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CAPRESE SLIDER

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.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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