Turkey Croissant

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
TURKEY,BNLS,WHITE AND DARK MEAT 21 lbs
MUSTARD,PREPARED 8-7/8 oz 1 cup
SALAD DRESSING,MAYONNAISE TYPE 1-5/8 lbs 3-1/4 cup
CROISSANT,HALVED 12-5/8 lbs 100 each
LETTUCE,ICEBERG,FRESH 4 lbs 4-1/3 lbs

Method

1 Slice turkey into thin slices, 16 to 22 slices per pound.
2 Combine mustard and salad dressing; blend well.
3 Slice croissants in half. Overlap croissants on sheet pans. Bake until crisp in 300 F. convection oven, about 3 minutes on high fan,
open vent. Remove from oven.
4 Spread bottom half of each hot croissant with 2 teaspoons salad dressing mixture. Place 3 ounces, 3 to 4 slices meat on each
croissant. Top with other half of croissant. Add lettuce if desired. CCP: Hold at 41 F. or lower for service.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
414 cal 30 g 22 g 22 g 93 mg 1056 mg 57 mg

Portion

1 Sandwich

Yield

100