Tuscan Grill Cheese Sandwich

6 servings  

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.
Category: Dairy | CACFP Leafy Greens | CACFP Tomatoes | CACFP

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

  1. Preheat oven:
    • Conventional oven: 400 °F.
    • Convection oven: 350 °F.
  2. Melt margarine in a large saucepan.
  3. Add garlic, basil, and oregano. Stir well. Set aside for step 10.
  4. To prevent sticking, evenly coat a baking sheet (18” x 13” x 1”) with butter flavored pan release spray.
  5. Place 12 bread slices on baking sheet.
  6. Place (about 1 oz) cheese slice on top of each slice of bread.
  7. Place ⅔ cup (about 10 leaves) spinach on top of cheese.
  8. Place 2 slices of tomatoes ¼” each on top of spinach.
  9. Place 1 slice of bread on top of each sandwich.
  10. Brush the top of each sandwich with margarine mixture.
  11. Bake until lightly browned:
    • Conventional oven: 400 °F for 15-20 minutes.
    • Convection oven: 350 °F for 10-15 minutes.
  12. Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  13. Critical Control Point: Hold at 140 °F or higher until served.
  14. Serve 1 sandwich.

Recipe notes

Source: Recipes for Healthy Kids: Cookbook for Schools (USDA).

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