Chicken Panini Cuban-Style Ham & Cheese Panini Taco-Style Fish Panini P hilly Cheesesteak Roast Beef Ciabatta Sandwich Smashed Tots Chicken Biscuit Sandwich Hawaiian Ham, Egg & Cheese Biscuit Sandwich Spicy Bacon & Egg Biscuit Sandwich Mediterranean Hummus Panini Caprese-Style Turkey Ciabatta Sandwich Chicken Apple Salad Ciabatta Sandwich Banh Mi Chicken Ciabatta Sandwich C urried Egg Salad Ciabatta Sandwich Breakfast SANDWICHES Hawaiian Ham, Egg & Cheese Biscuit Sandwich Spicy Bacon & Egg Biscuit Sandwich Leftover SANDWICHES C old SANDWICHES BREAD IDEAS Pesto Points (Panini Bread) Hot Stix (Ciabatta Bread) Cinnamon Triangles (Panini Bread) 8-9 10-11 12-13 14-15 28-29 36-37 32-33 34-35 16-17 20-21 22-23 24-25 26-27 32-33 34-35 18 30 18
PRODUCT Info Pillsbury Panini Bread UPC PRODUCT DESCRIPTION SCHOOL MEAL EQUIVALENT CASE/PACK 100-94562-37737-0 Pillsbury Panini Bread 1 oz eq grain 192/0.82 oz Note: Two pieces of Paninis equals one sandwich Panini Ingredients: Water, Whole Wheat Flour, Enriched Flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Soybean Oil, Nonfat Milk. Contains less than 2% of: Sugar, Dry Yeast, Salt, Potassium Chloride, Wheat Flour, Sodium Gluconate, Natural Flavor, Yeast Extract, Molasses, Enzymes, Ascorbic Acid. CONTAINS WHEAT AND MILK; MAY CONTAIN SOY INGREDIENTS. Press-less Panini bread: Makes it easy for your staff to offer hot Panini sandwiches with just an oven. 1 oz. eq. grain versatility: Use one slice to make open faced sandwiches or flatbreads. 2 oz. eq. grain versatility: Make any hot sandwich more delectable with pre-grilled Panini bread. Low sodium: Whole grain goodness with only 100 mg of sodium per slice or 200 mg of sodium per sandwich. Pillsbury Panini Bread Nutrition Facts Serving Size 1 piece (23g) Servings Per Container 192 Amount Per Serving Calories 80 Calories from Fat 15 % Daily Value* Total Fat 2g 3% Saturated Fat 0g 0% Trans Fat 0g Cholesterol 0mg 0% Sodium 100mg 4% Total Carbohydrate 15g 5% Dietary Fiber 1g 5% Sugars 1g Protein 3g Vitamin A 0% Vitamin C 0% Calcium 0% Iron 4% Thiamin 6% Riboflavin 0% Niacin 4% Folic Acid 2% *Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. UPC PRODUCT DESCRIPTION SCHOOL MEAL EQUIVALENT CASE/PACK 100-94562-37738-7 Pillsbury Ciabatta Bread 2 oz eq grain 96/1.80 oz Note: One pre-sliced Ciabatta equals one serving. Pillsbury Ciabatta Bread Ciabatta Ingredients: Water, Whole Wheat Flour, Enriched Flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Soybean Oil, Nonfat Milk. Contains less than 2% of: Sugar, Dry Yeast, Salt, Potassium Chloride, Wheat Flour, Sodium Gluconate, Natural Flavor, Yeast Extract, Molasses, Enzymes, Ascorbic Acid. CONTAINS WHEAT AND MILK; MAY CONTAIN SOY INGREDIENTS. Pre-sliced Ciabatta bread: Makes it easy to serve cold sandwiches like the ones kids love outside of school 2 oz. eq. grains per sandwich: Easy equivalencies, easy menuing. Low sodium: Whole grain goodness with only 170 mg sodium per sandwich. Pillsbury Biscuits Note:Two pieces of Paninis equals one sandwich Pillsbury Ciabatta Bread Nutrition Facts Serving Size 1 piece (51g) Servings Per Container 96 Amount Per Serving Calories 160 Calories from Fat 30 % Daily Value* Total Fat 3.5g 5% Saturated Fat 0.5g 3% Trans Fat 0g Cholesterol 0mg 0% Sodium 170mg 7% Total Carbohydrate 30g 10% Dietary Fiber 3g 10% Sugars 2g Protein 5g Vitamin A 0% Vitamin C 0% Calcium 2% Iron 8% Thiamin 10% Riboflavin 6% Niacin 8% Folic Acid 6% *Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Note: One pre-sliced Ciabatta equals one serving. UPC PRODUCT DESCRIPTION SCHOOL MEAL EQUIVALENT CASE/PACK 100-94562-32271-4 Pillsbury Whole Grain-Rich Baked Biscuit Easy Split 2.0 oz 2 oz eq grain 120/2.0 oz Easy prep: Easy Split feature makes it easy to serve breakfast sandwiches no knives needed. 