MEASURE (FOR 100 SERVINGS)
Bread, Pullman, Enriched, #1225
Peanut Butter, Smooth Style, #2252
1/3 #10 can
Jelly, Apple, Bulk, #2246
2 3/4 cups + 4 tablespoons
Cheese, American, Grated/Shredded, #1306
2 pounds + 2 1/3 ounces
Mayonnaise, Reduced Calorie, Bulk, #2249
1 1/4 cups + 1 tablespoon
Pimentos, Diced, Canned, #2817
1/2 cup + 2 teaspoons
Pan Release Spray, Butter Flavored #2516
20 second spray
Cheese, American Process, Sliced, #1308
2 pounds + 2 ounces
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.
Prepare the quantity of sandwiches needed according to recipe directions. The ingredients listed in this recipe make 33 peanut butter and jelly sandwiches (MRS780), 33 pimento cheese sandwiches (MRS785), and 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.
Place a variety of sandwiches on line for selection by students.
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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