INGREDIENTS:Onion Relish (yields 3 quarts): 2 quarts white onions, narrow wedges 1½ quarts green, red and yellow bell peppers, julienne 1½ cups Italian dressing 1½ cups French basil, chopped 1 Tbsp. black pepper, coarse grindFocaccia Bread: 4 pounds frozen white bread dough, thawed and soft as needed, olive oil 1 ½ cups white onoins, minced 1 Tbsp. thyme, dry 1 ½ lbs. spinach leaves 3 pounds tomatoes, sliced 5 to 6 pounds roast beef, sliced DIRECTIONS:For Onion Relish: Toss onion wedges and ...
Register to view this Article
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.