Use this fully flavored sauce to top your next sandwich with. It combines our Reserve Roasted Red Pepper & Smoked Gouda soup with creamy mayonnaise to add an innovative flavor to your sandwich offerings guest will love.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|smoked Gouda cheese||14.5 oz.||5 1/2 cups|
|mayonnaise||180 oz.||22 1/2 cups|
|kosher salt||2 tsp.|
|black pepper||4 tsp.|
|1. Preheat oven to 325°F. Place shredded cheese on a parchment paper lined baking sheet tray. Toast until golden brown and crispy, about 15 minutes. Mix often. Reserve.
|2. In large saucepot, heat Campbell's® Reserve Roasted Red Pepper & Gouda Soup until reduced by 1/3 (7-1/2 cups to 2-1/2 cups).
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
|3. In large mixing bowl, combine mayo, reduced soup, crispy cheese, salt and pepper. Cool completely.
CCP: Cool to 70°F within 2 hours and to 41°F within an additional 4 hours.
CCP: Hold for cold service at 41°F until needed.
To Serve: Using a #30 scoop, portion 2 tablespoons into condiment cup. Serve immediately.