MEASURE (FOR 100 SERVINGS)
Chicken, Breaded Breast Cutlet, #1033
Bun, Hamburger, WGR, #1228
Lettuce, Green Loose Leaf, Crowns, Fresh, #4007
2 pound(s) + 8 ounce(s)
Tomatoes, Whole, Red, Ripe, Raw, #4110
12 1/2 medium, whole
Pickles, Dill Slices, #2813
Heat to 135 degrees F or higher for at least 15 seconds at the completion of cooking process.
Portion 1/8 cup lettuce, 1 tomato slice, and 2 pickle slices in container.
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label and date any leftovers.
Cover with aluminum foil. Cut holes in aluminum foil and place in warmer until ready for service.
Hold and maintain product at a minimum temperature of 135 degrees F.
Portion 1 sandwich per serving. Offer trimmings for students to select. Each portion provides 2 oz. eq. meat/meat alternate and 3 oz. eq. whole grains.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers Leftovers should be covered, labeled, and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F or lower within an additional 4 hours.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Meats" provides seasoning and serving ideas for
Prepare only what can be served in a 30 minute period to maintain quality.
Alternate instructions: Assemble sandwiches on serving line.
Individual sandwiches can be wrapped in aluminum foil.
Your PDF is being prepared for export…
There was a problem generating your PDF, please try again.