Combine pimento spread ingredients in food processor; pulse to combine. (It may be necessary to work in batches.)
Hold cold until ready to make sandwiches.
CCP: Maintain cold food at 41°F or below
To build sandwich, brush one side of each slice bread with oil.
Place 24 slices, oil-side down, on full sheet pan.
Portion one #12 scoop pimento spread onto bottom slice of bread.
Cover pimento spread with second slice of bread, oil-side up.
Set Combi oven to 375°F and 100% steam. Bake sandwiches uncovered 10 minutes or until bread is toasted and cheese is melted.
Hold warm until service or wrap in deli foil and hold warm for grab-and-go.
CCP: Maintain hot food at 140°F or above
Substitute diced roasted red pepper for the pimiento.
Do not overmix, as spread is meant to show shreds. If food processor is not available, use large bowl and stir by hand to combine ingredients.
Sandwiches will be very cheesy. Let rest on sheet pan 2 minutes before wrapping.
If desired, cut the amount of pimento spread from 1/2 to 1/4 cup in the sandwich to reduce the sodium. Nutrition would need to be updated and the sandwich would need to be served with an additional meat/meat alternate.
Serve with 1/2 cup carrot sticks and 1/2 cup fruit such as applesauce to make this a student favorite menu item.