INGREDIENT | MEASURE (FOR 96 SERVINGS) |
---|---|
Peanut Butter, Smooth Style, #2252 | 1 #10 can |
Jelly, Apple, Bulk, #2246 | 2 quarts + 3/4 cup |
Bread, Pullman, WGR, #1225 | 192 slices |
1. | Use a mixer at slow speed to combine peanut butter and jelly. |
2. | SANDWICH ASSEMBLY:
|
3. | Portion 1 sandwich per serving. Each portion provides 1 oz. eq. meat/meat alternate, 2 oz. eq. whole grains. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date 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 Meats" provides seasoning and serving ideas for sandwiches.
This sandwich may be served in combination with a meat-based soup that provides at least 1 ounce meat/meat alternate.
1. | Assembling sandwiches | 2. | 1 serving of Peanut Butter and Jelly sandwich |