Turkey Grilled Cheese

Turkey Grilled Cheese

1 sandwich

Serving Size

Ingredients Show More

Ingredient

50 Portions

100 Portions

Turkey Tenderloin Medallions

50 Portions 5 lbs. 10 oz.

100 Portions 11 lbs. 4 oz.

Oil, Pam Original Cooking Spray

50 Portions 6 sprays (about 1/3 sec. ea.)

100 Portions 12 sprays (about 1/3 sec. ea.)

Whole-wheat bread

50 Portions 7 lbs. 1 oz.

100 Portions 14 lbs. 2 oz.

Pepper jack cheese, sliced

50 Portions 1 lb. 9 oz.

100 Portions 3 lbs. 2 oz.

Yellow American cheese, sliced, pasteurized, USDA

50 Portions 3 lbs. 2 oz.

100 Portions 6 lbs. 4 oz.

Directions Show More

  1. Thaw the case of turkey medallions in the refrigerator the day before use.
  2. Remove the turkey from the refrigerator and chop the medallions into smaller pieces using a pastry cutter or scraper.
  3. Place 10 lbs. worth of turkey medallions per 4" full steam table pan.
  4. Preheat an oven to 350°F for convection, 400°F for conventional.
  5. Prepare baking sheets with parchment paper.
  6. Spray the cooking spray on 1 side of each slice of bread. Place 1 slice of pepper jack cheese on half of the bread slices. Top with 1 ⅘ oz. (2 oz. ladle) of turkey. Top the turkey with 2 slices of American cheese and place the other slice of bread, sprayed side up, on top of the sandwich.
  7. Bake the sandwiches for 8–10 minutes or until the cheese is melted and bread is toasted. Serve.

CCP: Heat the poultry to 165° F degrees or higher for 15 seconds. Hold at 140° F degrees or lower.

Nutrients per Serving Show More

Calories 362 kcal

Saturated Fat 8.9 g

Trans Fat 0 g

Total Fat 16.4 g

Cholesterol 61 mg

Calcium 362 mg

Total Dietary Fiber 6 g

Iron 0.3 mg

Sodium 846 mg

Sugars 7 g

Carbohydrate 34.7 g

Vitamin A 542 IU

Vitamin C 0 mg

Protein 23 g

Component

Meat/Meat Alt 2 ½ oz. eq.

Grain 2 ¼ oz. eq.

Print Email Share
Find Your Broker

Find Your Broker