MEASURE (FOR 48 SERVINGS)
Eggs, Whole, Hard Cooked, Medium, #1323
16 1/3 eggs
Chicken, Diced, Cooked, IQF, #1019
6 pounds + 8 ounces
Celery, Fresh, Diced, #4005
1 quart + 3/4 cup
Pickles, Relish, Sweet, #2816
1 3/4 cups + 2 1/2 tablespoons
Pepper, Black, Ground, #2718
Mustard, Powder, Dry, #2712
1 tablespoon + 2 teaspoons
Mayonnaise, Reduced Calorie, Bulk, #2249
2 3/4 cups + 2 tablespoons
Croissant, WGR, 2 oz. eq. #1232
48 croissants-2 grain
CCP: Hold under refrigeration (41 degrees F or lower) until ready for sandwich assembly.
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 2 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.
Portion chicken salad with 1 croissant per serving. Each portion provides 2 oz. eq. of meat/meat alternate and 2 oz. eq. of whole grain.
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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