RECIPE DETAILS
Item ID: PF004
Batch Quantity: 105
Serving Size: 2
Serving Measure: SLIDERS
Serving Description: 2 sliders
Nutrition Link: 80372
Food Category: Vegetarian
HACCP: VEGA
HACCP Process Category: NoCook
Recipe Source: PF
RECIPE DETAILS
Item ID: PF004
Batch Quantity: 105
Serving Size: 2
Serving Measure: SLIDERS
Serving Description: 2 sliders
Nutrition Link: 80372
Food Category: Vegetarian
HACCP: VEGA
HACCP Process Category: NoCook
Recipe Source: PF
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe Source: Chef Ann Foundation Plant Forward
Sliced tomatoes yield 87%
Preparation
1. Slice mozzarella into 1 oz slices
2. Slice tomatoes into 1/4″ slices
3. Spread 1 tbsp pesto on top and bottom of slider bun
4. Build sandwich with 1 slice mozzarella and 1 slice tomato
Serving
1 serving = 2 sliders
To serve to-go style:
Wrap in plastic wrap or pop-up foil sheets
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0.25 | Meat/Meat Alternative: 2 | Calories: 321.66 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 11.91% | |
| Red Orange: 0.25 | Grains: 2 | Sodium: 753.16 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0 |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.
