K-12
Southwest Turkey Arroz con Queso Bowl
Hot Honey Turkey Sliders
2
Sliders
Serving Size
This recipe was developed and approved by Joe Urban
Turkey medallions covered in hot honey combine with crunchy coleslaw on a slider bun for a trend-forward sandwich students will love.
Ingredients Show More
Ingredient
50 Portions
100 Portions
50 Portions 11 lbs., 4 oz.
100 Portions
Slider Bun, Fun, Sliced, 2.5", 288/1.1oz, 19.8#, 1WG, Bake Crafters, 519
50 Portions 100 each
100 Portions
Coleslaw
Cabbage, raw
50 Portions 3 qt., ½ c. chopped
100 Portions
Carrots, raw
50 Portions 1 pt., ½ c. chopped
100 Portions
Salad dressing, mayonnaise, light
50 Portions 1 pt., 1 c., 2 tbsp.
100 Portions
Vinegar, cider
50 Portions ¼ c., ½ tsp.
100 Portions
Sugar, Granulated, 25#, C&H Sugar, 404720
50 Portions ¼ c., ½ tsp.
100 Portions
Spices, pepper, black
50 Portions 2 ½ tsp. ground
100 Portions
Hot Honey Sauce
Sauce, Red Hot, Buffalo Wings, Jug, 4/1gal, 36.44#, Frank's, 417416104
50 Portions ¾ c., 1 tbsp., 1 tsp.
100 Portions
Honey
50 Portions 1 tbsp., ⅓ tsp. + 1 ⅛ oz.
100 Portions
Spices, paprika
50 Portions 1 ⅛ tsp.
100 Portions
Spices, garlic powder
50 Portions ⅝ tsp.
100 Portions
Spices, Cayenne Pepper, Ground, 6/16oz, Monarch, 207803
50 Portions ⅝ tsp.
100 Portions
Directions Show More
- Thaw turkey medallions under refrigeration 2 days prior to production. Critical Control Point: Hold refrigerated products at 41°F or below during thawing.
- Wash all fresh produce thoroughly under cool running water before preparation.
- Prepare Coleslaw
1. Shred cabbage and carrots. In a mixing bowl, combine mayonnaise, apple cider vinegar, sugar, and black pepper. Mix until smooth. Add shredded cabbage and carrots to the dressing. Toss until evenly coated. Cover and refrigerate for at least 30 minutes before service. Critical Control Point: Hold cold at 41°F or below until service. - Prepare Hot Honey Sauce
1. In a mixing bowl, combine hot sauce, honey, paprika, garlic powder, and cayenne pepper. Mix until well blended. Cover and refrigerate for at least 30 minutes before use. Critical Control Point: Hold cold at 41°F or below until ready to use. - Heat Turkey Medallions
1. Add Turkey Medallions to hotel pan and place in steamer. Heat for 8 to 10 minutes. Critical Control Point: Product must reach an internal temperature of 145°F for 15 seconds. Remove turkey medallions from steamer. Cover and place in hot holding cabinet. Critical Control Point: Hold hot at 135°F or above until assembly. - Place hot turkey medallions in a large mixing bowl. Gently toss with hot honey sauce until evenly coated.
- Transfer sauced turkey medallions to a serving pan. Cover and place in hot holding cabinet. Critical Control Point: Hold hot at 135°F or above until service.
- Assemble Sliders
1. Place bottom slider buns on the serving tray or assembly surface.
2. Using a 3 oz spoodle, portion hot honey turkey medallions onto the bottom slider buns according to recipe portion size.
3. Top each slider with 1/8 cup coleslaw.
4. Place top slider bun over coleslaw. - Serve 2 sliders per serving.
CCP: Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling product. Replace gloves after handling any other object.
Preparation
Same Day Service Food prep areas, equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking. Assemble all ingredients, utensils, etc. to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross-contamination.
Nutrients per Serving Show More
Calories 322.041
Saturated Fat 0.529 gm
Trans Fat 0.008* gm
Total Fat 6.881 gm
Cholesterol 57.400 mg
Calcium 152.719*
Total Dietary Fiber 2.788 gm
Iron 2.860
Sodium 774.656 mg
Potassium 173.538*
Sugars 5.464 gm
Carbohydrate 37.332 gm
Vitamin A 57.042*
Vitamin C 8.527*
Protein 28.428 gm
Vitamin D 0.400*
* Indicates missing Nutrient Information.
Component
Meat/Meat Alt 2 oz
Grain 2 oz
Vegetable 0.25 cups
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