Source: MRS 2020
MRS: 701 — Sandwiches (700s)

Assorted Sandwiches

Meal Component Contribution:
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
  •  Meat/Meat Alternate
  •  Whole Grains

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Bread, WGR, #1225
150  slices
Peanut Butter, Smooth Style, #2252
1/4 #10 cans
Jelly, Apple, Bulk, #2246
2 1/4 cups
Cheese, American, Grated/Shredded, #1306
1  pounds + 10  ounces
Mayonnaise, Reduced Calorie, Bulk, #2249
1  cups
Pimentos, Diced, Canned, #2817
1/3 cups + 2  teaspoons
Pan Release Spray, Butter Flavored #2516
1  grams
Cheese, American Process, Sliced, #1308
1  pounds + 9 1/4 ounces
Soy Butter and Jelly Sandwich, #1118
25  sandwiches
DIRECTIONS

1.

Prepare quantity of sandwiches needed according to recipe directions.  The ingredients listed in this recipe make 25 peanut butter and jelly sandwiches (MRS780), 25 pimento cheese sandwiches (MRS785), 25 grill cheese sandwiches (MRS762) and 25 uncrustable soy butter sandwiches (MRS789).

2.

Follow Critical Control Points for each recipe.

3.

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.

Nutrients Per Serving
Calories
302
Carbohydrates
33.95 g
Dietary Fiber
3.29 g
Protein
11.18 g
Sodium
559.00 mg
Total Fat
14.91 g
Sat. Fat
4.50 g
Trans Fat
0.00 g