Ingredients
1 lb. 8 oz. cheese, cheddar, reduced-fat, shredded
1 lb. 8 oz. cheese, mozzarella, lite, shredded
2 Tbsp. Italian seasoning blend
1 lb. 7 oz. tomatoes
Food release spray, butter, as needed
48 slices loaf bread, 1 oz. each
4 oz. spinach, raw
Instructions
- Add cheddar and mozzarella cheeses to a large bowl, then add Italian seasoning and toss to mix evenly.
- Cut tomatoes into ¼-in. slices. CCP: Hold at 41°F or lower.
- Preheat oven to 375°F.
- Spray a full sheet pan with food release spray. Place 24 slices of bread onto the pan and top each piece with 1 oz. of cheese mixture, 2 Tbsp. spinach leaves and 1 slice of tomato. Layer with another 1 oz. of cheese mixture on top of the tomato and top with remaining slice of bread.
- Lightly spray the sandwiches with food release spray and bake at 375°F for 8-10 minutes or until bread is toasted and cheese is melted. CCP: Heat to 135°F or higher.
Source
- Recipe, Photo and Nutrition and Meal Pattern Analysis: North Carolina K-12 Culinary Institute