Tuscan Grilled Cheese

50 servings  (1 sandwich)

Crediting:

1 sandwich provides:

  • 0.5 oz equivalent meat alternate, ⅛ cup dark green vegetable, ⅛ cup red/orange vegetable, and 2.0 oz equivalent grains.

PrimeroEdge Recipe Code: SR110051

Category: Dairy

Ingredients

Tuscan Grilled Cheese

¾ cup (6 oz)  Margarine, trans-fat free
2 tsp  Garlic powder
1 tsp  Dried basil
1 tsp  Dried oregano
100 each (6 lb 4 oz)  Whole-grain bread, sliced
50 each (1 lb 9 oz)  Low-fat mozzarella cheese, sliced
3 qt ¼ cup 2 Tbsp (2 lb)  *Fresh baby spinach, leaves
50 each (3 lb 2 oz)  *Fresh tomatoes, sliced

Tuscan Grilled Cheese Directions

  1. Melt margarine in a large stock pot.
  2. Add garlic, basil, and oregano. Stir well. Set aside for step 8.
  3. Place bread slices on a sheet pan (18″ x 26″ x 1″) heavily coated with butter flavored pan release spray. For 50 servings, use 3 pans (20 slices in 2 pans and 10 slices on 1 pan).
  4. Place 1 cheese slice (about ½ oz) on top of each slice of bread.
  5. Place ⅔ cup spinach (about ⅗ oz) on top of cheese.
  6. Place 1 tomato slice (about 1 oz) on top of spinach.
  7. Place 1 slice of bread on top of each sandwich.
  8. Brush the top of each sandwich with margarine mixture.
  9. Bake until lightly browned: Conventional oven: 400 °F for 15–20 minutes. Convection oven: 350 °F for 10–15 minutes.
  10. Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  11. Critical Control Point: Hold for hot service at 135 °F or higher.
  12. Serve 1 sandwich.

Recipe notes

Marketing Guide Graphic

Source:
USDA Standardized Recipes Project. External LinkICN Child Nutrition Recipe Box for Schools - Sandwiches

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