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Signature
Bistro Selections
Bistro Sauce
Bistro Sauce
Bistro Sauce
Elevate all manners of bistro fare with a smooth
Dijon-based sauce infused with savory garlic,
horseradish and the sophistication of GREY POUPON.
With the versatility of GREY POUPON BISTRO
SAUCE and the ideas in this recipe guide, you can
easily add distinctive flavor to sandwiches,
wraps, salads, dips, sauces and more.
For additional recipes, visit kraftfoodservice.com.
Bistro Recipes at a Glance
Chipotle-Bistro Dipping Sauce
Creamy Mediterranean Dip
Orange Bistro Dipping Sauce
Avocado Green Goddess Dressing
with Bistro Sauce
Grilled Red Snapper Tacos
with Bistro-Chipotle Spread
Bacon, Egg and Cheese
Breakfast Wrap
Grilled Veggie Wrap
with Avocado-Bistro Spread
Beef and Rice Bistro Wrap
Bistro Roast Beef Sandwich
Bistro Tuna Salad 'N Cheddar
Bagel
Cajun Chicken Club Sandwich
Cheesy Vegetable Sandwich Grill
on Sourdough
Grilled Bacon, Tomato & Provolone
Sandwich
Grilled Ham & Pear Sandwich
with Smoked Mozzarella
Parisienne Ham & Chicken
Sandwich with Brie
Bistro Po Boy
Roasted Chicken Breast Sandwich
with Fontina Cheese & Bistro Pesto
Roasted Eggplant & Red Pepper
Sandwich with Bistro Pesto
Salmon Fillet BLT
on Whole Wheat Roll
Signature Turkey Bistro Burger
INGREDIENTS
GREY POUPON Bistro Sauce Tomatoes, seeded, finely diced Lime juice Green onions, chopped Fresh parsley, chopped Canned chipotle peppers in adobo sauce, pureed
Weight
2 lb. 4 oz. 4 oz. -
-
1 oz. MEASURES
1qt.
1/2 cup
1/2 cup
1/4 cup
1/4 cup
2 Tbsp.
PREPARATION
MIX all ingredients until well blended; cover.
REFRIGERATE at least 2 hours before serving.
Serving Suggestion
Use as dipping sauce for empanadas.
For trial recipe visit, kraftfoodservice.com.
S E L E C T I O N S
B I S T R O
Yield: 1-1/4 qt. or 40 servings, 2 Tbsp. each
S I G N A T U R E
Chipotle-Bistro Dipping Sauce
INGREDIENTS
PHILADELPHIA Original Cream Cheese, softened KRAFT Signature Mayonnaise GREY POUPON Bistro Sauce Frozen chopped spinach, thawed, squeezed dry Canned artichoke hearts, drained, chopped Canned roasted red peppers, drained, chopped Coarse ground black pepper
Weight MEASURES
2 lb. + 8 oz. 1 lb. 2 cups
12 oz. 1-1/3 cups
2 lb. + 8 oz. 1-1/4 qt.
1 lb.
2 cups
1 lb. 2 cups
-
1 tsp.
PREPARATION
PLACE PHILADELPHIA Original Cream Cheese, KRAFT Signature
Mayonnaise and GREY POUPON Bistro Sauce in 6-qt. bowl of
electric mixer fitted with paddle attachment. Beat on medium
speed 1 to 2 min. or until well blended.
ADD remaining ingredients; stir gently until well blended. Cover.
Refrigerate several hours or until chilled.
SERVE in ramekins with NABISCO Entertainment Crackers.
Make Ahead
Dip can be stored in refrigerator up to 2 days before serving as
directed.
For trial recipe visit, kraftfoodservice.com.
S E L E C T I O N S
B I S T R O
Yield: 3 qt. or 48 servings, 1/4 cup each
S I G N A T U R E
Creamy Mediterranean Dip
INGREDIENTS
GREY POUPON Bistro Sauce Orange marmalade Fresh chervil leaves, chopped Orange zest Gingerroot, peeled, finely diced Weight
2 lb. 11 oz. -
1 oz. -
MEASURES
1 qt.
3/4 cup
1/2 cup
1/4 cup
4 tsp.
PREPARATION
MIX all ingredients until well blended; cover.
REFRIGERATE at least 2 hours before serving.
Serving Suggestion
Use as dipping sauce for fried calamari.
For trial recipe visit, kraftfoodservice.com.
