Search the recipe database
Source: MRS 2014
MRS: 780 — Sandwiches (700s)
Peanut Butter and Jelly Sandwich
Meal Component Contribution:
1 oz. eq. meat/meat alternate, 2 oz. eq. whole grains
Number of Portions: 96 Size of Portion: 1 sandwich
Recipe HACCP Process: #1 - No cook
1 oz. eq. meat/meat alternate, 2 oz. eq. whole grains
Number of Portions: 96 Size of Portion: 1 sandwich
Recipe HACCP Process: #1 - No cook
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 96 SERVINGS) |
|---|---|
Peanut Butter, Smooth Style, #286 | 1 #10 can(s) |
Jelly, Apple, Bulk, #172 | 8 2/3 cup(s) |
Bread, WGR, #139 | 192 slice(s) |
DIRECTIONS
1. | Mix peanut butter and jelly with mixer. |
2. | SANDWICH ASSEMBLY:
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. whole 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 commodity products when available.
Nutrients Per Serving
Calories
342
Carbohydrates
42.51 g
Dietary Fiber
4.12 g
Protein
12.08 g
Sodium
363.65 mg
Total Fat
18.09 g
Sat. Fat
3.29 g
Trans Fat
0.00 g