DIRECTIONS

1. Prepare Pickled Onions On a clean cutting board, trim and peel red onion. Thinly slice onions. Place in bowl and set aside. In a stovetop pan, stir together vinegar, water, salt, and sugar. Bring to a simmer. Pour hot vinegar mixture over onions, submerging all onions. Stir until evenly coated with vinegar mixture. Cover container, label, and date. Marinate for 30 minutes. May refrigerate in a sealed container.
2. Prepare Barbacoa Prepare turkey barbacoa by one of the following methods: Bake: Preheat conventional oven to 300°F or convection oven to 325°F. Empty entire contents of the package into a baking pan. Bake uncovered for 30-35 minutes, then remove from oven and break apart the meat with tongs or meat forks. Place back in oven and cook covered for 30-35 minutes until thoroughly heated and browned or until internal product temperature reaches 140°F. Remove from oven and break up shreads further and mix in sauce created by the meat. Boil: Stock Pot - Fill large stock pot with enough water to cover barbacoa. Bring water to boil. Place barbacoa in original bag in boiling water. Boil for 1 hour 15 minutes to 1 hour 25 minutes and until internal temperature reaches 140°F as measured by a meat thermometer. Remove from water and place product in pan. Remove bag and shred with fingers, tongs, or meat forks. Combi Heat: Combination Oven - Preheat oven to 300°F. Empty entire contents of the package into a baking pan. Bake uncovered for 25-30 minutes, then remove from oven and break apart the meat with tongs or meat forks. Place back in oven and cook covered for 25-30 minutes until thoroughly heated and browned or until internal product temperature reaches 140°F. Remove from oven and break up shreads further and mix in sauce created by the meat.
3. Sear: Flat Top Grill - Preheat flat top grill to 350°F. Spray grill with nonstick cooking spray. Place desired amount of shredded barbacoa on grill. Heat for 3 to 3 1/2 minutes, flipping occasionally. Remove from grill when product is heated through to 140°F. Once meat has been heated, break up into shreds and juices. Remove from heat. Separate juices from meat by draining via colander. Reserve consume juices. CCP: Heat to 165°F or higher for at least 15 seconds. Remove bread from dry storage and cheese from cooler using oldest pack date first. Preheat oven to 350°F. Line sheet pan(s) with parchment paper. Spray parchment paper with non-stick spray. Lay slices of bread flat on top of parchment paper.
4. Assemble sandwich: Add one (1) slice of cheese on top of bread Add 3 ounces of shredded turkey barbacoa on top of cheese slice. Gently spread over sandwich to form an even layer Add one (1) slice of cheese on top of turkey Close sandwich with second piece of bread Spray top slice of bread with non-stick spray Place sandwiches in oven, bake for ~10 to 12 minutes until cheese is melted, bread is browned, and internal temperature reaches 165°F CCP: Heat to 165°F or higher for at least 15 seconds. Remove product from oven. Caution! Finished product is hot. Use oven mitts when handling product to avoid injury. CCP: Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140°F. Slice each sandwich in half. Offer each student one (1) whole barbacoa grilled cheese with 1/4 cup of pickled onions. Note: If desired, add pickled onions within the sandwich on top of protein prior to heating and continue steps to complete entree.