Grilled Cheese Sandwich(1 oz. eq.)-USDA Foods

Meal Component Contribution:
1 oz. eq. meat/meat alternate, 2 oz. eq. whole grains
Number of Portions: 96 Size of Portion: 1 sandwich
Recipe HACCP Process: #2 - Same day service

Meat/Meat Alternate
Whole Grains

INGREDIENT	MEASURE (FOR 96 SERVINGS)
Pan Release Spray, Butter Flavored #2516	60 second spray
Bread, Pullman, WGR, #1225	192 slices
Cheese, Blend, American, Low Fat, Sliced USDA Foods, #100036	6 pounds

DIRECTIONS

1.	Thaw the bread according to the package directions.
2.	SANDWICH ASSEMBLY Spray sheet pans (18" x 26" x 1") with butter flavored pan release spray or line sheet pans with pan liners. For 96 servings, use 4 sheet pans. Place 24 slices of bread on each sheet pan, 4 down and 6 across. Top each slice of bread with 1 ounce (two ½-ounce slices) of cheese. Cover each sandwich with a slice of bread. Spray tops of sandwiches with buttered flavored pan release spray. Cover each sheet pan with a second sheet pan to increase browning.
3.	Bake the sandwiches until lightly browned: Conventional oven: 400 degrees F for 15 - 20 minutes. Convection oven: 350 degrees F for 10 - 15 minutes. DO NOT OVERBAKE. Prepare the Grill Cheese Sandwiches in batches to maintain quality. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If manufacturer instructions on the package or case have a higher temperature, follow those recommendations.
4.	Place each sandwich in steamtable pans (12" x 20" x 2 1/2") lined with pan liners. Serve the Grilled Cheese Sandwiches immediately, or cover the pans with a 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 a warmer until ready for service. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher.
5.	Portion one sandwich per serving. Each portion provides 1 oz. eq. meat/meat alternate and 2 oz. eq. whole grains. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers.

Production Notes

- Thaw the bread according to the package directions.
- Sandwiches may be cut in half diagonally.
- Prepare Grill Cheese Sandwiches for just in time service. Batch cook: Prepare only what can be served in a 30-minute period to maintain maximum quality.
- See MRS Recipe #4010 for a recipe that uses purchased sliced cheese, instead of USDA Foods sliced cheese and MRS Recipe #4015 and #4015.1 for recipes that credit for 2 oz. eq. Meat/Meat Alternate.
- Use USDA Foods products when available.

Serving Notes

This sandwich may be served in combination with a recipe (like a meat-based soup) that provides at least 1 ounce meat/meat alternate.

Purchasing Guide

Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.

Miscellaneous Notes

If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.

Nutrients Per Serving

Calories

239

Carbohydrates

32.00 g

Dietary Fiber

4.00 g

Protein

14.00 g

Sodium

620.00 mg

Total Fat

8.00 g

Sat. Fat

3.00 g

Trans Fat

0.00 g

Illustrated Presentation of Grilled Cheese Sandwich (1 oz. eq.)-USDA Foods

24 slices of bread topped with 1 ounce (two ½-ounce slices) of cheese. The sandwiches are being covered with remaining bread slices

1 serving of Grilled Cheese Sandwich (1 oz. eq.)

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