Preparation
STEP 1
Combine pimento spread ingredients in food processor; pulse to combine. (It may be necessary to work in batches.)
STEP 2
Hold cold until ready to make sandwiches.
CCP: Maintain cold food at 41°F or below
STEP 3
To build sandwich, brush one side of each slice bread with oil.
STEP 4
Place 24 slices, oil-side down, on full sheet pan.
STEP 5
Portion one #12 scoop pimento spread onto bottom slice of bread.
STEP 6
Cover pimento spread with second slice of bread, oil-side up.
STEP 7
Set Combi oven to 375°F and 100% steam. Bake sandwiches uncovered 10 minutes or until bread is toasted and cheese is melted.
STEP 8
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
Recipe Tips
Tip #1
Substitute diced roasted red pepper for the pimiento.
Tip #2
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.
Tip #3
Sandwiches will be very cheesy. Let rest on sheet pan 2 minutes before wrapping.
Tip #4
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 M/MA.
Tip #5
Serve with 1/2 cup carrot sticks and 1/2 cup fruit such as applesauce to make this a student favorite menu item.