Mediterranean Vegetable Panini (WW, 25 portions)

N-342-01 Sandwiches

Green
High
25 Portions
1 sandwich
375°F (191°C)
3 - 4 min.

INGREDIENTS

ItemMeasureWeightApprox issue

OIL, CANOLA

¾ cup

5-½ oz

GARLIC, PREMINCED, IN WATER

1 cup

6 oz

SPINACH, BABY, FRESH, LIGHTLY PACKED

12-½ gal

8 lb 13 oz

8 lb 13 oz

SALT

2 tsp

0.42 oz

PEPPER, BLACK, GROUND

1-½ tsp

0.11 oz

ItemMeasureWeightApprox issue

BREAD, PANINI, WHEAT, SLICED

50 slices

4 lb 10 oz

BELL PEPPER, RED, ROASTED, JARRED

25 slices

2 lb 8 oz

2- 28 oz can

ARTICHOKES, CANNED

2 qt

2 lb 8 oz

2- 28 oz can

CHEESE, MOZZARELLA, THINLY SLICED

50 slices

2 lb 8 oz

COOKING SPRAY, NONSTICK

1 oz

DIRECTIONS

  1. Prepare all fruits and vegetables in accordance with guideline card A-G-31. Drain roasted bell peppers. Drain and chop artichokes.
  2. Sautéed Spinach with Garlic: In a large stock pot or steam-jacketed kettle, heat oil. Add garlic and cook for 30 seconds; stirring continuously to prevent scorching.
  3. Add the spinach, salt, and pepper. Toss lightly to coat spinach. Cook for 2 to 3 minutes or until lightly wilted.
  4. Remove the spinach from heat and CP: hold hot at 135°F (57°C) for use in Step 5.
  5. Preheat panini press to 375°F (191°C).
  6. Assembly: To assemble sandwiches, top 1 slice of bread with ¾ cup sautéed spinach, 1 slice of roasted bell pepper, ⅓ cup chopped artichoke, and 2 slices of mozzarella cheese. Top sandwich with additional slice of bread.
  7. Lightly spray top and bottom grill plate with non-stick cooking spray. Place assembled sandwich into grill and gently press. Cook for 3 to 4 minutes, until cheese is melted and sandwich is golden brown.
  8. Serve immediately or CP: hold for hot service at 135°F (57°F).

RECIPE NOTES

  1. This recipe was developed on a Star Grill Express sandwich grill, with dimensions measuring 14” x 14”. If using other sizes of equipment, cook times and batch sizes may vary.
  2. If substituting granulated garlic for minced garlic, use half the volume. In other words, for every teaspoon of fresh minced garlic, use ½ teaspoon of granulated garlic
  3. Panini sandwich bread will vary in size and nutrition depending on vendor availability. Nutrition for this recipe was based on 1-½ oz bread slices.
  4. Sandwiches can be assembled 1 hour before service and grilled to order.
  5. This recipe contains the following allergens based on the specific ingredients AFRS used in development of the recipe: Dairy and Wheat. As ingredients vary from brand to brand, check all ingredient labels for different or additional allergens that may be present in the products. AFRS cannot be held responsible for the accuracy of allergen labeling in dining facilities due to variability of ingredients from one brand of product to another. 
  6. * Sugars represents the total grams of sugar in the recipe, naturally occurring and added sugar combined.

NUTRITION FACTS

Calories357
Carbohydrates49 g
Sugars*6 g
Protein15 g
Fat13 g
Saturated Fat1.0 g
Sodium987 mg
Calcium267 mg
Fiber9.8 g
Combat Capabilities Development Command-Soldier Center // U17-238