Tuscan Grill Cheese Sandwich
6 servings
For 25 & 50 servings, see Recipe notes below.
CACFP Home Childcare Crediting Information
1 sandwich provides:
- ½ cup vegetable (¼ cup dark green vegetable, ¼ cup red/orange vegetable), 1 oz equivalent meat alternate, and 2 oz equivalent grains.
Ingredients
Tuscan Grill Cheese Sandwich
| 1 oz Margarine, trans fat-free |
| ¼ tsp Garlic powder |
| ¼ tsp Dried basil |
| ¼ tsp Dried Oregano |
| 12 slices Whole-grain bread, sliced |
| 7 oz or 7-1 oz slices Low-fat mozzarella cheese |
| 8 oz or ½ of a small bag Fresh baby spinach leaves, divided evenly into 6 servings 10 leaves each |
| 12 oz or about 4 medium Fresh tomatoes, ¼” sliced evenly |
Tuscan Grill Cheese Sandwich Directions
- Preheat oven:
- Conventional oven: 400 °F.
- Convection oven: 350 °F.
- Melt margarine in a large saucepan.
- Add garlic, basil, and oregano. Stir well. Set aside for step 10.
- To prevent sticking, evenly coat a baking sheet (18” x 13” x 1”) with butter flavored pan release spray.
- Place 12 bread slices on baking sheet.
- Place (about 1 oz) cheese slice on top of each slice of bread.
- Place ⅔ cup (about 10 leaves) spinach on top of cheese.
- Place 2 slices of tomatoes ¼” each 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 140 °F or higher for at least 15 seconds.
- Critical Control Point: Hold at 140 °F or higher until served.
- Serve 1 sandwich.
Notes
Source: Recipes for Healthy Kids: Cookbook for Schools (USDA).
