Dublin Style Chicken Croissant
Directions
- Smear the garlic spread on the croissant halves and toast in a panini press.
- Sauté the bacon until half cooked. Add the vegetables. Continue cooking.
- Add the banana peppers, chicken, and seasoning, bring to heat.
- Pour over the bottom half of the croissant. Add the top half.
- Drizzle BBQ sauce and beer cheese over top.
- Garnish with Green Onion.
Ingredients
- 1 Heritage Ovens® Croissant(s), Sliced
- 1 tbsp Roma® Garlic Spread
- 2 Ridgecrest® Bacon, Applewood Slice(s), diced
- 1 tbsp Peak Fresh Produce® Onion(s), diced
- 1 tbsp Peak Fresh Produce® Celery, diced
- 1 tbsp Peak Fresh Produce Green Peppers, diced
- 1 tbsp Delancey Street Deli® banana peppers
- 5 oz FarmSmart® All-Natural Chicken Breast(s), Diced
- 1/2 tbsp Magellan® Cajun seasoning
- 3 oz Dublin BBQ Sauce, (2 oz Guinness Beer reduced in half + 2 oz West Creek® Smokey BBQ Sauce)
- 3 oz West Creek Beer Cheese , warm
- 2 tsp Peak Fresh Produce® Onion(s), Green, sliced for garnish
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
