Quick Reference

Product	Receiving	Storage	Quality Serving	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			4 hours – room temp
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

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.

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 6 whole slices of bacon in crisscross pattern on the heel of the toast
Remove the 2nd 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.
Portion ½ oz of shredded lettuce on the sandwich.
Place 2 tomato slices on the sandwich.
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”.