Quantity Method for Grilled Cheese

Discussion in 'Professional Chefs' started by thetincook, Mar 9, 2012.

  1. thetincook

    thetincook

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    But I don't have a griddle or a flat top.

    Best way I can think off is to sandwich them between two greased sheet pans and blast them in the convection oven.

    Any ideas?
     
  2. chef torrie

    chef torrie

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    How many grilled cheese we talkin tinnccok?
     
  3. kuan

    kuan Moderator Staff Member

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    I wonder if you can brush the bread with butter and just brown one side in the oven, butter side up.  Flip over and brown the other side?
     
    Last edited: Mar 10, 2012
  4. thetincook

    thetincook

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    50-100 in a service window of about 15 minutes.
     
  5. thetincook

    thetincook

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    I'm worry that they'd dry out.
     
  6. petemccracken

    petemccracken

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    OK, that's one sandwich every 9-18 seconds.

    Say it takes, oh, 3 minutes per sandwich to cook, that equals five batches of 10-20 sandwiches per batch (obviously, the number of batches as well as the number of sandwiches per batch varies with the required cooking time).

    Using half sheet pans, and depending on bread slice size, 15-18 sandwiches should fit on each pan, so six pans should be sufficient, twelve if using the double pan method.

    A 12"x18" griddle (two burner type) should hold 12 sandwiches at a time, two such griddles would handle 24 sandwiches per batch.

    No solution, just information that might lead to a solution...
     
     
  7. Iceman

    Iceman

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    Schools do hundreds of gc-sammies at lunch all the time, cooking them up in ovens. They don't get dried out. Not that I've seen anyway. 
     
  8. meezenplaz

    meezenplaz

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    If I was going for quantity and speed, and had only a convection oven, (and asssuming a fast melting cheese)

    I'd find the highest temp possible to bake outsides perfect, while still hot enough inside to melt the

    cheese and heat the bread. I'm thinking 400° or so? And if posssible utilize the convection's flow by loading em up

    on open racks, cooking both sides at once-no flipping-should take about 2 to 3 minutes as Chef said above. 

    It's like baking buttered garlic bread--I doubt they'd dry out.
     
  9. chefedb

    chefedb

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    That will work, then lower temp to hold.
     
  10. thetincook

    thetincook

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    Wow, I love this forum and you guys!

    Thanks to you guys, I'm convinced that the convection is the way to go.

    I;ll have to check if we have any of the sheet pan sized cooling grids.

    We don't have a portable griddle, but we do have rounduexs that can stretch over four burners (Only have one 6 top viking). Didn't seem like it would be efficient though.