Grilled Cheese with Summer Squash

Menu Part: 
Sandwich/Wrap
Serves: 
2

Chef Michael Makuch
Johnson & Wales College of Culinary Arts
Providence, R.I.

Culinary students at Johnson & Wales demo healthy, flavorful recipes to elementary school students through Chef Makuch’s culinary nutrition program. The chef has compiled the recipes into a cookbook called Families Cook: Nutritious Recipes with a Side of Food Safety that kids share with their parents. This recipe for a grilled cheese sandwich “hides” a portion of veggies in a kid-friendly favorite.

Ingredients

1 yellow squash, washed and shredded
1/2 tsp. kosher salt, divided
¼ tsp. ground pepper
2 oz. reduced fat cheddar cheese, shredded (1/4 cup shredded)
¼ tsp. minced fresh garlic
¼ tsp. olive oil
4 slices whole grain bread

Steps

1. Squeeze out excess moisture from shredded squash and pat dry. Season squash with ¼ teaspoon salt and pepper. Transfer squash to bowl and stir in cheese; set aside.
2. Combine minced garlic and olive oil in small bowl; crush garlic into oil and season with remaining ¼ teaspoon salt. Lightly brush garlic oil on bread.
3. Place 2 slices bread in a hot skillet or grill pan; evenly spread cheese mixture on each slice. Place remaining two bread slices on top.
4. Cook sandwich until golden brown on bottom; flip with a spatula and cook until golden brown on second side. Cut in half or quarters to serve.

Photo courtesy of Johnson & Wales

More From FoodService Director

Industry News & Opinion
polystyrene takeout

New York City will immediately start phasing out foodservice operations’ use of polystyrene takeout containers after a judge ruled on Friday against an operator coalition that had sued to overturn such a regulation, Mayor Bill de Blasio said over the weekend.

Unless the measure is blocked again on appeal, the city will commence a public education campaign to smooth the way for the change to other sorts of containers. Operators will be given a six-month grace period to find alternatives before they’ll be subject to sanctions.

The measure was scheduled to take effect last...

Managing Your Business
uber driver

The freelance, independent-contractor labor market known as the gig economy is distinguished by working short-term contracts, or gigs, such as driving for Uber, Lyft or Instacart.

The majority of the U.S. workforce will be freelancers by 2027, according to a study called “Freelancing in America: 2017,” conducted by Edelman Intelligence. The annual study, commissioned in partnership by the Freelancers Union and Upwork Global, estimates that 36% of the U.S. workforce consists of freelancers who contribute approximately $1.4 trillion annually—an increase of almost 30% over the...

Industry News & Opinion

Sturgeon Bay Schools in Sturgeon Bay, Wis., has partnered with a local farm to construct a school greenhouse , Green Bay Press Gazette reports.

Construction will begin soon, and the district says that the project is already 75% funded. Once the building is finished, students will be able to grow their own food at the greenhouse and then learn how to preserve it through canning and other methods.

“The greenhouse will provide students with the opportunity to grow food, sample food they have cultivated, design planting plans, tend seedlings, integrate real-life technology in...

Sponsored Content
eating mac and cheese

From AFP advanced food products llc

Some iconic food pairings have stood the test of time―peanut butter and jelly, spaghetti and meatballs, macaroni and cheese, just to name a few.

But, classic doesn’t mean boring or on the way out. In fact, there’s been a resurgence of mac and cheese on menus. According to 2018 data from Technomic’s MenuMonitor, mac and cheese menu mentions have grown by the following percentages over the past four years:

On the kids menu: 10.4% As an entree: 7.5% As a side/extra: 8.2%

In addition to increasing menu instances, noncommercial...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code