S E L E C T I O N S
B I S T R O
Yield: 1-1/4 qt. or 40 servings, 2 Tbsp. each 1-1/4 cups or 10 servings, 2 Tbsp. each
S I G N A T U R E
Orange Bistro Dipping Sauce
INGREDIENTS
Avocados, chopped Milk GREY POUPON Bistro Sauce Fresh parsley, chopped Fresh chives, chopped Lemon juice Tarragon vinegar Garlic cloves, minced Kosher salt
Ground black pepper
Weight MEASURES
2 lb. + 8 oz. 5 each
13 oz. 1-2/3 cups
10 oz. 1-1/4 cups
1 oz. 1 cup
1 oz.
1 cup
4 oz.
1/2 cup
4 oz. 1/2 cup
-
5 each
-
1-1/4 tsp.
-
1/2 tsp.
PREPARATION
PROCESS all ingredients in food processor until well blended.
POUR into storage container.
REFRIGERATE several hours or until chilled.
Tip
Thin dressing with additional milk, if desired.
For trial recipe visit, kraftfoodservice.com.
S E L E C T I O N S
B I S T R O
Yield: 1-1/2 qt. or 32 servings, 3 Tbsp. each
S I G N A T U R E
Avocado Green Goddess Dressing
with Bistro Sauce
INGREDIENTS
Bistro-Chipotle Spread
GREY POUPON Bistro Sauce
Green onions, chopped
Canned chipotle peppers in adobo sauce, chopped
Tacos
Corn tortillas (6 inch)
Iceberg lettuce, thinly sliced
Tomatoes, small dice
Tomatillos, small dice
Red snapper fillets, grilled, flaked
Avocados, medium dice
Red onions, fine dice
Fresh cilantro, chopped
Weight
MEASURES
1 lb.
1 oz.
-
2 cups
1/4 cup
4 tsp.
-
12 oz.
12 oz.
2 oz.
2 lb.
10 oz.
2 oz.
-
2 doz.
1-1/2 qt.
1-1/2 cups
1-1/2 cups
1-1/2 qt.
1-1/2 cups
1/2 cup
1/4 cup
PREPARATION
Bistro-Chipotle Spread
PROCESS all ingredients in food processor until well blended.
For each serving
WARM 1 tortilla; spread with 4 tsp. Bistro-Chipotle Spread. Top
with 1/4 cup lettuce, 1 Tbsp. each tomatoes and tomatillos, 1/4
cup fish, 1 Tbsp. avocados, 1 tsp. onions and 1/2 tsp. cilantro.
For trial recipe visit, kraftfoodservice.com.
S E L E C T I O N S
B I S T R O
Yield: 24 servings, 1 taco each
S I G N A T U R E
Grilled Red Snapper Tacos
with Bistro-Chipotle Spread
INGREDIENTS
PHILADELPHIA Original Cream Cheese, softened
GREY POUPON Bistro Sauce
OSCAR MAYER Bacon
Onions, chopped
Eggs
Salt and black pepper
Flour tortillas (9 to 10 inches)
Red peppers, cut into strips
Shredded cheddar cheese
Weight MEASURES
8 oz.
3 oz.
6 Tbsp.
10 oz.
20 slices
8 oz.
2 cups
2 lb. + 8 oz.
20 each
-
to taste
-
10 each
3 oz.
2/3 cup
6 oz.
1-1/3 cups
PREPARATION
BEAT PHILADELPHIA Original Cream Cheese and GREY POUPON
Bistro Sauce until well blended; cover. Refrigerate until ready
to use.
COOK OSCAR MAYER bacon in large skillet until crisp. Drain
bacon, reserving 1/4 cup drippings in skillet and setting
remaining bacon drippings aside for later use. Add onions to
skillet; sauté 3 to 4 min. or until tender.
For each serving
HEAT 1 Tbsp. remaining bacon drippings in small skillet on
medium-high heat. Lightly beat 2 eggs. Add to skillet; cook until
set, stirring occasionally. Season with salt and black pepper.
SPREAD 1 tortilla with 2 Tbsp. cream cheese mixture. Spoon
eggs evenly down center of tortilla. Top with 3 Tbsp. onions, 1
Tbsp. red peppers and 2 bacon slices; sprinkle with about 2 Tbsp.
cheddar cheese. Roll up. Cut diagonally in half to serve.
Substitute
Substitute Monterey Jack cheese for the cheddar cheese.
