Bahn Mi Slaw

• 7 lb. Reser’s Shredded Coleslaw (71117.15363) 
• 3 cups Pickled Carrots (see recipe below)
• 2 each English cucumber, half peeled, seeded, and thinly sliced
• 3 each Jalapeño peppers, thinly sliced
• 1 cup Cilantro, leaves only, divided in half
• 1 cup Cashews, toasted and salted, roughly chopped and divided in half

Pickled Carrots

• 3 cups Carrots, julienne
• 2 cups Water, hot
• 2 Tbsp Kosher salt
• ½ cup Sugar
• ½ cup Rice wine vinegar, unseasoned

1. For Pickled Carrots, dissolve kosher salt and sugar in hot water and add rice vinegar.
2. Pour the brine over the julienned carrots in a 2-quart container and let pickle at room temperature for at least 1 hour or refrigerate overnight.
3. For Bahn Mi Slaw, mix Reser’s Shredded Coleslaw with the ingredients in a large metal bowl, saving half of the cilantro leaves and peanuts for garnish.
4. Drain and mix pickled carrots into coleslaw base.
5. Divide into portions and garnish with cilantro leaf and toasted cashews.

• 8 lb. carton Reser’s Signature Macaroni Salad (71117.06039)
• 2 Tbsp Sesame seeds, toasted
• ¼ cup Pickled ginger (white), finely chopped
• ¼ cup Pickled ginger juice (brine)
• 1 cup Green onions, thinly sliced, 2 Tbsp reserved for garnish
• 2 Tbsp Black sesame seeds

1. In a large metal bowl, mix the Reser’s Signature Macaroni Salad, toasted sesame seeds, pickled ginger, ginger juice and sliced green onions.
2. Portion and garnish with black sesame seeds and sliced green onions.

• 8 lb. carton Reser’s Elbow Macaroni Salad (71117.00188)
• 2 cups Mixed Cherry tomatoes, halved, reserve several for garnish
• 1 cup Red onion, small dice
• 6 oz Baby spinach
• ¼ cup Everything seasoning, 3 Tbsp for base, 1 Tbsp for garnish

1. In a large bowl, add the Reser’s Elbow Macaroni Salad, cherry tomatoes, red onion, baby spinach, and Everything seasoning and mix to combine with a spatula.
2. Place into serving container and refrigerate for at least 2 hours before serving to allow the flavors to meld.
3. Garnish with Everything seasoning before serving.

• 8 lb. carton Reser’s Red Bliss Potato Salad (71117.00554)
• ½ cup Everything seasoning, divided (1/3 cup for base, remainder for garnish)
• 1 ¼ cup Bleu cheese, divided (1 cup for base, ¼ cup for garnish)
• ½ cup Chives (retain 2 Tbsp for garnish)
• 1 lb. Applewood bacon, cooked into slices and sliced into strips

1. In a large bowl, add the Reser’s Red Bliss Potato Salad with the Everything seasoning, Bleu cheese, and chives, mix until combined.
2. Place into serving container and refrigerate for at least 2 hours before serving to allow the flavors to meld.
3. Garnish with sliced bacon, chives, Everything seasoning, and Bleu cheese prior to serving.

Everything Chicken Salad Base

• 5 lb. tub Reser’s Food Service Chicken Salad (71117.11419)
• 3 Tbsp Italian parsley, stemmed and chopped
• 1/3 cup Green onions, thinly sliced
• ¼ cup Everything seasoning

Per Sandwich

• 1 each Plain bagel, cut in half and toasted
• 2 Tbsp Cream cheese
• 6 oz Everything Chicken Salad Base
• 1 tsp Everything seasoning, garnish
• 3-4 leaves Butter or Little Gem lettuce
• ¼ Avocado, sliced
• Baby arugula salad

1. For Everything Chicken Salad Base, mix the Reser’s Food Service Chicken Salad with the parsley, green onions and everything seasoning in a large bowl until combined.
2. Toast bagel and spread each half with cream cheese.
3. Top cream cheese with lettuce leaves.
4. Scoop 3 oz of the Everything Chicken Salad Base atop each half.
5. Garnish with Everything seasoning and plate with avocado and baby arugula salad.

