Ingredients

1 Each Fully Baked Oven Fired Flatbread Whole Grain Rich 6 X 6 In Square
1/2 oz Sliced Cheese
3 Slices Reduced Fat Salami
3 Slices Turkey Pepperoni
1 Slice Tomato
1 Each Romaine Lettuce Leaves
1/2 oz Low Fat Mayonnaise
1/2 oz Pesto Spread

Chef Notes

EACH SANDWICH PROVIDES 2 OZ. EQ. WHOLE GRAIN, 1.75 OZ. M/MA, & 1/2 C. VEGETABLE SERVINGS FOR USDA CHILD NUTRITION FOOD BASED MENUS

Directions

1
 Prior to Use: Flatbread product is delivered frozen. Store product at 0 F to -10 F. Remove bagged flatbreads and place at room temperature to thaw for up to 5 days.
2
 Place a thawed flatbread on a cutting board.
3
 Cut the square diagonally from corner to corner twice forming 4 triangles.
4
 Spread a thin layer of pesto on 2 triangles and low fat mayonnaise or ranch dressing on the other 2 triangles
5
 On the mayo topped triangles, add ½ oz. triangle of sliced cheese, 3 slices of reduced fat salami and 3 slices turkey pepperoni on top of the cheese slices.
6
 Top cheese and meats with a slice of tomato and 1 leaf romaine lettuce.
7
 Place the pesto spread side on top of the lettuce and spread ½ oz. mayo on the bread top.
8
 Stack the sandwich together and secure with sandwich picks. Store in the cooler (40°F) until ready to serve. Serve with baked chips, fruit and milk.
1 Sandwich