Source: MRS 2020
MRS: 780 — Sandwiches (700s)

Peanut Butter and Jelly Sandwich

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

INGREDIENT
MEASURE (FOR 96 SERVINGS)
Peanut Butter, Smooth Style, #2252
1  #10 can
Jelly, Apple, Bulk, #2246
2  quarts + 3/4 cups
Bread, Pullman, Enriched, #1225
192  slices
DIRECTIONS

1.

Blend the peanut butter and jelly together with a mixer.

2.

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 slide of bread.
  • Cover with a second slice of bun.
  • 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. 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.Spread a #20 scoop peanut butter and jelly mixture on each slice of bread.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes.

3.

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

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 Meats" provides seasoning and serving ideas for sandwiches.

Serving Notes

This sandwich may be served in combination with a meat-based soup that provides at least 1 ounce meat/meat alternate.

Nutrients Per Serving
Calories
382
Carbohydrates
48.51 g
Dietary Fiber
4.11 g
Protein
12.08 g
Sodium
454.00 mg
Total Fat
18.09 g
Sat. Fat
3.29 g
Trans Fat
0.00 g


Illustrated Presentation of Peanut Butter and Jelly Sandwich
1.

Assembling sandwiches

2.

1 serving of Peanut Butter and Jelly sandwich