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Express Lunch Recipe

Name: Allegros EXPRESS LUNCH Recipe
Cook time: 12 min
Total time: 12 min
Yield: 1 servings
Ingredients: 1 portion Grilled Chicken Sandwich (boneless chicken breast, trimmed); 1 portion Turkey & Swiss Sandwich (sliced turkey breast); 1 portion Veggie Wrap (assorted grilled vegetables); 1 piece Ciabatta roll or sandwich bread; 1 piece Tortilla wrap (large); 1 tbs Mayonnaise; 1 tsp Dijon mustard; 1 cup Lettuce leaves; 3 slices Tomato, sliced; 4 slices Red onion, thinly sliced; 1 slice Swiss cheese slices; 1 tsp Olive oil; 0.25 tsp Salt; 0.25 tsp Black pepper; 0.5 cup Zucchini, thinly sliced; 0.25 cup Red bell pepper, sliced; 0.25 cup Portobello or cremini mushrooms, sliced; 2 tbs Hummus; 1 portion House side salad (mixed greens); 1 portion Kettle chips; 1 cup Regular iced tea; 1 cup Passion iced tea; 1 can Soda (choice); 1 cup Brewed coffee

Inspired by Allegro

Time12m

Serves1

Available Monday- Saturday from 11AM to 3PM Includes regular iced tea, passion tea, soda, coffee

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Ingredients

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Entrée (choose one portion)

1 portion Grilled Chicken Sandwich (boneless chicken breast, trimmed)

1 portion Turkey & Swiss Sandwich (sliced turkey breast)

1 portion Veggie Wrap (assorted grilled vegetables)

Bread & Wraps

1 piece Ciabatta roll or sandwich bread

1 piece Tortilla wrap (large)

Condiments & Toppings

1 tbs Mayonnaise

1 tsp Dijon mustard

1 cup Lettuce leaves

3 slices Tomato, sliced

4 slices Red onion, thinly sliced

1 slice Swiss cheese slices

1 tsp olive oil

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Veggie Fillings (for Veggie Wrap)

1/2 cup Zucchini, thinly sliced

1/4 cup Red bell pepper, sliced

1/4 cup Portobello or cremini mushrooms, sliced

2 tbs Hummus

Sides

1 portion House side salad (mixed greens)

1 portion Kettle chips

Beverages (included)

1 cup Regular iced tea

1 cup Passion iced tea

1 can Soda (choice)

1 cup Brewed coffee

Method

Entrée (prepare one option)

Grilled Chicken Sandwich

Preheat a grill pan or skillet over medium-high heat. Brush the trimmed chicken breast with olive oil and season both sides with 0.125 tsp salt and 0.125 tsp black pepper. Grill 4–5 minutes per side (internal temperature 165°F / 74°C). Let rest 3 minutes, then thinly slice. Toast the ciabatta or bread in the pan for 1 minute per side. Spread 1 tbs mayonnaise on the bottom bread, 1 tsp Dijon on the top. Layer lettuce (¼ cup), sliced tomato (1–2 slices), sliced chicken, and Swiss cheese. Close sandwich and cut in half.

Turkey & Swiss Sandwich

Toast the bread or roll for 1 minute per side. Spread 1 tbs mayonnaise on one slice and 1 tsp Dijon mustard on the other. Layer 3–4 oz sliced turkey, Swiss cheese slice, ¼ cup lettuce, 2 tomato slices and 2 red onion slices. Season with a light pinch of salt and pepper (about 1/16 tsp each). Close the sandwich and cut in half.

Veggie Wrap

Heat a skillet over medium heat with 1 tsp olive oil. Add sliced zucchini (0.5 cup), red bell pepper (0.25 cup) and mushrooms (0.25 cup); sauté 3–4 minutes until just tender. Warm the tortilla 10–15 seconds per side in a dry pan. Spread 2 tbs hummus down the center of the tortilla, add cooked vegetables, ¼ cup lettuce, 2 tomato slices and 2 onion slices. Fold bottom up, then fold sides and roll tightly. Cut on the bias.

Sides & Assembly

Place the sandwich or wrap on a plate. Add one portion of kettle chips or the house side salad to the side. For the side salad, dress lightly with 1 tbs olive oil and a squeeze of lemon or vinegar, and season with remaining pinch of salt and pepper. If using chips, serve straight from the bag portion.

Beverages (included)

Offer the guest a choice of regular iced tea, passion iced tea, soda or brewed coffee. For iced teas: prepare 8–12 oz (1 cup) portions over ice; sweeten to taste if requested. For hot coffee: brew 8–12 oz and serve immediately.

Timing & Service

This express lunch is designed for quick service between 11AM–3PM. Pre-toast bread and pre-portion dressings and chips during service rush. Cook chicken ahead in small batches and hold covered; reheat slices briefly on the grill pan if needed to ensure 10–12 minute total ticket time to guest.