Download Recipe - Gordon Food Service

FOR GEN Z
Juarez Torta
This sandwich features avocado cream sauce spread
on top of an artisan Dutch crunch roll, layered with
savory pot roast, pepper Jack cheese, spring mix,
grilled pineapple, green and red peppers.
Recipe Manager code: sand405
Yield: 24 14-oz. serving
Reorder No. Description
331201
219090
777587
612456
198757
321141
173500
Recipe
Amount
GFS® Cooked Pork Pot Roast, warmed
6 lb.
Sienna Bakery® Dutch Crunch Rolls, sliced 24 ct.
GFS Pepper Jack Cheese Slices, .75 oz.
48 ct.
GFS Sliced Pineapple, drained, grilled and warmed 48 ct.
Markon® Large Green Peppers, sliced and grilled 1½ lb.
Red Peppers, sliced and grilled
1½ lb.
Markon Conventional Spring Mix
6 oz.
Avocado Cream
36 oz.
Preparation Instructions
Wash hands. Wash all fresh, unpackaged
produce under running water. Drain well.
1] Hand-shred the pork. Place in a storage
container, label, date, and refrigerate for
future service. CCP: Refrigerate at 41°F,
or below.
To prepare à la carte:
1] Toast the inside of a sliced roll on a
heated char-grill or broiler. 2] Place
4 oz. warmed pork on the inside of the
bottom half of the roll. Cover the pork
with the cheese. Place under a heated
salamander or broiler to melt. CCP: Final
internal cooking temperature must reach
a minimum of 135°F, held for a minimum
of 15 seconds. 3] Place 2 slices of grilled
and warmed pineapple and 1 oz. each of
warmed grilled green and red peppers on the pork. Top with ¼ oz. spring mix.
4] Drizzle 1½ oz. avocado cream on the top of the spring mix.
Place the top of the roll on the sandwich.
6
Avocado Cream
Recipe Manager code: sauce259
Yield: Approx. 36 oz.
Reorder No.
Description
Amount
592331
285218
131920
Green Avocados
GFS Sour Cream
Gordon Signature® Real Mayonnaise
1 ct.
1 lb.
8 oz.
Preparation Instructions
Wash hands. Wash all fresh, unpackaged produce
under running water. Drain well. 1] Place the avocado
in a stainless-steel mixing bowl and mash until smooth.
Add the sour cream and mayonnaise. Mix thoroughly.
2] Place in a covered storage container and place a
piece of film wrap on top of the avocado cream. Label,
date, and refrigerate for future service. CCP: Refrigerate
at 41°F, or below.
Selling Price: $10.00
Cost per Portion: $3.55
Profit: $6.45
Food Cost: 35%
Dinnerware: American Metalcraft Olive Wood Board, 15"
7

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