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4 from 3 votes

Tuscan Grilled Cheese Sandwich USDA Recipe for Adults in CACFP

A Tuscan Grill Cheese Sandwich with mozzarella cheese, fresh spinach and tomatoes makes a lunchtime favorite even better!
CACFP Adult Portion Crediting Information
1 sandwich provides ½ cup vegetable (⅛ cup additional vegetable, ¼ cup dark green vegetable, ⅛ cup red/orange vegetable), 2 oz equivalent meat alternate, and 2 oz equivalent grains.
Cuisine: Italian
Keyword: CACFP
Age Group: Adult
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Vegetarian, Sandwich/Wrap
Program Meal Component: Grains, Vegetables, Meat Alternates
Vegetable Subgroup: Red-Orange Vegetables, Dark Green Vegetable
Meal Service Temperature: Hot
Cooking Method: Bake
Season: Summer, Spring
25 Servings
Calories: 342

Ingredients

25 Servings

    Weight

    • 3 oz Margarine, trans fat-free
    • - - Garlic powder
    • - - Dried basil
    • - - Dried oregano
    • 3 lb 2 oz Whole-grain bread, sliced
    • 2 lb *Fresh baby spinach, leaves, coarsely chopped
    • 3 lb 2 oz Low-fat mozzarella cheese, sliced
    • 2 lb 8 oz *Fresh tomatoes, ¼” sliced

    Measure

    • ¼ cup 2 Tbsp Margarine, trans fat-free
    • 1 tsp Garlic powder
    • ½ tsp Dried basil
    • ½ tsp Dried oregano
    • 50 each Whole-grain bread, sliced
    • 2 gal *Fresh baby spinach, leaves, coarsely chopped
    • 50 each Low-fat mozzarella cheese, sliced
    • 25 each *Fresh tomatoes, ¼” sliced

    50 Servings

      Weight

      • 6 oz Margarine, trans fat-free
      • - - Garlic powder
      • - - Dried basil
      • - - Dried oregano
      • 6 lb 4 oz Whole-grain bread, sliced
      • 4 lb *Fresh baby spinach, leaves, coarsely chopped
      • 6 lb 4 oz Low-fat mozzarella cheese, sliced
      • 5 lb *Fresh tomatoes, ¼” sliced

      Measure

      • ¾ cup Margarine, trans fat-free
      • 2 tsp Garlic powder
      • 1 tsp Dried basil
      • 1 tsp Dried oregano
      • 100 each Whole-grain bread, sliced
      • 4 gal *Fresh baby spinach, leaves, coarsely chopped
      • 100 each Low-fat mozzarella cheese, sliced
      • 50 each *Fresh tomatoes, ¼” sliced

      -

      25 Servings

        Weight

        • 3 oz Margarine, trans fat-free
        • - - Garlic powder
        • - - Dried basil
        • - - Dried oregano
        • 3 lb 2 oz Whole-grain bread, sliced
        • 2 lb *Fresh baby spinach, leaves, coarsely chopped
        • 3 lb 2 oz Low-fat mozzarella cheese, sliced
        • 2 lb 8 oz *Fresh tomatoes, ¼” sliced

        Measure

        • ¼ cup 2 Tbsp Margarine, trans fat-free
        • 1 tsp Garlic powder
        • ½ tsp Dried basil
        • ½ tsp Dried oregano
        • 50 each Whole-grain bread, sliced
        • 2 gal *Fresh baby spinach, leaves, coarsely chopped
        • 50 each Low-fat mozzarella cheese, sliced
        • 25 each *Fresh tomatoes, ¼” sliced

        50 Servings

          Weight

          • 6 oz Margarine, trans fat-free
          • - - Garlic powder
          • - - Dried basil
          • - - Dried oregano
          • 6 lb 4 oz Whole-grain bread, sliced
          • 4 lb *Fresh baby spinach, leaves, coarsely chopped
          • 6 lb 4 oz Low-fat mozzarella cheese, sliced
          • 5 lb *Fresh tomatoes, ¼” sliced

          Measure

          • ¾ cup Margarine, trans fat-free
          • 2 tsp Garlic powder
          • 1 tsp Dried basil
          • 1 tsp Dried oregano
          • 100 each Whole-grain bread, sliced
          • 4 gal *Fresh baby spinach, leaves, coarsely chopped
          • 100 each Low-fat mozzarella cheese, sliced
          • 50 each *Fresh tomatoes, ¼” sliced

          Instructions

          • Preheat oven:
            Conventional oven: 400 °F.
            Convection oven: 350 °F.
          • Melt margarine in a medium stock pot.
          • Add garlic, basil, and oregano. Stir well. Set aside for step 12.
          • Place bread slices on a sheet pan (18” x 26” x 1”).
            To prevent sticking, spray evenly with 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).
            Set aside for Step 8.
            Save remaining bread for Step 11.
          • Spray chopped spinach lightly with olive oil pan release spray.
          • Place spinach in a shallow steam table pan and place in hot oven for 3 minutes to allow spinach to wilt.
          • Remove from oven and separate spinach into 25 (½ cup) servings. Set aside for Step 9.
          • Place 2 slices of cheese (about 2 oz) on top of each slice of bread.
          • Place ½ cup (about 1¼ oz) wilted spinach on top of cheese.
          • lace tomato slice (about 1.6 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 140 °F or higher for at least 15 seconds.
          • Critical Control Point: Hold for hot service at 140 °F or higher.
          • Serve 1 sandwich.

          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.

          Nutrition

          Serving: 1sandwich | Calories: 342 | Total Carbohydrate: 28g | Protein: 23g | Total Fat: 16g | Saturated Fat: 8g | Cholesterol: 14mg | Sodium: 571mg | Potassium: 240mg | Dietary Fiber: 6g | Total Sugars: 5g | Vitamin A: 258IU | Vitamin C: 17mg | Vitamin D: 15IU | Calcium: 503mg | Iron: 3mg | Vitamin A: 258mcg