Peanut Butter and Jelly Sandwich

Meal Component Contribution:
1 oz. eq. meat/meat alternate, 2 oz. eq. whole grains
Number of Portions: 96 Size of Portion: 1 sandwich
Recipe HACCP Process: #1 - No cook

Meat/Meat Alternate
Whole Grains

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

DIRECTIONS

1.	Thaw the sliced bread according to the instructions on the package.
2.	Use a mixer at slow speed to combine the peanut butter and jelly.
3.	SANDWICH ASSEMBLY: Place 24 slices of bread on each sheet pan, 4 down and 6 across. Spread a #20 scoop of the peanut butter and jelly mixture on each slice of bread. Spread the peanut butter and jelly mixture around so that it covers the entire slice of bread. Cover each sandwich with a slice of bread. Sandwiches may also be wrapped in deli paper, waxed paper, foil sheets, plastic wrap, or placed in sandwich bags. Place each sandwich in a steamtable pans (12" x 20" x 2½") lined with pan liners. Prepare the sandwiches in batches to maintain quality. Serve immediately, or cover the pan with lid, foil, or plastic wrap until ready for service.
4.	Portion one sandwich per serving. Each portion provides 1 oz. eq. meat/meat alternate, 2 oz. eq. whole grains. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. Cover, label, and date any leftovers. Refrigerate at 41 degrees F or lower.

Production Notes

- Thaw the sliced bread according to the package instructions.
- Sandwiches may be cut in half diagonally.
- Prepare the Chicken Sandwiches for just in time service. Batch cook: Prepare only what can be served in a 30-minute period to maintain maximum quality.
- Use USDA Foods products when available.

Serving Notes

- This sandwich may be served in combination with a recipe (like a meat-based soup) that provides at least 1 ounce meat/meat alternate.
- If the Peanut Butter and Jelly Sandwiches are part of a salad plate, each sandwich should be cut into quarters.

Purchasing Guide

Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.

Miscellaneous Notes

If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.

Nutrients Per Serving

Calories

401

Carbohydrates

50.00 g

Dietary Fiber

6.00 g

Protein

16.00 g

Sodium

473.00 mg

Total Fat

19.00 g

Sat. Fat

3.30 g

Trans Fat

0.00 g

Illustrated Presentation of Peanut Butter and Jelly Sandwich

Assembling sandwiches

1 serving of Peanut Butter and Jelly sandwich

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