Tuscan Grill Cheese Sandwich Usda Recipe For Child Care Centers Recipes

TUSCAN GRILL CHEESE SANDWICH USDA RECIPE FOR CHILD CARE CENTERS

Steps:

• 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.

TUSCAN GRILLED CHEESE

Steps:

• Brush 1 side of each bread slice lightly with oil, using about 1 tablespoon total. On 2 slices, arrange half of cheese, then tomato, basil, and remaining cheese. Top with remaining bread slices, oil side down. Brush tops of sandwiches with about 1 tablespoon of remaining oil.
• Heat medium skillet or range-top grill pan over medium heat. Place sandwiches, oil side down, in skillet. Brush tops with remaining 1 tablespoon oil. Cook until sandwiches are golden brown on both sides and cheese is melted, turning once, about 5 minutes per side.
• Toss arugula with vinaigrette and divide between 2 plates. Cut sandwiches in half or quarters and arrange around arugula. Serve.

TUSCAN GRILLED CHEESE SANDWICH

Steps:

• 1. Sprinkle bacon slices on both sides with the herbs and place in a preheated non-stick skillet over medium-high heat. Fry until crispy. Remove to paper towels to drain.
• 2. Whisk egg and water together in a small bowl and stir in the capers.
• 3. In a separate bowl, combine flour and cornmeal. Drain the capers, add to flour mixture and toss to coat. Heat 1/2 inch of oil over medium-high heat in a small saucepan.
• 4. When the oil begins to shimmer, carefully add the capers (shake off excess flour) and fry until golden - about 3-4 minutes, remove to paper towels to drain.
• 5. Pour marinara sauce in saucepan over medium heat. Add Parmesan cheese, stir and continue to cook until the cheese is melted and the sauce is heated through. Remove from heat and set aside.
• 6. To make the herb butter, combine the rosemary, lemon juice, salt, and melted butter in a small bowl and whisk together.
• 7. To finish the sandwiches, preheat the broiler and place a large, non-stick skillet over medium heat.
• 8. Brush one side of each of the bread slices with the herb butter mixture. Place slices butter-side down in the skillet and coat with a portion of the marinara sauce, and then one slice each of the fontina and provolone.
• 9. When the bread is golden brown and crispy, move the slices to a baking sheet and place under the broiler. Cook until the cheese is melted and beginning to bubble. Remove from the oven and evenly add to each bottom slice, two slices bacon and half of the capers. Add the top bread slices cheese side down, slice, serve and enjoy!.