MEASURE (FOR 100 SERVINGS)
Bread, WGR, #1225
Peanut Butter, Smooth Style, #2252
1/4 #10 can(s)
Jelly, Apple, Bulk, #2246
2 1/4 cup(s)
Cheese, American, Grated/Shredded, #1307
1 pound(s) + 10 ounce(s)
Mayonnaise, Reduced Calorie, Bulk, #2249
Pimentos, Diced, Canned, #2817
1/3 cup(s) + 2 teaspoon(s)
Pan Release Spray, Butter Flavored #2516
Cheese, American Process, Sliced, #1308
1 pound(s) + 9 1/4 ounce(s)
Soy Butter and Jelly Sandwich, #1118
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).
Follow Critical Control Points for each recipe.
Portion 1 sandwich per serving. Each portion provides 1 oz. eq. meat/meat alternates and 2 oz. eq. whole grains.
Use USDA Foods products when available.
"Culinary Techniques for Healthy School Meal" provides seasoning and serving ideas for sandwiches.
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