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2.17 from 6 votes

Tuscan Grill Cheese Sandwich USDA Recipe for Child Care Centers

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.
Course: Main Course, vegetarian
Cuisine: Italian
Keyword: Child Care Centers, CACFP
Age Group: Ages 6-18
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: 143

Ingredients

25 Servings

    Weight

    • 3 oz Margarine, trans-fat free
    • - - Garlic powder
    • - - Dried basil
    • - - Dried oregano
    • 3 lb 2 oz Whole-grain bread, sliced
    • 12¹⁄2 oz Low fat mozzarella cheese, sliced
    • 1 lb *Fresh baby spinach, leaves
    • 1 lb 9 oz *Fresh tomatoes, sliced

    Measure

    • ¹⁄4 cup 2 Tbsp Margarine, trans-fat free
    • 1 tsp Garlic powder
    • ¹⁄2 tsp Dried basil
    • 1⁄2 tsp Dried oregano
    • 50 each Whole-grain bread, sliced
    • 25 each Low fat mozzarella cheese, sliced
    • 1 qt 2 cups 3 Tbsp *Fresh baby spinach, leaves
    • 25 each *Fresh tomatoes, sliced

    50 Servings

      Weight

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

      -

      25 Servings

        Weight

        • 3 oz Margarine, trans-fat free
        • - - Garlic powder
        • - - Dried basil
        • - - Dried oregano
        • 3 lb 2 oz Whole-grain bread, sliced
        • 12¹⁄2 oz Low fat mozzarella cheese, sliced
        • 1 lb *Fresh baby spinach, leaves
        • 1 lb 9 oz *Fresh tomatoes, sliced

        Measure

        • ¹⁄4 cup 2 Tbsp Margarine, trans-fat free
        • 1 tsp Garlic powder
        • ¹⁄2 tsp Dried basil
        • 1⁄2 tsp Dried oregano
        • 50 each Whole-grain bread, sliced
        • 25 each Low fat mozzarella cheese, sliced
        • 1 qt 2 cups 3 Tbsp *Fresh baby spinach, leaves
        • 25 each *Fresh tomatoes, sliced

        50 Servings

          Weight

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

          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.

          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: 143 | Total Carbohydrate: 21g | Protein: 9g | Total Fat: 5g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 301mg | Potassium: 69mg | Dietary Fiber: 6g | Total Sugars: 3g | Vitamin D: 15IU | Calcium: 162mg | Iron: 1mg