Menu idea · Sysco Shop build

The Smokehouse Angus

Ciabatta, smoky harissa aioli, Applewood bacon, Gouda and a seasoned Certified Angus chuck patty, with skin-on fries and Heinz ketchup on the side.

The build

Top bun

Ciabatta Sandwich Bun, Sliced

Boulart Breads · 56/4.23 OZ · 5426461

Fully baked and frozen, sliced. Oven from frozen at 375°F for 5 to 8 minutes.

Smoky aioli

Smoky Harissa Aioli

Heinz · 4/32 OZ · 7439498

A roasted red pepper aioli with subtle smoke and mild heat.

Applewood bacon

Applewood Bacon, Layout

Hormel · 1/15 LB · 7557301

Hand-selected bellies for long, wide slices. Naturally smoked and cured.

Gouda

Gouda Slices

Arla Pro · 8/24 OZ · 7229200

All natural Gouda. 0.75 oz slices, 3.50″ × 3.50″, interleafed.

Angus patty

Angus Ultimate Seasoned Patty, 78/22

Certified Angus Beef · 45/5.33 OZ · 7266244

Certified Angus chuck with seasonings, 78% lean, 22% fat. Cook from frozen, do not thaw.

Bottom bun

Same ciabatta, heel side

Fries

Skin-On Fries, 1/2″ Extra Long

McCain · 6/5 LB · 5183686

Lightly brined, straight-cut, free of coating. Fry or bake to golden color, do not overcook.

Ketchup

Upside Down Ketchup, Squeeze Bottle

Heinz · 12/20 OZ · 0652347

Upside-down squeeze bottles for tabletops or self-serve stations. Shake before use.

Patty: cook from frozen, do not thaw. Cook to an internal temperature of 160°F and flip at least once.
Bacon: bake at 375°F in a convection oven for 10 to 15 minutes, or grill 4 minutes per side at 375°F.
Buns: straight from the freezer into a 375°F oven for 5 to 8 minutes, then rest 15 minutes to finish thawing.
Storage: patties, buns and fries are frozen; bacon and Gouda are refrigerated; aioli and ketchup are dry.