MEASURE (FOR 98 SERVINGS)
Pan Release Spray, Butter Flavored #2516
Bread, Pullman, Enriched, #1225
Cheese, American Process, Sliced, #1308
6 pound(s) + 2 ounce(s)
Cover each sheet pan with a second sheet pan to increase browning.
Bake until lightly browned:
DO NOT OVERBAKE.
Cover with aluminum foil. Cut holes in aluminum foil and place 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.
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.
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.)
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