In the foodservice biz we often abide by the old saying “sometimes less is more.” In the case of this two-ingredient grilled cheese sandwich; the old saying holds true. The Pineland farms smoked cheddar cheese, paired with OvenStone’s garlic Texas toast explodes in a perfect symphony of rich, smokey, buttery, garlic flavor. A simple but mouth-watering symphony that will leave your customer’s palates singing along with a chorus of “oh mys” and “MmmMMMmms.”

OvenStone Garlic Texas Toast

Neatly packed in each case for easy preparation and handling makes for a convenient, labor-saving and ‘All Round’ great product. Serve these delightful breads as a breadbasket appetizer, an addition to a pasta dish or as a unique sandwich carrier.

Featured for March in our 2023 UniPro calendar.

Few things are as mesmerizing as a gooey bridge of cheese stretching between two halves of warm griddled bread. Here’s something simple and satisfying for your menu and feel free to add your own ingredients, like bacon, bbq chicken, or even something simple like carmelized onions to make it your own.

Yield: 1 SANDWICH

INGREDIENTS

Directions:

First from Bake Crafters a Whole Grain Grilled Cheese Sandwich, individually wrapped. Each sandwich provides 2 grain equivalents and 2 protein equivalents, produced in a nut-free facility and is the perfect for grab and go lunch option. Tasty when thawed and served, or if you prefer it warm, heat it up in the ovenable film and serve. Next from White Swan, a Toilet Tissue individually wrapped, available in 96 ct with 500 sheets per roll. From Old Neighborhood, Fresh Red Franks in Natural Casing, 8 hot dogs per 1 pound. Perfect for any take out stand, or to-go lunch option, just in time for the warm weather! Next from Zee Zee’s Snacks, two new products. First a Whole Grain French Toast Graham Cracker, this snack has got that melt-in-your-mouth maple-y-ness that you’d expect from this breakfast-for-anytime snack. And a Rock N’Blue, deliciously different “rasplesauce” is ready to rock and roll anywhere it’s cool to have a blue tongue. Both are K12 compliant. From Packer, another two new products, first a pantry staple and something every kitchen needs, Plain Salt. Available in 50lb bag. And a Frozen Ham, 1ct averages about 10lbs per ham. Lastly from America Medica, an FDA approved Disposable Mask with Ear Loops.

Dennis Paper & Food Service delivers thousands of foodservice products and supplies to restaurants and food operations in Maine and New Hampshire. If you have a question or are interested in becoming a customer contact us or call 1-800-439-2727.

Stock status subject to change. Posted 4/22/20.

INGREDIENTS

• 2 ea whole grain ciabatta bread slices
• 2 ea sliced cheddar
• 2 ea sliced pepper-jack cheese
• 2 tbsp chopped Kim-Chi
• 2 oz diced grilled chicken
• 1 fl-oz Sweet Baby Ray’s Sriracha wing sauce item #11064

DIRECTIONS

1. 1. Butter each piece of bread on one side and place flat on grill, place slices of cheddar cheese on one piece of bread and slices of pepper-jack on the other piece of bread.
   2. Cover each side with 1 tablespoon of Kim-Chi and 1 ounce of grilled diced chicken tossed in sriracha glaze.
   3. When bread is toasted, using large spatula or pizza reel, place pieces under cheese melter for 30 seconds until cheese is melted.
   4. Fold both pieces of bread together to form the sandwich and cut corner to corner using a chef knife.
   5. Serve with fresh pickles and furikake seasoned fries (if desired).

INGREDIENTS
Serves: 2

• 1 whole grain round 6″
• 1.5 oz shredded cheddar cheese
• 1.5 oz cooked chicken breast, sliced
• 2 tsp mild taco sauce
• 1 cup fresh spinach
• 1 oz shredded mozzarella cheese
• 1 tsp melted butter

DIRECTIONS

1. 1. Thaw flatbreads at room temperature.
   2. Place thawed flatbread on a lined sheet pan.
   3. Place 1.5 oz shredded cheddar over the blistered side of a round flatbread.
   4. Top cheese with 1.5 oz sliced cooked chicken breast and 2 tsp mild taco sauce.
   5. Top the chicken and sauce with 1 cup fresh spinach and 1 oz shredded mozzarella cheese.
   6. Top flatbread with another flatbread with the grilled side up. Brush the top flat with 1 tsp melted butter.
   7. Bake filled flatbreads at 350˚F for 8-10 minutes for until cheese is melted, bread is browned and center of sandwich reaches 140˚F.
   8. Use a serrated knife and cut each sandwich into 4 wedges.
   9. Serve 2 wedges.

1 serving provides: 2 oz eq whole grain and 3 oz M/MA, 1/8 cup vegetable serving.