Black and White Sando
YieldMakes 1 6-oz. serving.
- 2 ct. GFS Whole Wheat Pullman Bread Slices
- 1 oz. Recipe: Black Tahini Spread
- 14 oz. Black Tahini
- 7 oz. GFS Smooth Peanut Butter
- 2 oz. Gordon Choice Clover Honey
- 1 oz. Recipe: Raspberry Preserves
- 4¾ lb. GFS Whole Raspberries, IQF
- 11½ oz. Granulated Sugar
- 1 ct. Navel Orange, juiced and zested
- 3¾ oz. Granulated Sugar
- 1¾ oz. Pectin Powder
- 2 oz. Gordon Choice Whipped Cream Cheese
Recipe: Black Tahini Spread
1. In a stainless steel bowl, add the black tahini, peanut butter and honey.
2. Whisk until the spread is streak-free and is completely black.
3. Place in clear containers with fitted lids or in a pastry bag for service.
4. It is best left out at room temperature for ease of use.
Recipe: Raspberry Preserves
1. Thaw the raspberries overnight before adding the fruit and any juices to a large rondeau. '
2. Add 11½ oz. of sugar, orange juice and zest to the rondeau with the thawed fruit.
3. In a stainless steel bowl, whisk 3¾ oz. of sugar with the pectin until fully combined.
4. Bring the raspberries to a boil, then reduce the heat to a gentle simmer until it reduces slightly (about 5 minutes), stirring occasionally with a spatula.
5. Bring the mixture back to a boil and whisk in the sugar/pectin mixture whisking constantly (about 2 minutes).
6. Remove the rondeau from the heat and pour into a hotel pan and refrigerate until fully cooled and congealed.
7. Place in deli containers with lids and refrigerate until needed.
1. Preheat your salamander or boiler.
2. To assemble the conbini, use two uniform pieces of bread.
3. Place the bread on a quarter sheet tray and lightly toast one side under the salamander or broiler and reserve.
4. Lay the bread slices side by side on a cutting board, toasted-side up.
5. With the black sesame spread in one pastry bag and the whipped cream cheese in another, dedicate 1 slice of bread to be the black side of the sando and the other the white. Pipe out both in a linear fashion and smooth out on the tops of each slice with a spatula.
6. With the preserves in a squeeze bottle, ensuring the tip has a wide enough opening, quickly zig zag the preserves on both the black sesame and the whipped cream cheese slices.
7. Marry the two halves together to form a sando, but do not press together.
8. Cut the sando in half diagonally.
9. Place the two triangular slices upright and keep them side by side.
10. Place on a serving plate or inside a clear sandwich wedge and serve immediately.