For trial recipe visit, kraftfoodservice.com.
S E L E C T I O N S
B I S T R O
Yield: 10 servings, 2 wrap halves each
S I G N A T U R E
Bacon, Egg and Cheese Breakfast Wrap
INGREDIENTS
Avocado-Bistro Spread
GREY POUPON Bistro Sauce
Avocados, cut into chunks
Veggie Wrap
Spinach-flavored tortillas (10 inch)
Spring mix salad greens
Zucchini, each cut lengthwise into 3 pieces, grilled
Red onions, sliced, grilled, separated into rings
Portobello mushrooms, grilled, cut into
1/4-inch-thick slices
Roasted red peppers, cut into strips
Roasted yellow peppers, cut into strips
Weight
MEASURES
12 oz.
1 lb. + 4 oz.
1-1/3 cups
4 each
-
10 oz.
2 lb. + 4 oz.
1 lb.
24 each
3 qt.
8 each
24 rings
2 lb.
8 oz.
8 oz.
48 slices
24 strips
24 strips
PREPARATION
Avocado-Bistro Spread
PROCESS both ingredients in food processor until well blended.
For each serving
GRILL 1 tortilla 30 sec. on each side; spread with 2 Tbsp.
Avocado-Bistro Spread. Top with 1/2 cup greens; 1 zucchini slice,
cut in half; 1 onion ring; 2 mushroom slices; and 1 strip each red
and yellow pepper. Roll up; cut diagonally in half.
For trial recipe visit, kraftfoodservice.com.
S E L E C T I O N S
B I S T R O
Yield: 24 servings, 1 wrap each
S I G N A T U R E
Grilled Veggie Wrap with Avocado-Bistro Spread
INGREDIENTS
Weight
MEASURES
Boneless beef sirloin steak, cooked, chopped 4 lb.
3-1/2 qt.
Cooked long-grain white rice 4 lb.
3-1/2 qt.
GREY POUPON Bistro Sauce 3 lb. + 12 oz. 1 qt. + 3-1/2 cups
Sun-dried tomatoes in oil, drained, chopped 2 lb. + 12 oz. 3-3/4 cups
Green onions, chopped 7-1/2 oz.
3-3/4 cups
Provolone cheese, sliced
3 lb. + 12 oz.
60 slices
Romaine lettuce, shredded
3 lb. + 8 oz.
3-3/4 gal.
Flour tortillas (10 inch), grilled -
60 each
PREPARATION
TOSS meat with rice, GREY POUPON Bistro Sauce, tomatoes and
onions; cover. Refrigerate at least 1 hour to allow flavors to blend.
For each serving
Place 1 cheese slice and 1 cup lettuce on bottom half of tortilla;
top with 1/2 cup meat mixture. Fold in sides of tortilla; then roll
up tightly from bottom. Cut diagonally in half to serve.
Make Ahead
Wraps can be prepared in advance. Wrap tightly and store in
refrigerator up to 4 days before serving.
Substitute
Substitute thinly sliced grilled flank steak or skirt steak for the
chopped cooked beef.
For trial recipe visit, kraftfoodservice.com.
S E L E C T I O N S
B I S T R O
Yield: 60 servings, 1 wrap each
S I G N A T U R E
Beef and Rice Bistro Wrap
INGREDIENTS
Kaiser rolls, split GREY POUPON Bistro Sauce Roast beef, shaved KRAFT Pasteurized Process Swiss Cheese Slice Weight MEASURES
-
60 rolls
3 lb. + 12 oz. 2 qt.
11 lb. 2 lb. 60 slices
PREPARATION
For each serving
Spread cut sides of roll with 2 Tbsp. GREY POUPON Bistro Sauce.
Cover bottom half of roll with 3 oz. beef and 1 KRAFT Pasteurized
Process Swiss Cheese Slice.
BROIL both halves of roll 1 to 2 min. or until process cheese
begins to melt and top half of roll is lightly browned. Cover
sandwich with top of roll. Serve immediately.
Tip for more flavor
Serve additional 2-Tbsp. portion of GREY POUPON Bistro Sauce
in 1-oz. portion cup with each sandwich.
For trial recipe visit, kraftfoodservice.com.
S E L E C T I O N S
B I S T R O
Yield: 60 servings, 1 sandwich each
S I G N A T U R E
Bistro Roast Beef Sandwich
INGREDIENTS
Plain bagels, split GREY POUPON Bistro Sauce KRAFT CHEDASHARP Pasteurized
Process American Cheese Slice Prepared tuna salad
Medium tomatoes, each cut into 6 slices
Leaf lettuce leaves
Weight MEASURES
-
60 each
3 lb. + 12 oz.
