Source: MRS 2021
MRS: 4245 — Sandwiches (4000s)

Chicken Salad on Ciabatta Bread (WGR)

Meal Component Contribution:
2½ 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
  •  Meat/Meat Alternate
  •  Whole Grains

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Eggs, Whole, Hard Cooked, Medium, #1323
17  eggs
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
2  teaspoons
Mustard, Powder, Dry, #2712
1  tablespoon + 2  teaspoons
Mayonnaise, Reduced Calorie, Bulk, #2249
3  cups + 2  tablespoons
Bread, Ciabatta, WGR, #1208
50  buns
DIRECTIONS

1.

CHICKEN SALAD:

  • Thaw the diced chicken in the refrigerator, then drain it thoroughly.
  • Chop cooked eggs.
  • Combine eggs, chicken, celery, pickle relish, pepper, dry mustard, and mayonnaise.
  • Mix lightly until well blended.
  • Cover and refrigerate until ready to use.

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.

2.

SANDWICH ASSEMBLY:

  • Place 24 slices of bottom portions of ciabatta bread on bun pan, 4 down and 6 across.
  • Portion chicken salad with a #8 scoop (½ cup serving) on each slice of bread.
  • Top with the top portion of ciabatta bread.
  • Sandwiches may be wrapped in deli paper, waxed paper, foil sheets, plastic wrap or placed in sandwich bags.
  • Place each sandwich in steamtable pans (12" x 20" x 21⁄2") lined with pan liners.
  • Prepare in batches to maintain quality.

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.

3.

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.

Production Notes

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.

Serving Notes

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.

Nutrients Per Serving
Calories
351
Carbohydrates
34.15 g
Dietary Fiber
2.28 g
Protein
25.10 g
Sodium
449.00 mg
Total Fat
11.84 g
Sat. Fat
1.72 g
Trans Fat
0.00 g