Recipe Source: BVSD
  • 24
  • 1
  • Serving Measure: Sandwich
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 1 sandwich
  • Nutrition Link: 80040
  • Food Category: Gluten Free
  • HACCP Process Category: Complex


Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Soften butter. It can also be melted if preferred.Line sheet pans with parchment.
    Butter 24 slices of bread per sheet pan, 1 tsp per slice.
    cut cheese using slicer to 2 oz slices.

  • Preparation Instructions:

    Place 24 slices of bread butter side down on parchment. Place 1 (2 oz) slice of cheese on each piece of bread. Spread the rest of the softened or melted butter on the outside of top piece of bread, 1 tsp per slice.
    Wrap sheet pans with plastic film tightly to hold sandwiches in place. Do not use bags. Label, date, refrigerate until transport.

  • Serving Instructions:

    Refrigerate until morning of service.
    Preheat oven to 350 degrees. Uncover sandwiches.
    Bake uncovered in oven about 8-10 minutes, until cheese is melted and bread is toasted golden brown.
    Keep warm until service.
    Cut sandwich in half, serve two halves per student.

    2 slices bread (1 oz each) = 2 G
    2 oz cheese hard = 2 MMA

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 2 Calories: 476.26
Dark Green: 0 Milk: 0 Sat. Fat: 31.77%
Red Orange: 0 Grains: 2 Sodium: 553.15
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

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