Batch of 100 Savory Snacks (Bagels, English Muffins, Wraps, Mini‑Cakes and Gaufres)

1. 1

   Preheat the oven to 350°F.

2. 2

   Place the 2.4 kg of chicken thighs on two baking trays, drizzle with olive oil, soy sauce, honey, oregano, garlic powder, black pepper and smoked paprika, then roast for 35 minutes.

3. 3

   Arrange the 40 bacon strips on a large baking sheet and bake for 18 minutes.

4. 4

   While the chicken and bacon are roasting, thinly slice the 800 g of onion and sauté in a drizzle of olive oil until soft, then deglaze with 1 tbsp balsamic vinegar and set aside.

5. 5

   Dice the 540 g of chorizo and sauté until cooked, drain, and set aside; reserve the 100 g cooked chorizo for later use.

6. 6

   Prepare the gaufre batter (base batter provided elsewhere), fold in half of the cooked chorizo (270 g), 90 g grated parmesan and 250 g grated mozzarella, mix well and cook gaufres as needed.

7. 7

   Prepare the mini‑cake batter (base batter provided elsewhere), fold in the remaining 270 g cooked chorizo, the remaining parmesan and mozzarella, pour into mini‑cake molds and bake for 18–22 minutes.

8. 8

   Remove the chicken from the oven, shred it, and set aside.

Make the omelette

9. 9

   whisk 20 eggs with salt, pepper, 1 tsp garlic powder, 1 tsp smoked paprika and chopped chives; pour onto a parchment‑lined round sheet and bake for 15 minutes, then cut into 20 equal pieces.

Assemble the bagels

10. 10

    spread bagel sauce on each bagel, add half of the shredded chicken, caramelized onions, a slice of cheddar and close.

11. 11

    Assemble the English muffins: spread pesto rosso, add a piece of omelette, a slice of bacon, some feta and a slice of cheddar, then close.

Assemble the wraps

12. 12

    spread wrap sauce, add the remaining shredded chicken, the remaining 20 bacon strips and a slice of cheddar, then roll up and close.