Breakfast Sandwich help needed
We just opened a small shop and one of the items we're offering are grab & go breakfast sandwiches. They are made fresh daily, wrapped and stored in the fridge and then heated the following morning in the oven before being put into a countertop hot holding display case (Avantco brand, 2-glass sliding doors with 3 shelves).
We are having a hard time keeping the sandwich quality up...and the owners are getting frustrated. Focaccia bread holds up best, biscuits somehow continue to cook and get rubbery and moist but are also much darker in color and dry at the same time.
We are only doing egg and cheese or bacon, egg and cheese. Condiment available on the side.
Some of the issue is they are being held for too long. Yes, food safety is followed but that doesn't mean it's high quality after 3 hours. Or even 2.
Any suggestions on how to assemble, what type of bread to use, etc. to keep quality up? Also...if it's a lost cause please advise that, as well. I am not the proponent here of this situation LOL