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Hawaiian French Toast Panini

Food Management Staff

November 1, 2005

1 Min Read
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FM Staff

YIELD: 20, 10 oz. sandwiches

40 pcs. heat and serve French toast
3 lbs., 12 oz. honey ham, sliced
40 slices pineapple
21/2 cups honey Dijon mustard
40 slices mozzarella, 3/4oz. each

  1. Spread a #30 scoop of honey mustard on one slice of French toast.

  2. Top with 3 oz. ham, two pineapple slices, two slices cheese and top with slice of french toast. Place on oiled grill and heat until cheese is melted. Serve with chips and dill pickle.

Recipe from Dewitt King, assistant director, University of Kentucky dining services, Lexington, KY

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

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