Philly Panini Sandwich Serving Size: 1/2 sandwich

	50 SERVINGS		100 SERVINGS
INGREDIENTS	WEIGHT	MEASURE	WEIGHT	MEASURE
Panini-style or Italian flatbread rolls, split 6- to 7-in. rolls	-	25	-	50
Olive oil	10 oz.	-	20 oz.	-
Garlic, crushed	-	1/4 cup	-	1/2 cup
Olive oil	5 oz.	-	10 oz.	-
Red bell peppers, thin-sliced	1 lb. 9 oz.	-	3 lb. 2 oz.	-
Onions, thin-sliced	1 lb. 9 oz.	-	3 lb. 2 oz.	-
Basil, dried	-	2 Tbsp.	-	1/4 cup
Salt and pepper	-	To taste	-	To taste
Frozen Philly steak slices (2.5 oz.) portions	-	25	-	50
Eggs, beaten	5 lb. 8 oz.*	50 Large	11 lb.*	100 Large
Salt	-	1 tsp.	-	2 tsp.
Lemon-pepper blend	-	1 Tbsp.	-	2 Tbsp.
Provolone cheese slices	3 lb. 2 oz.	50 (1 oz.) slices	6 lb. 4 oz.	100 (1 oz.) slices

• 
  
• DIRECTIONS
• » Brush inside of cut bread halves with blended olive oil and garlic. Broil or grill cut bread halves until golden brown. Keep warm.
• » Grill peppers and onions in olive oil. Sprinkle with basil, salt, and pepper; stir and keep warm.
• » Grill steak slices on hot grill 2 to 3 minutes or until thoroughly cooked; keep warm.
• » Blend eggs, salt, and lemon-pepper.** Cook and scramble eggs in small batches, as needed, until firm throughout with no visible liquid egg remaining. Keep warm.
• » To serve, portion about 1-1/2 oz. steak and 1/2 cup cooked eggs on each bottom half of cut panini. Top with 2 slices cheese and 1/4 cup grilled vegetables. Cover with top half of panini. Cut each sandwich in half for two servings. Serve immediately.

*If using frozen or liquid whole egg product.
**Refrigerate if not using immediately.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

Sandwich Press Variation: Brush only outside bread halves with olive oil-garlic blend. Follow steps 2 and 3. Blend eggs in 2-egg (1.7 oz.) portions, seasoning to taste with salt and lemon-pepper; cook omelet-style, in 8-inch omelet pan until firm throughout with no visible liquid egg remaining. Fold omelet in half before transferring to bread. Assemble sandwiches as directed in step 5, substituting omelet for 1/2 cup cooked eggs, keeping brushed bread halves on outside. Grill on sandwich press on low setting about 5 minutes or until browned and cheese is melted.  

Contribution to School Lunch Program: Each serving provides 2.4 oz. meat/meat alternate, 1-1/2 bread servings provided rolls are enriched, 1/8 cup vegetable.

Nutritional Analysis (per serving): Calories-475, Protein-23g, Carbohydrate-32g, Total Fat-28g, Saturated Fat-10g, Cholesterol-248mg, Vitamin A-1,364 IU, Vitamin C-28mg, Iron-3.1mg, Calcium-290mg, Sodium-734mg, Dietary Fiber-2g.