2 oz. eq. grains per sandwich: Easy equivalencies, easy menuing. Heat and serve: No additional prep work needed. Biscuit information: http://www.generalmillscf.com/products/category/frozen-baked-goods/biscuits/freezer-to-oven/pillsbury-whole-grain-rich-1oz-0gtfa 41
CAFETERIA HERORecipes Blueberry C oleslaw 1 lb, 8 oz 3/4 cup 1 Tbsp 1 1/2 Tbsp 1 Tbsp 4 lb 3 lb, 6 oz 8 oz 12 oz 1 1/4 cup 3 lb, 6 oz Mayonnaise, reduced fat Vinegar, red wine Honey Ground Cumin Salt Cabbage Shredded, purple Cabbage Shredded, green Onion, thinly slices Carrots, shredded Cilantro, chopped Blueberries, fresh Recommended to serve as part of: BARBECUE CHICKEN PANINI Servings: 50 (4 oz. servings) Recipe by: School Nutrition Directions For dressing, combine the mayonnaise, vinegar, honey, cumin and salt and stir to mix well. In a large bowl, toss together the cabbages, onion and carrots. Add the Dressing and stir to coat well. Gently fold in blueberries to finish. Recommended to serve as part of: BANH MI CHICKEN CIABATTA SANDWICH Servings: 40 (1/2 cup each serving) Recipe by: Jeremy West,as presented at 2016 ANC Education Session Directions Bring vinegar, water, sugar, salt, peppercorns and mustard seeds to a boil in a medium pot over high heat, stirring occasionally. Reduce heat to medium-low and simmer for 10 minutes. Place vegetables in a heatproof container, strain hot brining liquid over vegetables. Cover and chill for at least 2 hours. Drain well to serve. Quick P ickle Vegetable 2 cups 2 cups 1/2 cup 2 tsp 1 Tbsp 1 Tbsp 8 cups 4 cups 4 cups 4 cups Vinegar, apple cider Water Sugar Salt, kosher Peppercorns, black Mustard Seeds Carrots, shredded Radishes, shredded Cucumbers, thinly sliced Red Onion, thinly sliced Cucumber Tomato Salad 13 lbs 15 lbs 2 large 1 3/4 cups 3/4 lb 1 1/2 Tbsp 1 1/2 tsp Cucumbers, unpeeled, diced 1/2 inch Tomatoes, diced 1/2 inch Red Onions, diced 1/4 inch Olive Oil Parsley, flat leaf, finely chopped Salt, Kosher Black Pepper, ground Recommended to serve as part of: CUBAN-STYLE HAM & CHEESE PANINI Servings: 100 (3/4 cup each serving) Recipe by: Chef Vincent Vin Connelly, as published in Project Bread Directions Combine all ingredients in a large bowl. Chill well before serving. 42
Apple Chicken Salad 10 cups 1/2 cup 4 Tbsp 1 cup 4 tsp 20 lb 18 cups 6 cups 2 cups CAFETERIA HERORecipes Mayonnaise Sugar Garlic powder Vinegar, red wine Black Pepper, ground Chicken, cooked and diced Celery, finely chopped Green Apples, skin on, chopped Dried Cranberries or Raisins Recommended to serve as part of: CHICKEN SALAD CIABATTA SANDWICH Servings: 150 (2/3 cup each serving) Recipe by: Boston Public School, as published in Project Bread Directions Combine all ingredients and mix lightly until well blended. Portion with 2, #12 scoop for a 2/3 cup serving. Combine Mayonnaise, sugar, garlic, vinegar and pepper and stir well to make the dressing. Add chicken, celery, apples and cranberries and stir well. Chef Monica s Note: Recommended to serve as part of: CURRIED EGG SALAD CIABATTA SANDWICH Servings: 50 (2/3 cup each serving) Recipe by: USDA I