Source: MRS 2020
MRS: 785 — Sandwiches (700s)

Pimento Cheese Sandwich

Meal Component Contribution:
1 oz. eq. meat/meat alternate, 2 oz. eq. enriched grains
Number of Portions: 50  Size of Portion: 1 sandwich
Recipe HACCP Process: #1 - No cook
Meat/Meat Alternate Enriched Grain
  •  Meat/Meat Alternate
  •  Enriched Grain

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Cheese, American, Grated/Shredded, #1306
3  pounds + 4  ounces
Mayonnaise, Reduced Calorie, Bulk, #2249
2  cups
Pimentos, Diced, Canned, #2817
3/4 cups
Bread, Pullman, Enriched, #1225
100  slices
DIRECTIONS

1.

Combine the shredded cheese, mayonnaise, and pimentos. Mix the ingredients lightly until they are well blended.
Cover and refrigerate until ready for sandwich assembly.

CCP:  Cover and refrigerate at 41 degrees F or lower until ready for service.

2.

SANDWICH ASSEMBLY:

  • Place 24 slices of bread on sheet pan, 4 down and 6 across.
  • Portion piemnto cheese mixture with a #12 scoop (1/3 cup) on each slice of bread.
  • Top with the pimento cheese with a second slice of bread.
  • Sandwiches may be wrapped in deli paper, waxed paper, foil, plastic wrap or placed in sandwich bags.

  • Place each sandwich in steamtable pans (12" x 20" x 2½") lined with pan liners.

  • Prepare in batches to maintain quality.

  • Sandwiches may be wrapped in deli paper, waxed paper, foil, plastic wrap or placed in sandwich bags.

Prepare in batches to maintain quality.

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 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.

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.

Sandwiches may be cut diagonally in half.

Serving Notes

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

Nutrients Per Serving
Calories
287
Carbohydrates
29.83 g
Dietary Fiber
2.05 g
Protein
10.27 g
Sodium
745.00 mg
Total Fat
14.57 g
Sat. Fat
6.56 g
Trans Fat
0.00 g


Illustrated Presentation of Pimento Cheese Sandwich
1.

1 serving of Pimento Cheese Sandwich