| Ingredient | ULF # | Portion |
|---|---|---|
| Mazzetta Cooked Lobster Claw Meat, Chopped | 606716 | 5 lb. |
| Mazzetta Peeled and Deveined Shrimp, Cooked and Chopped | 606717 | 2.5 lb. |
| Capital City Red Onions, Julienned | 138602 | 3 cups |
| N/D Wholesale Fennel, Julienned | 133033 | 5 cups |
| Baker Boy 4” Sliced Brioche Bun | 715871 | 54 ea. |
| GO Fresh 1/8” Shredded Cabbage | 125209 | 54 oz. |
| BBQ Vinaigrette Dressing (see below) | 6-8 oz. | |
| Hidden Valley White Balsamic Shallot Vinaigrette | 274343 | 8 oz. |
| Sauce Craft Smoked Black Pepper BBQ Sauce | 463411 | 16 oz. |
| Highland Market Heavy Duty Mayonnaise | 463398 | 16 oz. |
Combine the three ingredients for the vinaigrettes together and blend well. Ensure the dressing is very cold before combining with the remaining ingredients so the mixture binds together well.
Add the lobster meat, shrimp, red onions, and fennel into the mixing bowl and blend with the BBQ vinaigrette. Combine until well incorporated.
To assemble the sandwiches: Hinge the rolls into a “V” position and place 1 oz. cabbage in the center and top with 3 oz. seafood salad. Place a pinch of micro greens in the center of the salad as a garnish and plate.
