Beef and Cheese Melt

DAY PRIOR TO SERVICE:

1. Prepare and assemble sandwiches the day prior to service.
2. Hold sandwiches, covered, labeled, and dated in the cooler.

Hold at 41°F or below.

3. On day of service, sandwiches are batch cooked, as needed, throughout lunch.

ASSEMBLING BEEF AND CHEESE MELTS:

1. Spray sheet pans with butter flavored pan spray. Lay 24 slices of bread on each sheet pan.

Bread fits well 4 slices by 6 slices on each sheet pan.

2. Place one slice of yellow American cheese on each slice of bread.
3. Top with 2 ounces Seasoned Ground Beef.

Weigh 2 ounces of Seasoned Ground Beef. Then appropriate portion can be used to assemble all sandwiches.

4. Top the Seasoned Ground Beef with 1 tablespoon Slow Roasted Onions and Garlic. Then drizzle with 1 tablespoon comeback sauce.
5. Next, place one slice of white American cheese and top with a second slice of bread.
6. Spray tops of sandwiches with buttered flavored pan spray.
7. Store assembled sandwiches, covered, labeled, and dated in the cooler overnight.

Hold at 41°F or below.

DAY OF SERVICE:

1. Preheat combi oven to 375°F and 100% humidity.
2. Bake in preheated combi oven, uncovered, for 15-18 minutes, until cheese is melted, and bread is golden brown.

This cooking method gives perfectly toasted sandwiches!

Cook to 135°F or higher.

3. Cut Beef and Cheese Melts diagonally and serve immediately, or cover pan with plastic wrap until ready for service. Cut holes in plastic wrap to allow steam to escape to prevent bread from getting soggy. Place the pan in warmer until ready for service.

Hold at 135°F or above.

Sandwiches must be batch cooked for quality.