Pimento Cheese Sandwich

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

Meat/Meat Alternate
Whole Grains

INGREDIENT	MEASURE (FOR 50 SERVINGS)
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)
Bread, WGR, #139	100 slice(s)

DIRECTIONS

Combine shredded cheese, mayonnaise, and pimento. Mix lightly until well blended.
Cover and refrigerate until ready to use.

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

SANDWICH ASSEMBLY:

Place 24 slices of bread on bun pan, 6 down and 4 across.
Portion with #12 scoop (1/3 cup) on each slice of bread.
Top with second slice of bread. Cover.
Cover sandwiches with plastic wrap and place under refrigeration until ready for service.

CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes.

Portion 1 sandwich for serving. Each portion provides 1 oz. eq. meat/meat alternate and 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.
Sandwiches may be cut diagonally in half.

Nutrients Per Serving

Calories

247

Carbohydrates

23.83 g

Dietary Fiber

2.05 g

Protein

10.27 g

Sodium

655.20 mg

Total Fat

14.57 g

Sat. Fat

6.56 g

Trans Fat

0.00 g

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Pimento Cheese Sandwich

DIRECTIONS

Production Notes

Nutrients Per Serving