Panzanella Bread Salad: Turning “ends and pieces” into gold
Those “ends and pieces” you’re left with after slicing pre-cooked turkey roasts for sandwiches are filled with opportunity!
They hold concentrated flavors that are ideal for salads — especially premium Reverse Salads.
In the Wing It podcast above, Chef Andrew Hunter explains how to turn the pieces — often under-used or left for waste — into signature menu items.
Below is a quick video on the magic of putting this Italian Panzanella Bread Reverse Salad together.
So when I go to a steakhouse, which isn’t that often, but when I do and they have prime rib… 100 percent of the time I get an end cut if if they have it available.
All of the seasonings are right there. The salt is congregated there. The carmelization of the meat from the oven, from the roasting is congregated there. And pieces are delicious.
So, why is that relevant to Foster Farms. Nature’s Ridge Turkey Chubbs? Because they have ends and pieces also and a lot of the same reasons apply. There’s a lot of seasoning there. Those turkey breasts have been roasted and so a lot of the carmelization is on the ends. So they’re really delicious.
What do you do with ends and pieces?
Most operators when when you guys are slicing turkey you have to stop at a certain point. You can’t slice all the way through. I mean we work really hard to have an even shaped chubb. But nature still rules to a certain extent. So you’re not going to get, toward the end, the nice facing of the slices. And then it’s just simply not safe anymore for you or your employees to be slicing so close to your fingers in the ends.
I’ve actually coached operators to stop a little earlier than they normally would. A little further from the end than they normally would because you can take something that was either waste or scrap or underutilized and turn it into something that you get a premium price for. Brag about it again. I think bragging about something or being proud about what you’re using makes a lot of sense.
Tell them that it’s ends-and-pieces where the flavor is concentrated. We’ve chop that up for you and put it in your salad so your salad is going to be extra delicious.
You know what I think you could also do is you could take a picture of a Nature’s Ridge Turkey chubb. Turn it into a training poster and maybe have some dotted or perforated lines exactly where you want your employees to stop slicing. And then you call it the center cut and the end cuts.
And then underneath in words you tell them what to do with the ends… how to treat them so that they stay fresh and flavorful and they don’t start spoiling. So and that can all be on a poster right by the slicer so that they you know they follow your rules and they maximize your yield. Because that’s really the name of the game where an in a penny business so maximizing our yields are critically important.