Ingredients
| Margarine or butter, melted | 6 ounces |
|
Enriched bread (5 pounds, 10 ounces) |
5.625 pounds |
|
Cheese blend of American and skim milk cheeses, sliced (6 pounds, 4 ounces) |
6.25 pounds |
Instructions
-
Brush approximately 1⁄2 oz (1 Tbsp) margarine or butter on each sheet pan (18" x 26" x 1"). For 50 servings, use 3 pans. Reserve the remaining margarine or butter for step 5.
-
Place 20 slices of bread on each sheet pan, 4 across and 5 down. For 50 servings, one pan will have only 10 slices.
-
Top each slice of bread with 2 slices (2 oz) of cheese.
-
Cover with remaining bread slices.
-
Brush tops of sandwiches with remaining margarine or butter, approximately 1 1⁄2 oz (3 Tbsp) per pan.
-
Bake until lightly browned:
Conventional oven: 400° F for 15-20 minutes
Convection oven: 350° F for 10-15 minutes
DO NOT OVERBAKE
-
If desired, cut each sandwich diagonally in half.
Recipe Notes
Nutrition Facts per Serving (1sandwich)
Calories: 314 kcal | Fat: 12.78 g | Saturated fat: 7.01 g | Cholesterol: 31 mg | Sodium: 820 mg | Carbohydrates: 31.79 g | Fiber: 1.3 g | Protein: 18.62 g | Calcium: 4620 mgThe outcome, crediting information, allergen information, and nutrient data may vary depending on the specific ingredients and equipment used in your location.
This Post Has 2 Comments
Do you have any suggestions to keep this sandwich from getting to hard before service? That’s one of the biggest complaints I hear from our students. It could be the amount of time that’s elapsed between cooking them and serving them, but I want to hear others suggestions, too. Thanks!
The longer you leave the bread uncovered in the warmer the harder it will get. Not holding for longer than 20 minutes is ideal, but that isn’t always possible. A few suggestions: Wrap the tray in a bun bag or in plastic wrap. Another suggestion would be to check and see if your warmer is in fact a proofer. If it is, there will be a hole at the bottom that you can insert a pan to fill with a small amount of water. This will keep the warmer more humid, which will also help prevent the bread from getting hard in the dry air. If there is no insert for a pan, you can always just place a steamtable pan of water on the bottom rack. Just remember to check the pan periodically to make sure the water has totally evaporated. This tips will help extend the quality of bread during holding, but it is always best to hold for the least amount of time as possible to prevent bread from being too hard or becoming mushy due to moisture in the sandwich. It is always a good idea to test out the time able to hold any given sandwich and still maintain quality in your warmer.