Source: MRS 2020
MRS: 762 — Sandwiches (700s)

Grilled Cheese Sandwich(1oz.eq.)Enriched

Meal Component Contribution:
1 oz. eq. meat/meat alternate, 2 oz. eq. enriched grains
Number of Portions: 98  Size of Portion: 1 sandwich
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Enriched Grain
  •  Meat/Meat Alternate
  •  Enriched Grain

Pan Release Spray, Butter Flavored #2516
10  grams
Bread, Pullman, Enriched, #1225
196  slices
Cheese, American Process, Sliced, #1308
6  pounds + 2  ounces



  • Spray sheet pans (18" x 26" x 1") with butter flavored pan release spray or line sheet pans with pan liners. For 100 servings, use 5 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.
  • Top with second 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.

Prepare in batches to maintain quality.


Bake until lightly browned:

  • Conventional oven: 400 degrees F for 15 - 20 minutes.
  • Convection oven: 350 degrees F for 10 -  15 minutes.


(Prepare in batches to maintain quality.)


Place each sandwich in steamtable pans (12" x 20" x 21⁄2") lined with pan liners.

Serve immediately, or cover pan with 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 warmer until ready for service.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.


Portion 1 sandwich per serving. Each portion provides 1 oz. eq. meat/meat alternate and 2 oz. eq. enriched grains.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers.

Production Notes

Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Sandwiches" provides seasoning and serving ideas for sandwiches.

Optional: Cut each sandwich in half diagonally.
Prepare only what can be served in a 30 minute period to maintain maximum quality.

Nutrients Per Serving
28.45 g
Dietary Fiber
2.00 g
10.36 g
727.00 mg
Total Fat
10.97 g
Sat. Fat
5.65 g
Trans Fat
0.00 g

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

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.)