substituted cranberries for raisins I like the different level of f lavor it brings. Directions Chef Monica s Note: I just added 2 Tbsp of Curry Powder to this already delicious USDA egg salad recipe. Curried Egg Salad 50 each 1 1/2 cups 3 1/2 cups 1 1/2 tsp 1 1/2 tsp 2 Tbsp 1 3/4 cups 1 cup Fresh large eggs, hard- cooked, peeled, chilled, finely chopped Red Onions, finely chopped Fresh Celery, finely chopped Black pepper, ground Mustard, dry Curry Powder (if desired) Mayonnaise, low fat Sweet Pickle relish, undrained Roasted Peppers & Onions 9 each 9 each 8 each Green bell peppers, cored, seeded and cut into thin strips Red bell peppers, cored, seeded and cut into thin strips Red onion, peeled and cut into thin slices Recommended to serve as part of: PHILLY CHEESESTEAK ROAST BEEF CIABATTA SANDWICH Servings: 50 (1/2 cup each serving) Recipe by: Chef Monica Directions Scatter bell peppers and onions, one layer thick, on parchment lined sheet pans. Spray lightly with butter-flavored pan spray. Roast in a 350 Convection Oven for 10 to 15 minutes or until softened and slightly charred. Chef Monica s Note: I love how much f lavor you can get from these vegetables without all the extra salt! 43
P ineapple Salsa 2, #10 Cans 7 ½ cups 1 cup 8 each CAFETERIA HERORecipes Pineapple Tidbits, canned light syrup, drained Bell Peppers, Red, diced 1/4 inch Vinegar, Red Wine Jalapeno, fresh, seeded and diced 1/4 inch Recommended to serve as part of: TACO-STYLE FISH PANINI Servings: 50 (3 oz. spoodle each serving) Recipe by: USDA, as on the Institute of Child Nutrition s Website Directions Mix ingredients well. Recommended to serve as topping for: PESTO POINTS Servings: 62 Panini Pieces (1 Tbsp each Panini slice) Recipe by: Vermont s New School Cuisine Directions Tear kale into 2-inch pieces. Use a food processor fitted with steel blade to process recipe in batches. Transfer completed batches to a large bowl, stirring well at the end to blend. Chef Monica s Note: Since this is kale, each serving counts as a 1/8 cup of dark green vegetable! Chef Monica s Note: I adapted this fruit salsa to be pineapple salsa because I love the refreshing f lavor of the fruit! Kale Pesto 2 lb 1 1/2 cups 1/2 cup 2 Tbsp 1 Tbsp 1 Tbsp 1/2 tsp Kale, thick stems removed Olive Oil Grated Parmesan Cheese Lemon Juice Chopped Garlic Kosher Salt Ground Black Pepper 44
SAVE THE TIME GET IDEASWITH OUR INNOVATIVE TOOLS AND HANDY RESOURCES. PILLSBURY TM BREADS TOOLS Contact your sales rep to get promotional and inspirational tools for your sandwiches. WEBSITE Visit our website for the latest product news and information from General Mills. www.generalmillscf.com/industries/k12 REBATES AND PROMOTIONS Rebates and promotions are available through your local sales representative. MENU TEMPLATES Get free monthly and cycle menu templates from General Mills Bell Institute of Health and Nutrition to help you plan even more efficiently. www.bellinstitute.com/en/k-12 RECIPE BOOKS Find inspiration on our recipe books for Blender-less smoothies and sandwiches. They re available from your local sales representative and on our website. A+ K-12 CONNECTIONS EVENTS Meet up with other foodservice K-12 operators to learn more ablout General Mills products, nutritional trends, culinary ideas, and to share best practices. Contact: Your Sales Rep Visit: generalmillscf.com/k12 Call: 1.800.767.5404 45
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