2 qt.
2 lb. 7 lb. + 8 oz.
-
-
60 slices
3-3/4 qt.
10 each
60 each
PREPARATION
For each serving
Spread cut sides of bagel with 2 Tbsp. GREY POUPON
Bistro Sauce.
PLACE 1 KRAFT CHEDASHARP Pasteurized Process American
Cheese Slice, 1/4 cup tuna salad, 1 tomato slice and 1 lettuce
leaf on bottom half of bagel; cover with top of bagel.
Tip
For a tuna melt sandwich, omit lettuce. Cover bottom half of
bagel with 1 tomato slice, 1/4 cup tuna salad and 1 KRAFT
CHEDASHARP Pasteurized Process American Cheese Slice. Broil
6 inches from heat for 1 min. or until process cheese begins to
melt. Cover with top half of bagel. Serve warm. Prepared tuna
salad can be stored in tightly covered container in refrigerator up
to 3 days.
For trial recipe visit, kraftfoodservice.com.
S E L E C T I O N S
B I S T R O
Yield: 60 servings, 1 sandwich each
S I G N A T U R E
Bistro Tuna Salad 'N Cheddar Bagel
INGREDIENTS
Boneless, skinless chicken breast
halves (4 oz. each) Cajun seasoning Bread slices, toasted GREY POUPON Bistro Sauce OSCAR MAYER Bacon, cooked, drained Leaf lettuce leaves
Medium tomatoes, each cut into 6 slices Weight
MEASURES
18 lb. -
-
20 oz.
2 lb.
2 lb.
12 lb.
72 each
1-1/2 cups
144 slices
1 qt. + 1/2 cup
144 slices
72 each
36 each
PREPARATION
RUB both sides of chicken with Cajun seasoning. Preheat grill
to medium-high; cook chicken 5 to 6 min. on each side or until
cooked through (180°F).
For each serving:
Spread 1 side of each toast slice with 1-1/2 tsp. GREY POUPON
Bistro Sauce.
COVER 1 toast slice with 1 chicken breast half, 2 OSCAR MAYER
Bacon slices, 1 lettuce leaf and 3 tomato slices; cover with
second toast slice. Cut diagonally in half to serve. Secure each
half with 4-inch frilled toothpick.
Substitute
Prepare as directed, substituting 2-1/4 cups each KRAFT Extra
heavy Mayonnaise and GREY POUPON Classic Dijon Mustard for
GREY POUPON Bistro Sauce.
For trial recipe visit, kraftfoodservice.com.
S E L E C T I O N S
B I S T R O
Yield: 72 servings, 1 sandwich each
S I G N A T U R E
Cajun Chicken Club Sandwich
INGREDIENTS
GREY POUPON Bistro Sauce
Wide sourdough bread slices,
cut into 1/2-inch-thick slices
VELVEETA Pasteurized Process
Cheese Spread, thinly sliced
Caramelized onions
Fresh mushrooms, sliced, sautéed
Roasted red peppers, cut into strips
Butter, softened
Weight
24 oz.
MEASURES
3 cups
-
48 each
3 lb.
2 lb. + 4 oz.
2 lb. + 4 oz.
1 lb. + 8 oz.
8 oz.
1-1/2 qt.
1-1/2 qt.
1-1/2 qt.
1 cup
PREPARATION
For each serving
SPREAD 1 Tbsp. GREY POUPON Bistro Sauce onto each of 2
bread slices. Top 1 bread slice with 1 oz. VELVEETA Pasteurized
Process Cheese Spread and 1/4 cup each onions, mushrooms
and peppers; cover with 1 oz. of remaining VELVEETA and second
bread slice.
SPREAD 2 tsp. butter onto outside of sandwich, spreading 1 tsp.
butter on each bread slice. Grill on medium heat 2 to 3 min. on
each side or until cheese is melted and sandwich is golden brown
on both sides. Cut in half.
Substitute
Prepare using crusty white or whole-grain bread.
For trial recipe visit, kraftfoodservice.com.
S E L E C T I O N S
B I S T R O
Yield: 24 servings, 1 sandwich each
S I G N A T U R E
Cheesy Vegetable Sandwich Grill on Sourdough
INGREDIENTS
Weight MEASURES
GREY POUPON Bistro Sauce
24 oz.
