Open-Faced Italian Mac 'N' Cheese Melt
"Macaroni and cheese is loved by kids and adults alike! It’s found in more than 23% of U.S. restaurants and has shown double-digit growth on menus over the past four years."
Source: Datassential MenuTrends, 2015
White Cheddar macaroni folded with Pierce Chicken® Spinach Chicken Dip and black olives, set on toasted ciabatta bread and topped with Mozzarella cheese, broiled and finished with fresh tomato and arugula.
INGREDIENTS
| Pierce Chicken® Chicken Dipz Spinach Chicken Dip (Code #17821) | 3 cups |
| Elbow macaroni, cooked | 6 cups |
| Black olives, sliced | 1 cup |
| White Cheddar cheese sauce | 6 ounces |
| Mozzarella cheese, shredded | 6 cups |
| Ciabatta bun | 24 each |
| Roma tomato slices | 96 each |
| Arugula | 3 quarts |
METHOD
- Combine Spinach Chicken Dip with cooked macaroni, black olives and white Cheddar sauce; stir until completely combined.
- Top each ciabatta heel and crown with ¼ cup macaroni and cheese mixture; top each half with 2 tablespoons mozzarella cheese.
- Bake at 350°F for 5 to 7 minutes or until cheese is melted and lightly browned and macaroni is heated through.
- Top each half with 2 tomato slices and ¼ cup arugula