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|219090||Sienna Bakery Dutch Crunch Roll||24 each|
|673463||Meatloaf, precooked||9 lbs.|
|107891||Pan & Grill Oil||1.5 cups|
|757071||Fajita Onions||2 1/4 lbs.|
|605850||Muenster Cheese, sliced||48 each|
|242489||Lettuce, shredded||12 oz.|
|Recipe||Tomato Mayonnaise||24 oz.|
|131920||Real Mayonnaise||32 oz.|
|100196||California Tomato Paste||16 oz.|
|424307||Kosher Salt||1 Tbsp.|
|225061||Black Pepper, restaurant grind||1 Tbsp.|
Wash hands. Slice the meatloaf into 2 ounce portions. Transfer to a covered storage container between parchment paper layers and refrigerate until needed, up to 2 days.
To Prepare Ala Carte Portion:
Slice the bread in half lengthwise. Place the halves back together. Place the bread in a heated 350F convection oven. Cook until bread is golden brown, crunchy and is just warmed through. To prevent over browning of crumbs, place in 350F convection if necessary to finish warming through. Place 1 tbsp of oil on a heated flat griddle or grill. Place the meatloaf and onions on the grill. Brown meatloaf on both sides. Cook onions until browned and tender. Season to taste with salt and pepper. Place the meatloaf on the bottom half of the bread. Place 2 slices of cheese on top of the meatloaf. Place under a heated salamander or broiler to melt the cheese. Place on a warmed serving plate. Place 1 oz. of onions and 1/2 oz. of lettuce on top of the cheese. Spread 1 oz. of tomato mayonnaise on the inside of the top piece of bread. Place the bread top on the sandwich.
Tomato Mayonnaise – Preparation Instructions
Place the mayonnaise, tomato paste, salt and pepper in a stainless steel mixing bowl. Mix thoroughly. Transfer to a covered storage container and refrigerate until needed, up to 5 days.