3 cups
Wide sourdough bread, cut into 1/2-inch-thick slices
-
48 slices
Provolone cheese slices (1 oz. each)
3 lb.
48 slices
OSCAR MAYER Bacon, cooked
3 lb. + 4 oz. 72 slices
Medium-large plum tomatoes,
each cut into 9 slices
1 lb. + 8 oz.
8 each
Butter, softened
8 oz.
1 cup
PREPARATION
For each serving
SPREAD 1 Tbsp. GREY POUPON Bistro Sauce onto each of 2
bread slices. Top 1 bread slice with 1 cheese slice and 3 slices
each OSCAR MAYER Bacon and tomatoes; cover with second
cheese slice and remaining bread slice.
SPREAD 2 tsp. butter onto outside of sandwich, spreading 1 tsp.
butter on each bread slice. Grill on medium heat 2 to 3 min. on
each side or until cheese is melted and sandwich is golden brown
on both sides. Cut in half.
Substitute
Prepare using crusty white or whole-grain bread slices.
For trial recipe visit, kraftfoodservice.com.
S E L E C T I O N S
B I S T R O
Yield: 24 servings, 1 sandwich each
S I G N A T U R E
Grilled Bacon, Tomato & Provolone Sandwich
INGREDIENTS
Weight MEASURES
GREY POUPON Bistro Sauce
24 oz.
3 cups
Wide sourdough bread, cut into 1/2-inch-thick slices
-
48 slices
Smoked mozzarella cheese, sliced (1 oz. each)
3 lb.
48 slices
Cooked ham, thinly sliced
4 lb. + 8 oz.
Onions, sliced, caramelized
12 oz.
3 cups
Fresh pears, thinly sliced
1 lb. + 8 oz.
6 each
Butter, softened
8 oz.
1 cup
PREPARATION
For each serving
SPREAD 1 Tbsp. GREY POUPON Bistro Sauce on each of 2 bread
slices. Top 1 bread slice with 1 cheese slice, 3 oz. ham, 2 Tbsp.
onions, 1 oz. pears, second cheese slice and remaining bread
slice. Spread 2 tsp. butter on outside of sandwich, spreading
each bread slice with 1 tsp. butter.
GRILL on medium heat 2 to 3 min. on each side or until cheese is
melted and sandwich is golden brown on both sides.
Substitute
Prepare using crusty white or whole-grain bread.
For trial recipe visit, kraftfoodservice.com.
S E L E C T I O N S
B I S T R O
Yield: 24 servings, 1 sandwich each
S I G N A T U R E
Grilled Ham & Pear Sandwich
with Smoked Mozzarella
INGREDIENTS
Brie cheese, sliced
Sourdough bread slices
Caramelized onions
Fresh mushrooms, sliced, sautéed
OSCAR MAYER Ham Stacks
Water Added (1/2 oz. slices)
Pulled cooked chicken
GREY POUPON Bistro Sauce
Butter, softened
Weight
12 oz.
-
12 oz.
12 oz.
MEASURES
48 slices
1-1/2 qt.
1-1/2 qt.
3 lb.
3 lb.
12 oz.
6 oz.
3 qt.
1-1/2 cups
3/4 cup
PREPARATION
For each serving
PLACE 1/2 oz. Brie on 1 bread slice; top with 1/4 cup each
onions and mushrooms, and 2 oz. each OSCAR MAYER Ham
Stacks Water Added and chicken. Spread 1 Tbsp. GREY POUPON
Bistro Sauce onto second bread slice; place over sandwich.
MELT butter in skillet on medium-low heat. Add sandwich; cook
1-1/2 min. on each side or until golden brown on both sides,
occasionally using back of spatula to firmly press down on
sandwich as it cooks.
Shortcut
For convenience, use rotisserie chicken to prepare sandwich.
For trial recipe visit, kraftfoodservice.com.
S E L E C T I O N S
B I S T R O
Yield: 24 servings, 1 sandwich each
S I G N A T U R E
Parisienne Ham & Chicken Sandwich with Brie
INGREDIENTS
French bread rolls (6 inch), partially split Leaf lettuce leaves Tomatoes, each cut into 6 slices Breaded oysters or shrimp, deep-fried GREY POUPON Bistro Sauce Lemons, each cut into 8 wedges Weight MEASURES
-
60 rolls
3 lb. + 12 oz. 120 each
6 lb.
