Butter 2 slices of Rotella #597 Marble Bread. Place 1 buttered side down and top with sliced corned beef, swiss cheese, sauerkraut and thousand island dressing. Top with remaining buttered marble slice of bread, buttered side out. Toast over medium heat in a pan until bread is lightly browned and cheese is melty…Enjoy!
Begin with a delicious and unique sliced Rotella’s #793 Ciabatta Line Wheat Bun. Start by layering a light foundation of field greens, stack with a generous portion of sliced turkey then add summer sliced yellow tomatoes, thinly sliced red onions, and thinly sliced English cucumbers. Use your favorite condiments to top this one off…Memorable!
Start with either #391 Rotella’s Sour Banquet Rolls or #771 Italian Banquet Rolls, carefully slice just until hinged. Roast a prime rib until medium rare or an internal temperature of 140 degrees. Let meat rest, thinly slice, and layer onto rolls. Don’t forget to offer sides of horseradish for those who like that extra kick. Sure to impress anyone for an Hors D’oeuvres party or celebration.
Coming soon!
After breading a whole pork tenderloin in a cornmeal batter and baking for 30 minutes, slice it and place it on Rotella’s #409 Onion Kaiser Bun. Garnish with lettuce, tomato, and creamy horseradish for zing, add pickles if you want to take this sandwich over the top. The toasted onions on the bun are perfect compliment to this western style sandwich…Ya-hoo!
Toast a Rotella’s #345 Split Top Sub in the oven and set aside. Chop up button mushrooms, green bell peppers, onion, and left over steak, add jalapeno slices for extra kick. Griddle quickly over high heat dashing in a mesquite six pepper seasoning or use your favorite. Put in bread and cover with provolone. Place in broiler until melted…Absolutely a real treat!
Start with slices of Rotella’s Italian Bread. Chop tomatoes and marinate in olive oil, garlic and chopped basil. Add to bread and serve with a side of olive oil for dipping…Very Authentic.
