RECIPE DETAILS
Item ID: 1981166
Serving Size: 1 Sandwich
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Sandwich, Wraps
Allergens: Milk, Wheat
RECIPE DETAILS
Item ID: 1981166
Serving Size: 1 Sandwich
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Sandwich, Wraps
Allergens: Milk, Wheat
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Pre-Preparation
- Wash and mince garlic.
- Preheat oven to 350 degrees F.
Preparation
- Melt butter over medium heat and transfer to a heat-proof container to reserve.
- Using the same pan greased with butter, sauté garlic for 1 minute until fragrant, then add spinach and cook until the spinach releases its liquid.
- Drain the spinach and garlic mixture by pressing lightly to release the liquid.
- Mix the spinach and garlic mixture with feta and cream cheese until combined.
- Using the reserved melted butter, brush 1 teaspoon on the bottom of each bread slice.
- Place 24 bread slices butter side down on parchment-lined sheet pans.
- Scoop 6 ounces (by weight) of the spinach cheese mixture onto each bread slice and spread.
- Place the top slice of bread on each sandwich and brush the tops with another teaspoon of melted butter.
- Bake at 350 degrees F for 10–15 minutes, until the cheese is slightly melted and the bread is browned.
- For best quality, serve immediately. Otherwise, hold hot until service at 140 degrees F or higher.
Serving
Serving = 1 Sandwich
Recipe source: Chef Ann Foundation Plant Forward
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | ⅝ cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 1.5 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 527.82 kcal |
| Total Fat | 34.81 gm |
| Saturated Fat | 20.98 gm |
| Trans Fat | 0.60* gm |
| Sodium | 1,049.96 mg |
| Carbohydrates | 31.32 gm |
| Fiber | 6.20 gm |
| Sugars | 3.54 gm |
| Added Sugars | 2.00* gm |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.