120 slices
11 lb. + 4 oz. 1-3/4 gal.
7 lb. + 8 oz. 1 gal.
2 lb. 8 each
PREPARATION
TOAST outsides of rolls on griddle, on grill or in oven until warmed
and lightly browned on both sides.
For each serving
SPREAD 1 Tbsp. GREY POUPON Bistro Sauce onto bottom half
of roll. Fill roll with 2 lettuce leaves, 2 tomato slices and 1/2 cup
oysters or shrimp. Spoon about 3 Tbsp. of the remaining GREY
POUPON Bistro Sauce into 1-oz. cup and serve with sandwich.
Garnish with lemon wedge.
Special Extra
For a hot and spicy sandwich, drizzle 1 Tbsp. hot sauce over
filling in each sandwich. You will need 3-3/4 cups hot sauce for
the full recipe and 1 Tbsp. hot sauce for the trial recipe.
For trial recipe visit, kraftfoodservice.com.
S E L E C T I O N S
B I S T R O
Yield: 60 servings, 1 sandwich each
S I G N A T U R E
Bistro Po Boy
INGREDIENTS
Weight MEASURES
Bistro Pesto
Fresh basil
6-1/4 oz.
1-1/4 qt.
KRAFT Grated Parmesan Cheese
5 oz.
1-1/4 cups
Pine nuts, toasted
2-1/2 oz.
1/3 cup
Garlic cloves, minced
-
5 cloves
Olive oil
10 fl. oz.
1-1/4 cups
GREY POUPON Bistro Sauce
10 oz. 1 cup + 2 Tbsp.
Sandwiches
Submarine rolls (6 inch), split, toasted
-
25 each
Boneless, skinless chicken breasts,
roasted, thinly sliced
3 lb. + 2 oz.
Red onions, sliced, sautéed
12-1/2 oz. 1-2/3 cups
Fresh mushrooms, sliced, sautéed
12-1/2 oz. 1-2/3 cups
Roasted red peppers, cut into 1/2-inch-wide strips
15 oz.
50 strips
Fontina cheese slices (1 oz. each), cut in half
1 lb. + 9 oz. 25 slices
PREPARATION
Bistro Pesto
PROCESS basil, KRAFT Grated Parmesan Cheese, nuts and garlic
in food processor until well blended. Gradually add oil, with motor
running, until well blended. Add GREY POUPON Bistro Sauce;
pulse until blended.
For each serving
SPREAD bottom half of 1 roll with 2 Tbsp. Bistro Pesto; top with 2
oz. chicken, 1 Tbsp. each onions and mushrooms, 2 red pepper
strips, 2 cheese pieces and top of roll.
Substitute
Substitute French bread baguettes for the submarine rolls.
For trial recipe visit, kraftfoodservice.com.
S E L E C T I O N S
B I S T R O
Yield: 25 servings, 1 sandwich each
S I G N A T U R E
Roasted Chicken Breast Sandwich with Fontina
Cheese & Bistro Pesto
INGREDIENTS
Weight MEASURES
Bistro Pesto
Fresh basil
6-1/4 oz.
1-1/4 qt.
KRAFT Grated Parmesan Cheese
5 oz.
1-1/4 cups
Pine nuts, toasted
2-1/2 oz.
1/3 cup
Garlic cloves, minced
-
5 cloves
Olive oil
10 fl. oz.
1-1/4 cups
GREY POUPON Bistro Sauce
10 oz. 1 cup + 2 Tbsp.
Sandwiches
Eggplants, peeled, each cut crosswise
into 10 slices (about 1/2-inch thick)
6 lb. + 4 oz.
5 each
KRAFT Sun Dried Tomato Vinaigrette
with Extra Virgin Olive Oil, divided
12-1/2 oz. 1-2/3 cups
Salt
-
2-1/2 tsp.
French bread rolls (6 inch), split, toasted
-
25 each
Tomatoes, each cut into 8 slices
3 lb. + 12 oz.
7 each
Roasted red peppers, cut into 1/2-inch-wide strips
15 oz.
50 strips
Red onions, thinly sliced, separated into rings
8 oz.
50 rings
Goat cheese
13 oz.
1-2/3 cups
Fresh oregano leaves
-
1/3 cup
PREPARATION
Bistro Pesto
PROCESS basil, KRAFT Grated Parmesan Cheese, nuts and garlic
in food processor until well blended. Gradually add oil, with motor
running, until well blended. Add GREY POUPON Bistro Sauce;
pulse until blended.
