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Assorted Sandwiches
1 oz. eq. meat/meat alternates, 2 oz. eq. whole grains
Number of Portions: 100 Size of Portion: 1 sandwich
Recipe HACCP Process: #1 - No cook
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Bread, Pullman, WGR, #1225 | 200 slices |
Peanut Butter, Smooth Style, #2252 | 1/3 #10 can |
Jelly, Apple, Bulk, #2246 | 2 3/4 cups + 4 tablespoons |
Pimentos, Diced, Canned, #2817 | 1/2 cup + 2 teaspoons |
Cheese, American, Grated/Shredded, #1306 | 2 pounds + 2 1/3 ounces |
Mayonnaise, Reduced Calorie, Bulk, #2249 | 1 1/4 cups |
Pan Release Spray, Butter Flavored #2516 | 20 second spray |
Cheese, American Process, Sliced, #1308 | 2 pounds + 2 ounces |
DIRECTIONS
1. | Prepare the quantity of sandwiches needed according to recipe directions. The ingredients listed in this recipe make 33 peanut butter and jelly sandwiches (MRS780) and 33 pimento cheese sandwiches (MRS785). Follow Critical Control Points for each recipe. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. Refrigerate at 41 degrees F or lower. |
2. | Prepare the quantity of sandwiches needed according to recipe directions. The ingredients listed in this recipe make 34 grill cheese sandwiches (MRS762). Follow Critical Control Points for the recipe. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
3. | Place a variety of sandwiches on line for selection by students. |
4. | Portion 1 sandwich per serving. Each portion provides 1 oz. eq. meat/meat alternates and 2 oz. eq. whole grains. |
Production Notes
Use USDA Foods products when available.
"Culinary Techniques for Healthy School Meal" provides seasoning and serving ideas for sandwiches.