1. Thaw turkey medallions under refrigeration one day in advance if frozen.
2. Preheat oven to 375°F.
3. Place biscuits on lined sheet pans and bake for 3-5 minutes.
4. Place turkey medallions in a large mixing bowl and toss with 1 oz of Kikkoman Teriyaki Glaze until evenly coated.
5. Arrange glazed turkey medallions in a single layer on lined sheet pans. Bake for 5-7 minutes. Critical Control Point: Heat to 165°F for 15 seconds.
6. Prepare egg patties according to manufacturer's instructions. Critical Control Point: Hold hot at 135°F or above until service.
7. Assemble sandwich: Split biscuit in half and layer with 1 egg patty and 1.8 oz of cooked Teriyaki glazed turkey medallions. Close sandwich and wrap if holding.
8. Transfer to steam table pan or warming unit. Critical Control Point: Hold hot at 135°F or above until service.
9. Serve 1 sandwich.

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.

Record time and internal temperature of product when received on daily log.