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.




   Published: February 2005