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.
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.
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.
Reheat oven to 375 degrees F. Spray a full sheet pan with butter-flavored pan release. Lay 24 slices of bread onto prepared pan.
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.
Top with remaining slice of bread. Spray top of sandwiches lightly with butter-flavored pan release spray.
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.
24 servings
1 sandwich