Cheese Tomato Basil Sandwich

Serving Size: 1 each Makes: 10/25/50/100 Servings Cook Method: Grill


Nutritional Content

Allergens: Garlic; AllergenWheat; AllergenMilk; AllergenSulphites; Tomato

Calories: 300 Kcal

Carbohydrates: 33 g

Protein: 17 g

Total Fat: 12 g

Calcium: 450 mg

Sodium: 620 mg


Ingredients

10 Servings

  • Vinegar, Balsamic 1/2 Cup

  • pepper, Black Ground 1/2 tsp

  • Oil, Olive 2 Tbsp 2 tsp

  • Garlic, Whole Fresh Minced 2 1/2 tsp

  • Tomato, Fresh Sliced Thin 14 oz

  • Cheese, Mozzarella Shredded 15 oz

  • Basil, Fresh 1/2 Cup

  • Bread, Ciabatta Loaf 1.25(16z loaf)

25 Servings

  • Vinegar, Balsamic 1 1/8 Cup

  • pepper, Black Ground 1 tsp

  • Oil, Olive 1/3 Cup

  • Garlic, Whole Fresh Minced 2 Tbsp

  • Tomato, Fresh Sliced Thin 2 lb 3 oz

  • Cheese, Mozzarella Shredded 2 lb 5 oz

  • Basil, Fresh 1 1/8 Cup

  • Bread, Ciabatta Loaf 3.13(16z loaf)

50 Servings

  • Vinegar, Balsamic 2 1/3 Cup

  • pepper, Black Ground 2 tsp

  • Oil, Olive 3/4 Cup

  • Garlic, Whole Fresh Minced 1/4 Cup

  • Tomato, Fresh Sliced Thin 4 lb 6 oz

  • Cheese, Mozzarella Shredded 4 lb 11 oz

  • Basil, Fresh 2 1/4 Cup

  • Bread, Ciabatta Loaf 6.25(16z loaf)

100 Servings

  • Vinegar, Balsamic 1 1/8 Qt

  • pepper, Black Ground 1 Tbsp 1 tsp

  • Oil, Olive 1 1/2 Cup

  • Garlic, Whole Fresh Minced 1/2 Cup

  • Tomato, Fresh Sliced Thin 8 lb 13 oz

  • Cheese, Mozzarella Shredded 9 lb 6 oz

  • Basil, Fresh 1 1/8 Qt

  • Bread, Ciabatta Loaf 12.5(16z loaf)


Instructions

  1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

  2. Whisk oil, vinegar and garlic in bowl. Add pepper, mix to combine.

  3. Assemble Sandwich: Halve each loaf lengthwise. On bottom half of loaf, layer mozzarella, tomato slices and basil leaves. Drizzle lightly with dressing. Press top of loaf over.

  4. Grill sandwiches until bread is golden brown and cheese melts.

  5. Cut grilled loaf sandwich in to 8 equal pieces. Portion 1 sandwich piece per serving.

  6. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.



    Print Recipe here

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