Recipe by Chef Lonnie Varisco, Corporate Executive Chef, Performance Foodservice
4 ea French bread, 8 in. sliced, toasted
12 oz. Contigo® beef, ½ in., diced
2 T. Magellan® mango habanero seasoning
½ c. guacamole
2 T. mayonnaise
1 T. olive oil
¾ c. Monterey Jack cheese, shredded
1 c. red cabbage, fine shred
1 c. green cabbage, fine shred
2 t. cilantro, chopped
2 ea poblano peppers, roasted, peeled, seeded, then julienned
½ c. lime juice
¼ c. extra virgin olive oil, unfiltered
1 T. cumin, ground
1 t. chili powder
¼. t. sea salt
¼ t. black pepper, ground
3 ea. jalapeño pepper(s), sliced on bias and seeded
Toss meat with mango habanero seasoning, cover and refrigerate overnight.
Whisk together mayonnaise and guacamole then refrigerate for service.
In a bowl combine, cabbage, poblano, cilantro, lime juice, cumin, chili powder, some salt and pepper along with 1 T. olive oil. Refrigerate overnight for best flavor.
Heat extra virgin olive oil on griddle or sauté pan over medium high heat. Portion meat into six ounces per sandwich. Cook meat for 2 to 3 minutes, then top with cheese and cap with a pan to melt.
Spread guacamole and mayo blend on bread then add some sliced jalapeños followed by beef with melted cheese then top with slaw.