CHICKEN OF THE SEA Yield: 24 sandwiches. 24 artisan crusty rolls, sliced to taste, garlic mayonnaise 24 leaves of leafy green lettuce, washed and patted dry 24 slices of provolone cheese 24 slices of Swiss cheese 1 Chicken of the Sea Premium Pink Salmon, 40-oz. pouch 48 slices of avocado 48 slices of red onion rings to taste, fresh ground pepper to taste, creamy Italian dressing Spread each half of crusty bread with desired amount of garlic mayonnaise. Layer bottom half of roll with one ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess 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’sFREE, easy and quick.