CALIFORNIA HOT DOG SAMMIE
Yield Portion Size
2 oz |
Sherry vinegar
|
2 tbsp |
Shallots, minced
|
1 tsp |
Black pepper, cracked
|
1 tsp |
Salt, kosher
|
6 oz |
Extra virgin olive oil
|
2 tbsp |
Parsley, chopped
|
2 tbsp |
Chives, chopped
|
1 |
Sourdough roll
|
1 | |
1-1/2 oz |
Provolone cheese, sliced
|
1/4 oz |
Baby spinach
|
1 oz |
Tomato, sliced
|
1/4 oz |
Alfalfa sprouts
|
1-1/2 oz |
Avocado, sliced
|
1 oz |
Herbed Sherry Vinaigrette (see recipe)
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 388 mg | 39% |
Carbohydrate | 69 g | 23% |
Cholesterol | 79 mg | 26% |
Total Fat | 61 g | 94% |
Iron | 6 mg | 34% |
Potassium | 478 mg | 0% |
Calories | 955 kcal | 48% |
Sodium | 2134 mg | 89% |
Protein | 36 g | 72% |
Polyunsaturated Fat | 4 g | 18% |
Saturated Fat | 22 g | 109% |
Dietary Fiber | 5 g | 22% |
Vitamin C | 11 mg | 19% |
Vitamin A | 1422 iu | 28% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
To make VINAIGRETTE: In a small mixing bowl, combine the vinegar, shallots, pepper, salt and olive oil. Whisk together and add herbs. Hold for service.
-
Step 2
To make SANDWICH: With a bread knife, cut roll in half. Hollow out bread by removing some of the crumb.
-
Step 3
On a hot grill, butterfly and char the frank until heated.
-
Step 4
Starting on the butt of the roll, layer the ingredients as follows: frank, provolone cheese, spinach, tomato, alfalfa sprouts, avocado, vinaigrette, crown of roll.
-
Step 5
Cut sandwich in half and serve.
Related Products
Discover how we can boost your business
Foodservice Capabilities Video
Learn more about Conagra Foodservice, your partner in culinary innovation.
watch nowOur Full Product Lineup
Discover everything Conagra Foodservice has to offer, including our newest products!
View Our 2023 CatalogCulinary Trends Newsletter
Spice up your takeout menu with some great ideas and insights on this month's Culinary Trends Newsletter.
Read more