INGREDIENTS:12 thick slices focaccia, country white, whole grain or crusty Italian bread, sliced thick and toasted 1 cup pesto mayonnaise (recipe follows) 12 Tater Crust Fillets, cooked according to package instructions 36 leaves arugula, washed and rinsed 24 slices fresh mozzarella, sliced thin 24 slices roasted red pepper 1 ½ quarts prepared marinated artichoke and olive saladDIRECTIONS:For each sandwich, lay desired bread slice on work surface. Spread with 1 Tbsp. pesto mayonnaise. Top ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess 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’sFREE, easy and quick.

Already registered? here.