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Source: MRS 2014
MRS: 701 — Sandwiches (700s)
Assorted Sandwiches
Meal Component Contribution:
1 oz. eq. meat/meat alternates, 2 oz. eq. whole grains
Number of Portions: 296 Size of Portion: 1 sandwich
Recipe HACCP Process: #2 - Same day service
1 oz. eq. meat/meat alternates, 2 oz. eq. whole grains
Number of Portions: 296 Size of Portion: 1 sandwich
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 296 SERVINGS) |
|---|---|
Bread, WGR, #139 | 492 slice(s) |
Peanut Butter, Smooth Style, #286 | 1 #10 can(s) |
Jelly, Apple, Bulk, #172 | 2 quart(s) + 3/4 cup(s) |
Cheese, American, Grated/Shredded, #60 | 3 pound(s) + 4 ounce(s) |
Mayonnaise, Reduced Calorie, Bulk, #283 | 2 cup(s) |
Pimentos, Diced, Canned, #276 | 3/4 cup(s) |
Pan Release Spray, Butter Flavored #393 | 5 gram(s) |
Cheese, American Process, Sliced, #39 | 6 pound(s) + 5 ounce(s) |
Soy Butter and Jelly Sandwich, #530 | 50 sandwich(s) |
DIRECTIONS
1. | Prepare quantity of sandwiches needed according to recipe directions. The ingredients listed in this recipe make 96 peanut butter and jelly sandwiches (MRS780), 50 pimento cheese sandwiches (MRS785), 100 grill cheese sandwiches (MRS762) and 50 uncrustable soy butter sandwiches (MRS789). |
2. | Follow Critical Control Points for each recipe. |
3. | Portion 1 sandwich per serving. Each portion provides 1 oz. eq. meat/meat alternates and 2 oz. eq. whole grains. |
Nutrients Per Serving
Calories
272
Carbohydrates
29.45 g
Dietary Fiber
3.29 g
Protein
11.19 g
Sodium
492.60 mg
Total Fat
14.93 g
Sat. Fat
4.51 g
Trans Fat
0.00 g