White BBQ Sauce

• 2 cup Mayonnaise
• ½ cup Apple cider vinegar
• 2 Tbsp Lemon juice
• 1 Tbsp Worcestershire
• 2 tsp Black pepper, ground
• 1 tsp Kosher salt
• 1 tsp Cayenne pepper
• 1 Tbsp Prepared horseradish

Chicken Salad Base

• 5 lb. tub Reser’s Simply Chicken Salad (71117.11357)
• 2/3 cup White BBQ Sauce
• 1 cup Pimentos, diced and drained
• ¼ cup Italian parsley, stemmed and chopped
• 1 cup Celery, thinly sliced
• 1 Tbsp Hot sauce
• ¼ cup Breadcrumbs, unseasoned

For Each Sandwich

• 2 Slices Japanese milk bread or Pullman loaf
• 1 Tbsp butter, melted
• 5 oz Chicken salad base
• 3 Slices Dill pickle
• 2 leaves Butter lettuce
• 8-10 Potato chips, kettle cooked

1. For White BBQ Sauce, combine all the ingredients in a large bowl for the white BBQ with a whisk and check for seasoning.
2. Place into tub and refrigerate.
3. For the Chicken Salad Base, combine the Reser’s Simply Chicken Salad with the White BBQ Sauce, pimentos, parsley, sliced celery, hot sauce, and breadcrumbs with a spatula until mixed through.
4. Refrigerate Chicken Salad Base for 4 hours before making sandwiches.
5. For each sandwich, brush each piece of bread with butter and grill until golden bread.
6. Start with one slice of toasted bread,  and layer butter lettuce, chicken salad base, pickle slices, and top with kettle chips.
7. Top with toasted bread slice and serve.

White BBQ Sauce

• 2 cup Mayonnaise
• ½ cup Apple cider vinegar
• 2 Tbsp Lemon juice
• 1 Tbsp Worcestershire
• 2 tsp Black pepper, ground
• 1 tsp Kosher salt
• 1 tsp Cayenne pepper
• 1 Tbsp Prepared horseradish

Macaroni Salad

• ¾ cup White BBQ sauce
• 1 Red onion, peeled and julienned
• 3 cups Broccoli florets
• 1 Tbsp Hot Sauce
• 8 lb. Reser’s Homestyle Elbow Macaroni (71117.00288)

1. For White BBQ Sauce, combine all the ingredients in a large bowl for the white BBQ with a whisk and check for seasoning.
2. Place into tub and refrigerate.
3. In a large bowl, combine with red onions and broccoli with the white BBQ sauce and hot sauce.
4. Fold in the Reser’s Homestyle Elbow Macaroni to combine.
5. Place into serving container and refrigerate for at least 2 hours before serving to allow the flavors to meld.

• Creamy Tarragon Slaw
  • 7 lb. Reser’s® Chopped Cole Slaw (71117.15125)
  • 1 cup Sour cream
  • ½ cup Tarragon, finely chopped
  • ½ cup Green onions, thinly sliced
• BBQ Chicken Slaw Lettuce Cups
  • 120 medium Butter lettuce leaves, separated and washed
  • 7.5 lb Rotisserie chicken, shredded and refrigerated
  • 20 cups Creamy Tarragon Slaw
  • 5 cups BBQ sauce
  • 5 cups Crispy shallots or onions
  • 10 cups English cucumbers, diced small
  • 3.5 Tbsp Kosher salt

1. For Creamy Tarragon Slaw, add the entire carton of Reser’s Chopped Cole Slaw into a large metal bowl, mix in the other ingredients until combined, and refrigerate until ready to use.
2. Season diced cucumbers with salt. Let sit 10 minutes and drain out excess liquid.
3. To assemble BBQ Lettuce Cups, fill each leaf with 1 oz shredded chicken, 2 Tbsp coleslaw, drizzle with 2 tsp BBQ sauce and top with2 tsp crispy shallots or onions, and garnish with 1 Tbsp diced cucumbers.

• Whole Grain Mustard Slaw
  • 7 lb. Reser’s® Shredded Homestyle Cole Slaw (71117.15126)
  • 1 cup Wholegrain mustard
  • 2/3 cup Italian parsley, finely chopped
• Thousand Island Dressing
  • 4 cup Mayonnaise
  • 1 cup Ketchup
  • 1 cup Sweet pickle relish
  • ¼ cup Gochujang paste
  • 2 tsp Paprika
  • 2 tsp Kosher salt
• Assembly
  • 48 slices Marble rye bread, sliced
  • 3 cups Thousand Island Dressing
  • 12 cups Wholegrain Mustard Slaw
  • 7 1/2 lb Turkey, thinly sliced
  • 72 slices Swiss cheese
  • Mayo or butter to brush bread prior to grilling

1. Preheat griddle to 350°F.
2. For Whole Grain Mustard Slaw, in a large metal bowl, add the entire carton of Reser’s Shredded Homestyle Coleslaw. Mix in the other ingredients until combined and refrigerate until ready to use.
3. For Thousand Island Dressing, whisk all the ingredients for the dressing in a small metal bowl to combine and refrigerate until ready to use.
4. To build the sandwich:
   1. Spread 1 Tbsp of Thousand Island Dressing on each slice of bread.
   2. Top with 3 slices of cheese.
   3. Place 5 oz sliced turkey on one half, top with 1/2 cup Whole Grain Mustard Slaw.
   4. Put sandwich together and brush mayo or butter on both sides.
5. Place on grill with weight, and grill 2-3 minutes until golden brown on each side.
6. Cut in half to serve.