Source: MRS 2015
MRS: 745 — Sandwiches (700s)

Yogurt and Sandwich Combo

Meal Component Contribution:
3 oz. eq. meat/meat alternate, 2 oz. eq. whole grains, ½ cup fruit, 1/8 cup dark green vegetable
Number of Portions: 26  Size of Portion: 1 combo plate
Recipe HACCP Process: #1 - No cook
Meat/Meat Alternate Whole Grains Vegetables (Dark Green) Fruits
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Vegetables (Dark Green)
  •  Fruits

INGREDIENT
MEASURE (FOR 26 SERVINGS)
Lettuce, Green Loose Leaf, Crowns, Fresh, #4007
1 pound(s) + 4 ounce(s)
Grapes, Red/Green, Seedless, Bulk, Fresh, #4206
2 pound(s)
Cantaloupe Melons, Raw, #4204
2 pound(s)
Honeydew Melons, Fresh, #4207
2 pound(s)
Kiwi Fruit, Fresh, Whole, #4208
3 cup(s), cut into slices
Strawberries, Fresh, Whole, #4214
3 pint(s), fanned
Eggs, Whole, Hard Cooked, #1323
4 egg(s)
Chicken, Diced, Cooked, IQF, #1019
2 pound(s) + 3 1/2 ounce(s)
Celery, Fresh, Diced, #4005
1 1/4 cup(s) + 1/2 tablespoon(s)
Pickles, Relish, Sweet, #2816
4 ounce(s)
Pepper, Black, Ground, #2718
1/2 teaspoon(s)
Mustard, Powder, Dry, #2712
1 1/8 teaspoon(s)
Mayonnaise, Reduced Calorie, Bulk, #2249
3/4 cup(s)
Cheese, American, Grated/Shredded, #1307
13 1/2 ounce(s)
Mayonnaise, Reduced Calorie, Bulk, #2249
1/2 cup(s)
Pimentos, Diced, Canned, #2817
3 tablespoon(s) + 3/8 teaspoon(s)
Bread, WGR, #1225
52 slice(s)
Yogurt, Berry, #1324
13 container(s)
Yogurt, Strawberry Banana, #1323
13 container(s)
DIRECTIONS

1.

TO ASSEMBLE CHICKEN SALAD SANDWICH:

  • Chop eggs.
  • Combine eggs, chicken, celery, pickle relish, pepper, dry mustard, and ¾ cup of mayonnaise. Mix lightly until well blended.
  • Portion chicken salad with a 4 ounce spoodle or #8 scoop (½ cup serving) on 1 slice of bread.
  • Top with second slice of bread.
  • Cut each sandwich into quarters (four equal pieces).

Cover and place under refrigeration until ready for service.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes.

2.

TO ASSEMBLE PIMENTO CHEESE SANDWICH:

  • Combine shredded cheese, ½ cup of mayonnaise, and pimento.
  • Mix lightly until well blended.
  • Portion with #12 scoop (1/3 cup) on 1 slice of bread. Top with second slice of bread.
  • Cut each sandwich into quarters (four equal pieces).

Cover and place under refrigeration until ready for service.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes.

3.

Line 9" x 5" salad tray with 2 leaves of prewashed green leaf lettuce.

4.

Rinse fruit under cold running water and drain. Remove stems from grapes.
Peel melons and cut into bite size pieces.
Mix melons and stemmed grapes.

5.

Portion ½ cup fruit mix in center of the tray.
Place 2 kiwifruit slices and a fanned strawberry on top of fruit mixture for garnish.

6.

Place 2 quarters of pimento cheese sandwich and 2 quarters of chicken salad sandwich crust side down on right side of salad tray.

7.

In opposite corner, add one 4-ounce cup yogurt.
Cover and chill until ready for service.

CCP:  Cover and refrigerate at 41 degrees F or lower until ready for service. Check temperature every 30 minutes.

8.

Portion 1 yogurt-sandwich combo for each serving. Each portion provides 3 oz. eq. meat/meat alternate, 2 oz. eq. whole grains, ½ cup fruit, and 1/8 cup dark green vegetable.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service.  Check temperature every 30 minutes. Cover, label, and date any leftovers.

Production Notes

Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if different ingredients are used.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals” provides seasoning and serving ideas for sandwiches.

Miscellaneous Notes

Mayonnaise is listed twice as an ingredient because it is used in different amounts in the two different sandwiches.

Nutrients Per Serving
Calories
453
Carbohydrates
64.15 g
Dietary Fiber
4.47 g
Protein
23.62 g
Sodium
742.96 mg
Total Fat
12.77 g
Sat. Fat
4.40 g
Trans Fat
0.00 g