20
CONCEPT DEVELOPMENT CONT’D
DESIRED SANDWICH CHARACTERISTICS
1) Bread should be hot and crisp on the outside, inner ingredients warm and moist on the inside.
2) Cheese should have melted thoroughly over the inner ingredients from top and bottom.
3) Inner sandwich temperature should be very warm but not hot enough to burn palate.
8.8 Pane Bella Sandwich Preparation
(Copy this page out of the manual, fill in all ingredients you have designed for your sandwich menu, laminate
the page so it does not get soiled and place near preparation table so employees will have permanent
instructions for sandwich preparation on a daily basis)
MEAT
CHEESE
VEGGIES
SEASONING
Sandwich 1
______________
________________
_____________ _____________
(1 layer)
(2 layers, top/bottom)
_____________ _____________
Sandwich 2
______________
________________
_____________ _____________
(1 layer)
(2 layers, top/bottom)
_____________ ______________
Sandwich 3
______________
_________________
_____________ ______________
(1 layer)
(2 layers, top/bottom)
_____________ _____________
Sandwich 4
_________________
______________
_____________ _____________
(Vegetarian)
(generally 2 cheeses, 1 layer each, top and bottom)
STEP 1 -
Slice all meats, medium thickness
STEP 2 -
Slice all cheeses, thin thickness
STEP 3 -
Slice vegetables on slicer, thin to medium thickness, chop artichokes and chop fresh basil
STEP 4 -
Organize all ingredients according to category, i.e. meats, cheeses, veggies, seasonings
STEP 5 -
Prepare one flavor of sandwich at a time, first all “Sandwich 1’s, then 2’s, etc…
STEP 6 -
BREAD -
Slice all bread horizontally with serrated knife. Lay out all bread halves
STEP 7 -
On one half of the bread, layer the ingredients in the following order below, steps 1-5
BREAD (TOP, step 5, put other bread half on top)
CHEESE (step 4)
VEGETABLES (step 3)
MEAT (step 2)
CHEESE (step 1)
BREAD (BOTTOM)
STEP 8 -
After putting other half of bread on top to complete sandwich, large sandwich is ready to portion
STEP 9 -
Slice into portions
STEP 10 - Saran Wrap
portions,
DATE
, and
LABEL
, i.e.
T
for turkey,
B
for beef,
H
for ham,
V
for veggie
STEP 11 -
Put in front cooler under sandwich counter,
repeat steps 1-11 for other sandwiches to be made
STEP 12 -
When customer orders,
Grill for 3-4 minutes or until cheese melts thoroughly
STEP 13 -
After grilling, place in
To-Go
container or
Plastic Bag
and give to customer
Summary of Contents for PANE BELLA PB-24-6
Page 34: ...34 WIRING DIAGRAM PB 24...
Page 35: ...35 WIRING DIAGRAM PB 12 120V...
