MEASURE (FOR 50 SERVINGS)
Eggs, Whole, Hard Cooked, Medium, #1323
Chicken, Diced, Cooked, IQF, #1019
6 pounds + 12 ounces
Celery, Fresh, Diced, #4005
1 quart + 1 cup
Pickles, Relish, Sweet, #2816
2 cups + 2 1/2 tablespoons
Pepper, Black, Ground, #2718
Mustard, Powder, Dry, #2712
1 tablespoon + 2 teaspoons
Mayonnaise, Reduced Calorie, Bulk, #2249
3 cups + 2 tablespoons
Bread, Ciabatta, WGR, #1208
See MRS recipe 606 (Chicken Salad) for more detailed instructions and pictures.
CCP: Hold under refrigeration (41 degrees F or lower) until ready for sandwich assembly.
Serve immediately, or cover and place under refrigeration until ready for service.
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service.
Portion 1 sandwich per serving. Each portion provides 2½ 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. Unassembled leftovers should be covered, labeled, and dated. For best quality, assembled sandwiches should be discarded. 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.
Use USDA Foods products when available.
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 Meal" provides seasoning and serving ideas for sandwiches.
Sandwiches may be cut diagonally in half or for service. If used as part of salad plate, each sandwich should be quartered.
Alternate serving instructions: Sandwiches can be assembled on the service line.
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