T.E.C.
Servings
24 8-oz. servings
Prep Time
15 minutes
Share
Ingredients
- 1½ c. Primo Gusto Extra Virgin Olive Oil
- 24 ct. Gordon Choice Large Grade A Shell Eggs
- 24 ct. Gordon Choice Brioche Buns
- 36 oz. Recipe: Tomato Jam
- ½ oz. Soy & Canola Release Spray
- 2¼ lb. Markon Ready-Set-Serve Cleaned Baby Spinach
- to taste Kosher Salt
- to taste Trade East Ground Black Pepper
- 3 lb. Brickman's Honey-Smoked Turkey Breast
- 24 ct. Brickman's Sharp Yellow Cheddar Slices
- 12 oz. Gordon Choice Honey Mustard Dressing
Recipe Preparation
- Ladle 1 tsp. of olive oil into a heated, nonstick egg pan. Break an egg into the pan. Cook the egg on one side for sunny-side up, or cook to desired doneness.
- Brush the insides of the top and bottom half of the bun with 2 tsp. of olive oil. Place on a heated flat griddle, oiled side down. Grill until golden brown. Spread 1½ oz. of tomato jam on the bottom half of the bun. Place on a warmed serving plate.
- Spray a heated flat griddle with pan spray. Place 1½ oz. of spinach on the griddle. Season to taste with salt and pepper. As soon as the spinach begins to wilt, place on top of the tomato jam.
- Place 2 oz. of turkey on the griddle. Grill until just warmed through. Place on top of the spinach. Place 2 slices of yellow cheddar on top of the turkey. Place under a heated salamander to melt the cheese. Place the egg on top of the cheese.
- Arrange the top of the bun next to the sandwich, grilled side up. Place a 2 oz. ramekin of honey mustard on the plate next to the sandwich.
