The Mac & Cheese is an old standard for almost anyone but there have been revolts when units have tried to change this recipe to something else, so I thought it would be fun to share.
| INGREDIENTS | DIRECTIONS |
|---|---|
Gourmet Grilled Cheese 2 tbsp Italian seasoning blend 24 oz shredded cheddar cheese 24 oz shredded mozzarella cheese 24 oz tomatoes Butter spray 48 Slices of bread 4 oz raw spinach |
1 Weigh cheddar and mozzarella cheeses, then add to a large bowl or container. Add 2 tablespoons Italian seasoning to cheeses and toss to mix evenly. 2 Weigh, then rinse tomatoes under running water and drain in a colander. Using a tomato scoop, remove the stem core. Cut into 1/4″ slices. CCP: Hold at 41 degrees F or lower. 3 Reheat oven to 375 degrees F. Spray a full sheet pan with butter-flavored pan release. Lay 24 slices of bread onto prepared pan. 4 Using 2 oz spoodle, place 1 oz of blended cheeses on top of each slice of bread. Top cheese with 2 Tbsp of spinach leaves (about 4-5 leaves) and 1 slice of tomato. Place another 1 oz of cheese on top of tomato. 5 Top with remaining slice of bread. Spray top of sandwiches lightly with butter-flavored pan release spray. 6 Bake at 375 F for 8-10 minutes or until bread is toasted and cheese is melted. As an option, place a sheet pan on top of sandwiches for improved browning. CCP: Heat to 135 degrees F or higher. |