MEASURE (FOR 50 SERVINGS)
Cheese, American, Grated/Shredded, #1306
3 pounds + 4 ounces
Mayonnaise, Reduced Calorie, Bulk, #2249
Pimentos, Diced, Canned, #2817
Bread, Pullman, Enriched, #1225
Drain the liquid from the pimento peppers.
Combine the shredded cheese, mayonnaise, and pimentos. Mix the ingredients lightly until they are well blended.
CCP: Hold under refrigeration (41 degrees F or lower) until ready for sandwich assembly.
Prepare in batches to maintain quality.
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. 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 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.
Sandwiches may be cut diagonally in half.
This sandwich may be served in combination with a meat-based soup that provides at least 1 oz. eq. meat/meat alternate.
1 serving of Pimento Cheese Sandwich
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