Beef Ribette on Cheesy Garlic Toast - Maple Leaf Healthcare & Hospitality

Yield

Portion Size

206 g/ 7.2 oz

Ingredients

	Metric	Imperial
Maple Leaf Beef Ribette, 85 grams each	25 each	25 each
BBQ Sauce	125 ml	4.2 fl oz
Canola Oil	30 ml	1 fl oz
Mushrooms, fresh, sliced	900 g	2 Lbs
Cheddar Cheese, grated	375 ml	1.6 cups
Multigrain Bread, 30 gram slices	25 Each	25 Each
Margarine, soft	250 ml	1.1 cups
Garlic Powder	30 ml	1 fl oz
Salt	3 ml	1/2 tsp

The day before, thaw cooked beef ribette in the refrigerator at 40'F/4'C or lower.
Preheat convection oven to 325'F/165'C. Place Maple Leaf BBQ Beef Ribette on a parchment lined baking sheet and brush each Ribette with 5 ml of BBQ sauce. Bake until heated through - approximately 7 minutes. Cook to an internal temperature of 165'F/74'C is held for at least 15 seconds.
In a small bowl melt margarine and mix in garlic seasoning (garlic powder/salt).
On a separate baking sheet lay out multigrain bread and brush with garlic margarine mixture. Add 1 Tbsp/15ml of cheese to each toast and toast in oven until golden brown and cheese is melted.
In a large pan add oil and sauté mushrooms until tender and set aside.
To build sandwich set BBQ Beef Ribette on garlic cheese toast and top with 2 Tbsp/30 ml of Mushrooms.

Garnish top with mushrooms included in the recipe.

Serve with salad or vegetable sticks.