YIELD: 24 servings Onion relish: 2 lbs. white onions, cut into narrow wedges 1 1⁄2 lbs. green, red and yellow bell peppers, julienned 1 1⁄2 cups Italian dressing 3 oz. fresh basil, chopped 1 Tbsp. black pepperFocaccia Bread: 4 lbs. frozen white bread dough, thawed and soft as needed olive oil 8 oz. white onions, minced 1 Tbsp. dried thyme 1 1⁄2 lbs. fresh spinach leaves 3 lbs. tomatoes, sliced 5 to 6 lbs. roast beef, sliced TO MAKE ONION RELISH: Toss onion wedges and julienned peppers ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.