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