Mediterranean Bread Roll Recipe
Method
Step 1
Lightly grill bacon in a pan with oil and set aside.
Step 2
Roughly slice the haloumi and grill in a pan. Repeat the process with thinly sliced Spanish onions, frying until sautéed .
Step 3
Slice QBA ciabatta dinner roll in half.
Step 4
Dress bottom side of bun with ETA Mayonnaise.
Step 5
Build from bottom up: place rocket and tomatoes on bun and dress tomatoes with salt and pepper.
Step 6
Place the grilled bacon, the sautéed onions and grilled haloumi and top the lid with avocado puree.
Step 7
Place the top side of the bun and present.
But wait…there’s more!
Loved this recipe? Check out more recipes by Chef Sarah here or check out our full range of parbaked artisan bread here.
Ingredients
| Ingredient Name | Qty Purchased | Cost of Goods | Qty Used in Recipe | Total Cost |
|---|---|---|---|---|
| each | $ | each | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 |
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A recipe calculator works out what a dish costs to make and what it needs to sell for to turn a profit. Some tools under that name are really a recipe converter, turning ounces and teaspoons into metric, or a recipe multiplier that scales quantities up or down, or a nutrition calculator returning the energy and carbohydrate count per serve. Ours is a recipe cost calculator. Enter your ingredient costs and servings, and you get a total cost, a cost per serve, and the margin behind your selling price.
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Select Calculate to see your total cost across the batch, plus the same figure with GST added and your cost per serve. This is where the calculator divides your total batch cost by your number of servings, converting it into a cost per portion.
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Cafes and quick service kitchens change their menus often, and costing a new dish properly before it launches matters more than costing it quickly. Catering and events businesses price the same recipe at different scales throughout the year, a function for ten one week and an event for two hundred the next. Enter the servings for each job, and the calculator handles that recipe scaling without you reworking your ingredient list from scratch.
Bakeries producing large batches need to know the per-unit cost still holds as bakery ingredient prices shift. Contract caterers working to a fixed per-meal budget, such as aged care or education providers, can check a recipe against that budget before it goes into a wider meal planner or seasonal menu.
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Browse our recipes for menu inspiration, then cost them here before you commit to a price.
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