Big B.L.T.

Quick Reference

Product	Receiving	Storing	Cook Time	Quality Serving Temp	Once Opened/Prepped	Hold Time
Mayonnaise	Dry Storage	Cooler - Once Opened			34°F - 41°F
Lettuce	Cooler	Cooler		34°F - 41°F
Tomatoes	Cooler	Cooler		34°F - 41°F		End of Day
Bacon	Freezer	Cooler	7 minutes			4 Hours
Texas Toast	Dry Storage	Dry Storage				Toasted to Order

• Q.A. Standard: Texas Toast should be evenly toasted and golden brown. Sandwich should be neatly assembled.

Tools Needed

• 7 ¾” condiment spatula
• Sharpie

Work Safe

• Wash hands before starting work and after handling anything not related food related
• If leaving work station or changing tasks, wash hands and change gloves
• Wash, Rinse, Sanitize All Utensils & Surfaces every 4 hours

• To cut a sandwich in half when requested, place biscuit splitter on top of sandwich and place free hand on top of the blade to hold the toast
• Do not hold toast from side while cutting

Preparing

• Big B.L.T sandwiches are prepared to order.

• 

  Always wear single use gloves when preparing sandwiches
• When a sandwich is ordered, place 2 slices of Texas toast on the bun toaster chain.
• Pull down the foil wrap for a Big BLT Sandwich. Ensure the word “Special” is facing away from you.
• Once toasted, remove 1 slice of Texas toast from the toaster
• Place the toasted side of the toast down in the center of the foil wrap & build the sandwich on the non-toasted side of the toast.
• Place 3 whole slices of bacon on the heel of the toast. Place 3 additional slices of bacon on top of the first layer of bacon using a crisscross pattern.
• Remove the 2^nd slice of Texas toast from the toaster and carry the toast to each condiment as you are dressing sandwich.
• Use a condiment spatula to apply 1 oz of mayonnaise on the crown using a down and across motion.
• Use gloved fingers to place ½ oz of shredded lettuce on the sandwich.
• Use gloved fingers to place 2 tomato slices on the sandwich.
• The goal for making a perfect sandwich is to have a taste of each condiment in every bite.
• Place dressed crown on top of meat.
• Wrap the BLT sandwich in foil wrap following the “Square” wrapping procedures.
• Use a sharpie marker to mark the sandwich “BLT”.