Sandwiches
PLACE eggplant in single layers in parchment paper–lined sheet
pans; brush with half of KRAFT Sun Dried Tomato Vinaigrette with
Extra Virgin Olive Oil. Sprinkle with salt. Bake in 375°F convection
oven 10 min. Turn; brush with remaining vinaigrette. Bake
additional 10 min. or until eggplant is tender and golden brown.
For each serving
SPREAD top half of 1 roll with 1 Tbsp. goat cheese. Spread
bottom half of that roll with 2 Tbsp. Bistro Pesto; top with 2
tomato slices, 2 eggplant slices, 2 pepper strips, 2 onion rings
and 1 tsp. oregano. Cover with top of roll.
For trial recipe visit, kraftfoodservice.com.
S E L E C T I O N S
B I S T R O
Yield: 25 servings, 1 sandwich each
S I G N A T U R E
Roasted Eggplant & Red Pepper Sandwich
with Bistro Pesto
INGREDIENTS
Salmon fillets (4-1/2 oz. each)
Montreal steak seasoning
Olive oil
Whole wheat sandwich rolls, split, toasted
GREY POUPON Bistro Sauce
Spring mix salad greens
Tomatoes, each cut into 4 slices,
oven roasted with olive oil
OSCAR MAYER Bacon, cooked
Weight MEASURES
6 lb. + 12 oz. 24 each
-
1 Tbsp.
6 fl. oz.
3/4 cup
-
2 doz.
1 lb. + 8 oz.
3 cups
12 oz.
3 qt.
4 lb. + 8 oz.
2 lb. + 4 oz.
12 each
72 slices
PREPARATION
For each serving
SEASON 1 fillet with steak seasoning. Heat 1/2 Tbsp. oil in skillet
on high heat. Add fish, skin-side down; cook 2 min. or until skin
is crisp. Turn fish; cook on medium heat 2 min. or until fish flakes
easily with fork. Remove from heat.
SPREAD 1 roll with 1 Tbsp. GREY POUPON Bistro Sauce,
spreading 1-1/2 tsp. onto each cut side of roll. Fill with 1/2 cup
greens, 2 tomato slices, fish, additional 1 Tbsp. GREY POUPON
Bistro Sauce and 3 bacon slices.
Substitute
Substitute 2 crusty bread slices for each roll.
For trial recipe visit, kraftfoodservice.com.
S E L E C T I O N S
B I S T R O
Yield: 24 servings, 1 sandwich each
S I G N A T U R E
Salmon Fillet BLT on Whole Wheat Roll
INGREDIENTS
Flour
Salt and pepper
Shallots, peeled, thinly sliced
Ground turkey
Cheddar cheese slices (1 oz. each)
Brioche hamburger buns, split, toasted
GREY POUPON Bistro Sauce
Applewood-smoked bacon, cooked
Weight MEASURES
1 lb. + 8 oz.
3 cups
-
to taste
12 oz.
1-1/2 cups
7 lb. + 8 oz.
1 lb. + 8 oz. 24 slices
4 lb. + 8 oz.
24 each
24 oz.
3 cups
12 oz.
48 slices
PREPARATION
MIX flour, salt and pepper in medium bowl. Add shallots; toss to
coat. Gently shake off excess flour. Cook in 350°F deep-fat fryer
1 to 2 min. or until crisp and lightly browned; drain. Season with
additional salt and pepper; keep warm.
For each serving
SHAPE 5-oz. turkey into 1/2-inch-thick patty; season with
additional salt and pepper. Grill on medium-high heat 2 to 3 min.
on each side or until done (165°F). Top with 1 cheese slice. Grill
30 sec. or until cheese begins to melt.
SPREAD cut surfaces of 1 bun with 2 Tbsp. GREY POUPON Bistro
Sauce; fill with burger, 2 bacon slices and 1/2 oz. shallots.
Substitute
Substitute batter-coated onion strips for shallots.
For trial recipe visit, kraftfoodservice.com.
S E L E C T I O N S
B I S T R O
Yield: 24 servings, 1 burger each
S I G N A T U R E
Signature Turkey Bistro Burger
Bistro Sauce
Bistro Sauce
For more great recipe applications or additional product information,
visit www.kraftfoodservice.com or call us at 1-800-537-9338.
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