Yogurt and Sandwich Combo

Using green leaf lettuce, separate leaves, rinse the leaves well, under cool, running water, and drain thoroughly.

Cover and refrigerate until ready for assembly.

FRUIT:

• Rinse the fruit under cool, running water and drain it thoroughly.
• Dice the apples into ½-inch pieces. If needed, use lemon juice, a mix of lemon juice and pineapple juice or other product to keep apple slices from turning brown.
• Peel the melons and cut them into bite size pieces.
• Slice each kiwifruit into six slices.
• Starting at the more narrow end of each strawberry, cut vertically towards the stem until you are about ¼-inch from the stem. Gently press the stem to make the strawberry slices fan out from the base.
• Mix the melons and apples together.

TO ASSEMBLE CHICKEN SALAD SANDWICH:

• Chop the eggs.
• Combine the eggs, chicken, celery, pickle relish, pepper, dry mustard, and ¾ cup of mayonnaise. Mix the ingredients lightly until well blended.
• Portion the chicken salad with a 4 ounce spoodle or #8 scoop (½ cup serving) on 1 slice of bread.

• Top the sandwich with a second slice of bread.

• Cut each sandwich into quarters (four equal pieces).

Cover and place the sandwiches under refrigeration until ready for combo assembly and service.

See MRS recipe 606 (Chicken Salad) for more detailed instructions and pictures.

TO ASSEMBLE PIMENTO CHEESE SANDWICH:

• Combine the shredded cheese, ½ cup of mayonnaise, and pimento.
• Mix the ingredients lightly until well they are blended.
• Portion the pimento cheese with a #12 scoop (1/3 cup) on 1 slice of bread.
• Top the sandwich with a second slice of bread.
• Cut each sandwich into quarters (four equal pieces).

Cover and place the sandwiches under refrigeration until ready for combo assembly and service.

See MRS recipe 785 (Pimento Cheese Sandwich) for more detailed instructions.

Line each 9" x 5" salad tray with 2 leaves of prewashed green leaf lettuce.

Portion ½ cup fruit mix in the center of the tray.
Place 2 kiwifruit slices and a fanned strawberry on top of the fruit mixture for garnish.

Place 2 quarters of a pimento cheese sandwich and 2 quarters of a chicken salad sandwich crust side down on the right side of the salad tray.

In the opposite corner, add one 4-ounce cup yogurt.
Serve immediately, or cover and place under refrigeration until ready for service.

Portion 1 yogurt and sandwich combo for each serving. Each portion provides 3 oz. eq. meat/meat alternate, 2 oz. eq. whole grains, ½ cup fruit, and 1/8 cup dark green vegetable.