By Protein
The Big Concha Recipe
Ingredients
- 1 ea. Fresh Concha Pastry, Split
- 2 ea. Wright® Brand Naturally Hickory Smoked Extra Extra Thick Sliced Steak Cut Bacon, Bulk, 15 Lbs, 2 Slices/Inch, Gas Flushed , Half Cut
- 1/4 ea. Fresh Sliced Avocado
- 1 ea. Sunny Side Up Egg
- 2 oz. Jicama Slaw (Sub-Recipe)
- 1 1/2 oz. Salsa (Commercially Available)
- ALTERNATIVE PRODUCT: Wright® Brand Naturally Hickory Smoked Extra Thick Sliced Bacon, Bulk, 15 Lbs, 8-10 Slices per Pound, Frozen
Add a unique twist to your menu with the Big Concha, a concha sandwich featuring the rich, smoky flavor of Wright® Brand Naturally Hickory Smoked Extra Extra Thick Sliced Steak Cut Bacon, Bulk . Paired with creamy avocado, a sunny side up egg and crisp jicama slaw, it’s a perfect blend of sweet and savory. Serve with a side of zesty salsa for a dish that impresses any time of day.
Directions
- Preheat convection oven to 350°F. Place Wright® Brand Naturally Hickory Smoked Extra Extra Thick Sliced Steak Cut Bacon . on a sheet tray with a rack and bake until internal temperature reaches 165°F. Hold warm .
- Place concha onto a clean work surface and slice concha in half horizontally creating two equal bun size pieces.
- Using a slotted spoon or tongs, add 2 oz. of jicama slaw to bottom bun.
- Add slices of avocado.
- Place the two slices of Wright® Brand Naturally Hickory Smoked Extra Extra Thick Sliced Steak Cut Bacon . on top of avocado slices and top with a sunny side up egg.
- Place top portion of concha onto the sandwich to close.
- Serve with a side of salsa.
Jicama Slaw
Yield: 12 Oz.
Ingredients
- 16 oz. Jicama - Sliced Thin
- 4 oz. Carrot - Sliced Thin
- 2 oz. Red Cabbage - Sliced Thin
- 1/4 cup Chopped Cilantro
- 2 tbsp. Lime Juice
- 1 tsp. Salt
Directions
- Mix all ingredients in a bowl and hold cold for service.
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