INGREDIENTS:2 quarts white onions, narrow wedges 1 ½ quarts green, red and yellow bell peppers, julienne 1 ½ cups Italian dressing 1 ½ cups fresh basil, chopped 1 Tbsp. black pepper, coarse grind 4 lbs. frozen white bread dough, thawed and soft as needed, olive oil 1 ½ cups white onions, minced 1 Tbsp. thyme, dry 1 ½ lbs. spinach leaves 3 pounds tomatoes, sliced 5 to 6 lbs. roast beef, sliced DIRECTIONS:Toss onion wedges and julienne peppers with Italian dressing, basil and pepper. Marinate ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.