Grilled Cheese and Veggie Sandwich Recipe

Looking for an easy Grilled Cheese and Veggie Sandwich recipe? Learn how to make Grilled Cheese and Veggie Sandwich using healthy ingredients.


Submitted by bridgesshivaun

Makes 100 servings



Grilled Cheese and Veggie Sandwich and Greenbeans w/ Cranberry Pudding

Recipe Ingredients for Grilled Cheese and Veggie Sandwich

406 oz green beans
145 oz mung bean sprouts
14 red onion
7 cups vegetable oil
5 cups white sugar
7 cups distilled white vinegar
1/4 cup garlic powder
18 cups cranberries
13 cups all-purpose flour
3 teaspoons salt
4 teaspoons baking soda
3 cups boiling water
4 cups molasses
7 cups white sugar
4 cups butter
4 cups heavy whipping cream
3 tablespoons vanilla flavoring
37 cups coleslaw mix
12 cups bean sprouts
200 thick slices (3/4 inch thick) sourdough bread
4 cups margarine
4 cups honey mustard
9 pounds sliced Havarti cheese

Recipe Directions for Grilled Cheese and Veggie Sandwich

  1. In a medium bowl, toss together the coleslaw mix and bean sprouts.

  2. Spread one side of each bread slice with margarine. Spread opposite side of 4 slices with honey mustard. Layer the honey mustard side of the 4 bread slices with the coleslaw mixture and cheese. Top with remaining 4 bread slices, margarine side out.

  3. In a large skillet over medium heat, cook the sandwiches about 2 minutes on each side, until the cheese has melted and the bread is golden brown.

  4. Directions

  5. Lightly grease a 2 quart metal container or a clean 1 pound coffee can. Pick over whole cranberries, wash and drain.

  6. Sift together the flour and salt; dredge cranberries in flour mixture.

  7. Dissolve soda into boiling water and add molasses. Stir and allow to foam up.

  8. Add to the flour and cranberry mixture. Mix together until well blended. Spoon into a greased metal container; cover with a double layer of tinfoil and fasten with heavy elastic band or string.

  9. Place into a deep saucepan and fill with water up to about the half way mark on the pudding can. Cover pan and place over high heat. Bring water to boil, reduce heat and simmer for one hour. Remove from water and allow to cool. When ready to serve, invert pan or open bottom of can and push through. Slice in 1/2 inch pieces.

  10. Prepare the sauce by mixing together the sugar, butter and cream. Cook over medium heat until thick, stirring constantly. Add vanilla and pour over individual slices of pudding.

  11. Mix together vinegar, oil, sugar, and garlic powder. Add onion. Mix beans and bean sprouts into the vinegar and oil mixture. Cover and marinate overnight before serving.

Categories

First Course

Nutrition Facts
Serving Size 486.1g
Amount Per Serving
Calories
944
Calories from Fat
430
% Daily Value*
Total Fat
47.8g
74%
Saturated Fat
19.3g
97%
Trans Fat
0.0g
Cholesterol
73mg
24%
Sodium
998mg
42%
Potassium
794mg
23%
Total Carbohydrates
108.2g
36%
Dietary Fiber
7.6g
30%
Sugars
39.5g
Protein
25.3g
Vitamin A 41% Vitamin C 102%
Calcium 44% Iron 32%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • High in vitamin C
  •   Bad points
  • High in sugar
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