1. Slice tomatoes and shred lettuce.
2. Build sandwiches in assembly line fashion:
3. Add one slice of turkey to bread slice
4. Top with two slices of mozzarella cheese, three basil leaves, two slices of tomato, ¼ cup of shredded lettuce, and drizzle with 1 tbsp of balsamic vinaigrette dressing.
5. Finish sandwich by placing bread slice on top.
6. Cover and refrigerate at 41 degrees or lower until ready to serve.

CCP: Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling raw product. Replace gloves after handling any other object.

Ensure cold food is held at a temperature below 41 ° F.