Ingredients
| 1 Each | Fully Baked Oven Fired Flatbread Whole Grain Rich 6 X 6 In Square |
|---|---|
| 4 Each | Casa Di Bertacchi Cooked 0.50 Oz Meatballs Textured Vegetable Protein Added |
| 1 oz | Shredded Mozzarella Cheese |
| 1 oz | Marinara Sauce |
Chef Notes
EACH FLATBREAD PANINI PROVIDES 2 OZ. EQ. 2 GRAIN & 3 OZ. M/MA SERVINGS FOR USDA CHILD NUTRITION FOOD BASED MENUS
Directions
1 |
Prior to Use: Flatbread product is delivered frozen. Store product at 0 F to -10 F. Remove bagged flatbreads and place at room temperature to thaw for up to 5 days |
|---|---|
2 |
Place a flatbread on a lined sheet pan. Sprinkle with 1 oz. shredded cheese. |
3 |
Place flatbread in a 325°F oven until the cheese just begins to melt. Approximately 2 min. |
4 |
Combine the marinara sauce and the meatballs. Place the meatballs and sauce on the bottom half of the flatbread. |
5 |
Fold the top half of the flatbread over the meatballs and lightly press to keep the sandwich closed. Spray or brush both sides of the folded sandwich with oil. |
6 |
Place on a hot flattop grill or Panini press and toast until golden on both sides and cheese is completely melted. |
7 |
Serve or hold hot sandwiches in a warmer set at 135°F until ready to serve. |
1 Panini
