Open Face Caprese Sandwich

Notes OVEN: Preheated combi oven set to convection, low fan, 500°F. All food handlers are required to follow all food safety brand standards and comply with all food handling procedures as noted in the ECOSURE audit program.

1	each	Ciabatta bun, 4", heel only, crown reserved for pimento cheese topping
		Olive oil. as needed
1	fl. oz.	Mozzarella, fresh, sliced
1½	oz.	Basil pesto
3	oz.	Roasted cherry tomatoes
2	tsp.	Balsamic glaze
⅛	oz.	Basil leaves, fresh, torn 1" pieces

Place ciabatta on the sizzle platter, drizzle with olive oil, place in the oven for 2 minutes until lightly toasted.
Remove and build the sandwich as follows on the cutting board:
- Heel
- Basil pesto
- Mozzarella cheese
- Roasted cherry tomatoes
- Basil leaves
Slice the sandwich diagonally and place on craft paper lined wood board as shown in the photo, slightly offset.
Drizzle balsamic glaze over the sandwich.
Place the Guest’s chosen side alongside the sandwich.

Equipment