RECIPE DETAILS
Item ID: 1943512
Serving Size: 1 Sandwich
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Vegetarian, Sandwich, Wraps, Gluten Free
Allergens: Milk
RECIPE DETAILS
Item ID: 1943512
Serving Size: 1 Sandwich
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Vegetarian, Sandwich, Wraps, Gluten Free
Allergens: Milk
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
- Soften butter (melting is acceptable if preferred).
- Line sheet pans with parchment.
- Butter 24 slices of bread (1 teaspoon per slice), placing butter side down on each sheet pan.
- Slice cheese into 2-ounce slices using a slicer if not already sliced.
- Preheat oven to 350°F.
Preparation
- Place one 2-ounce slice of cheese on each piece of bread.
- Top each sandwich with a slice of bread.
- Spread the remaining softened or melted butter on the outside of the top slice (1 teaspoon per top).
- Bake uncovered at 350°F for 8–10 minutes or until cheese is melted and bread is toasted golden brown.
- Cut sandwiches diagonally in half for service.
- If holding hot for service, hold uncovered at 140°F or higher.
If preparing ahead or transporting out
- Wrap sheet pans tightly with plastic film to hold sandwiches in place (do not use bags).
- Label, date, and refrigerate at 41°F or less until transport or service.
- On the day of service, uncover the sandwiches and follow the cooking instructions steps 4–6 above.
Serving
Serving size: 1 sandwich (2 halves)
Suggested serving utensil: spatula
*Note on Allergens: avoid cross-contact with other gluten-containing ingredients while handling and storing
Recipe Source: Boulder Valley School District Food Services
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 | 0 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 | 2 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 570.17 kcal |
| Total Fat | 17.67* gm |
| Saturated Fat | 14.92 gm |
| Trans Fat | 0.00* gm |
| Sodium | 1,026.95 mg |
| Carbohydrates | 50.03 gm |
| Fiber | 2.00 gm |
| Sugars | 6.01 gm |
| Added Sugars | 4.00* gm |
