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|489111||Pot Roast Cooked||6 lbs.|
|219090||Sienna Bakery Dutch Crunch Roll||24 each|
|107891||Pan & Grill Oil||24 fl. oz.|
|232424||Beef Gravy||2 1/4 lbs.|
|605850||Muenster Cheese, sliced||24 each|
|762750||Baby Arugula||12 oz.|
|Recipe||Rosemary Garlic Spread||1 1/2 oz.|
|285218||Sour Cream||16 oz.|
|501557||Extra Heavy Duty Mayonnaise||16 oz.|
|898820||Rosemary Garlic Seasoning||8 tsp.|
Wash hands. Hand pull the beef chunks into long shreds. Place in a covered storage container and refrigerate until needed.
To prepare ala carte portion:
Place 4 oz. of of pulled beef on a heated flat griddle, grill or saute pan. Cook until just warmed through. Season to taste with salt and pepper. Slice the bread lengthwise. Place the 2 pieces together. Place in a 350F oven until the crust is golden brown and crunchy. Place the pot roast on the bottom half of the roll. Ladle 1-1/2 oz. of warmed gravy over the pot roast. Place 2 half slices of cheese on top of the pot roast. Place under a heated salamander or broiler to melt the cheese. Place 1/2 oz. of arugula on top of the cheese. Spread 1-1/2 oz. of rosemary garlic spread on the inside of the top of the bread. Place the top of the bread on the sandwich. Place on a warmed serving plate.
Rosemary Garlic Spread – Preparation Instructions
Place the sour cream, mayonnaise and rosemary garlic seasoning in Stainless steel mixing bowl. Mix together thoroughly. Season to taste with salt and pepper. Transfer to a covered storage container and refrigerate until needed, up to 4 days.