MEASURE (FOR 96 SERVINGS)
Pan Release Spray, Butter Flavored #2516
60 second spray
Bread, Pullman, Enriched, #1225
Cheese, American Process, Sliced, #1308
Bake until lightly browned:
DO NOT OVERBAKE.
Place each sandwich in steamtable pans (12" x 20" x 2½") lined with pan liners.
Prepare in batches to maintain quality.
Serve immediately, or cover pan with lid, foil, or plastic wrap until ready for service. If foil or plastic wrap is used, cut holes in it to allow steam to escape. Place the pan in warmer until ready for service.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.
Portion 1 sandwich per serving. Each portion provides 2 oz. eq. meat/meat alternate and 2 oz. eq. enriched grains.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers.
Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Sandwiches" provides seasoning and serving ideas for sandwiches.
Optional: Cut each sandwich in half diagonally.
Prepare only what can be served in a 30 minute period to maintain maximum quality.
When serving Grilled Cheese Sandwich in combination with a meat-based soup decrease cheese to 1 ounce (two ½-ounce slices) per sandwich (weigh cheese to determine weight per slice).
For 50 servings, use 3 pounds + 2 ounces of cheese; for 100 servings, use 6 pounds + 4 ounces of cheese.
Serving: 1 sandwich provides 1 oz of meat/meat alternate and 2 grains/breads. See recipe MRS762.
1 sheetpan of 24 Grilled Cheese (2 oz. eq.) before they have been baked.
1 serving of Grilled Cheese (2 oz. eq.)
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