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Swiss Broccoli Tomato Melt

Swiss Broccoli Tomato Melt


1.4 lbs. broccoli florets, fresh,

0.40 lb. mayonnaise
0.10 lb. horseradish
0.07 lb honey mustard salad dressing

12 Richs Freezer To Oven Multigrain Rolls (Code 06721)
0.865 lb. button mushrooms, sliced
0.72 lb. tomatoes, fresh, sliced
0.054 lb. red onions, thinly sliced
1 lb. Swiss cheese, thinly sliced

1. For the broccoli: Steam just until hot and the color is set. Drain well. Set aside.

2.For the spread: Blend ingredients together in mixing bowl. Hold at or below 40°F until time to assemble sandwiches.

3. For the bread: Follow instructions on Richs FTO packaging for baking. Allow to cool slightly, and then cut in half horizontally.

4. To assemble: Place cut rolls with cut side up on baking sheet and smooth 0.042 lb. (#40 scoop) of mayonnaise mixture on each bun half. Top with a scant cup of steamed broccoli, ½ cup mushrooms, 2 tomato slices, and 2 onion rings over the broccoli. Place 2 slices of Swiss cheese over the vegetables on each roll half. Cover pans with plastic film and hold at or below 40°F until time to cook

5. To finish: Place in 400°F convection oven or 450°F conventional oven and heat 2-4 minutes or just until cheese softens. Place in steam table pans and hold not more than 10 minutes at or above 140°F. One portion is two open faced sandwiches.

Award winnng recipe in the 2009 Rich Products recipe contest at NACUFS. Recipe: John Pence, associate director, housing & dining, Kansas State University. Photo: Rich Products Corporation

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