California Strawberries
The Ripe Ingredient
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ARAMARK 1st Place Recipe Contest Winner: Cali Paradise Club Sandwich with California Strawberries by: Chef Marino
Strawberry Vinaigrette:
12 oz. fresh California strawberries, stemmed and sliced
3/4 cup rice vinegar
3/4 cup olive oil
1 1/2 oz. sugar
2 oz. scallions, sliced
Strawberry Salad:
3 lb. fresh California strawberries, stemmed and sliced
1 1/2 lb. crumbled feta cheese
Ricotta Spread:
1 lb., 2 oz. ricotta cheese
6 oz. low-fat vanilla yogurt
3 oz. sugar
Honey-Pepper Bacon:
72 strips turkey bacon
4 oz. honey
3 tbsp. cracked black pepper
Sandwich Rolls:
12 (7 1/2-inch) French rolls
2 tbsp. olive oil
1 oz. shredded Parmesan cheese
1 1/2 tsp. black pepper
Assembly:
3 lb. fresh California strawberries, stemmed and sliced
1 1/2 lb. whole Bibb lettuce leaves
1 1/2 cups toasted sliced almonds
Directions
To make Strawberry Vinaigrette, in food processor, combine strawberries, vinegar, oil and sugar. Process 1-2 minutes or until smooth. Stir in scallions.
To make Strawberry Salad, combine strawberries, feta and Strawberry Vinaigrette. Toss to mix. To make Ricotta Spread, mix ingredients until well blended. To make Honey-Pepper Bacon, heat convection oven to 350°F or standard oven to 400°F. On sheet pans, arrange turkey bacon in single layer. Brush with honey; sprinkle with pepper. Bake 6-8 minutes or until bacon is browned. To make Sandwich Rolls, heat convection oven to 375°F or standard oven to 425°F. On parchment-lined sheet pan, place rolls 1 inch apart. Brush tops of rolls with oil; sprinkle with cheese and pepper. Bake 4-6 minutes or until cheese is melted. Cool to room temperature. To assemble sandwiches, spread 2 oz. Ricotta Spread on cut sides of each roll. Layer bottom half of roll with 4 oz. strawberries, 6 lettuce leaves and 6 strips turkey bacon. Place top half of roll on sandwich and cut in half diagonally. To serve, place 1/2 sandwich on plate. Place 3 lettuce leaves on the side; top with 4 oz. Strawberry Salad. Sprinkle salad with 1 Tbsp. almonds.
Nutritional Information
Yield: 24 servings
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