Griddled Cheese Sandwich
Chef Ann Cooper formerly of the Ross
School – East Hampton, NY
Adapted by StarChefs
Yield: 50 Pounds/200 Servings
(4 ounces each)
- 16¾ pounds cheddar cheese, sliced
- 7 pounds butter, softened
- 17 loaves semolina bread (240 slices)
Butter one side of each slice of bread, making sure the buttered
sides face out on the griddle. Use 2 slices of cheese per sandwich.
Place other slice of bread on top and griddle until cheese is melted
and bread is browned. Cut in half and serve.