Tuscan Grill Cheese Sandwich USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
We added tomatoes, spinach and Italian spices to a classic grilled cheese to create our Tuscan Grilled Cheese Sandwich. Sure to become a favorite!
CACFP CREDITING INFORMATION
1 sandwich provides 0.5 oz equivalent meat alternate, ¹⁄4 cup vegetable, and 2.0 oz equivalent grains.
2 from 4 votes

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

Instructions
 

  • Melt margarine in a large stock pot.
  • Add garlic, basil, and oregano. Stir well. Set aside for step 8.
  • Place bread slices on a sheet pan (18′′ x 26′′ x 1′′) heavily coated with butter flavored pan release spray.
    For 25 servings, use 2 pans (20 slices on 1 pan and 5 slices on 1 pan).
    For 50 servings, use 3 pans (20 slices on 2 pans and 10 slices on 1 pan).
  • Place 1 cheese slice (about ¹⁄2 oz) on top of each slice of bread.
  • Place ²⁄3 cup spinach (about ³⁄5 oz) on top of cheese.
  • Place 1 tomato slice (about 1 oz) on top of spinach.
  • Place 1 slice of bread on top of each sandwich.
  • Brush the top of each sandwich with margarine mixture.
  • Bake until lightly browned:
    Conventional oven: 400 °F for 15–20 minutes.
    Convection oven: 350 °F for 10–15 minutes.
  • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Critical Control Point: Hold for hot service at 140 °F or higher.
  • Serve 1 sandwich.

Nutrition INFORMATION

Nutrition Facts
Tuscan Grill Cheese Sandwich USDA Recipe for Child Care Centers
Amount Per Serving 1 sandwich
Calories 143 Calories from Fat 45
% Daily Value*
Total Fat 5g8%
Saturated Fat 2g13%
Cholesterol 7mg2%
Sodium 301mg13%
Potassium 69mg2%
Total Carbohydrate 21g7%
Dietary Fiber 6g25%
Total Sugars 3g3%
Protein 9g18%
Vitamin D 15IU100%
Calcium 162mg16%
Iron 1mg6%
*
*Marketing Guide
25 Servings:
Spinach: 1 lb
Tomatoes: 1 lb 14 oz
50 Servings:
Spinach: 2 lb
Tomatoes: 3 lb 12 oz

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service.
Yield / Volume
25 Servings:
About 7 lb 1 oz
About 3 qt 2⅛ cups/25 sandwiches
50 Servings:
About 14 lb 2 oz
About 1 gal 3 qt ¼ cup/50 sandwiches