MEASURE (FOR 50 SERVINGS)
Eggs, Whole, Hard Cooked, Medium, #1323
2 egg(s) + 1/8 egg(s)
Chicken, Diced, Cooked, IQF, #1019
13 1/2 ounce(s) + 12 ounce(s)
Celery, Fresh, Diced, #4005
1/2 cup(s) + 2 tablespoon(s)
Pickles, Relish, Sweet, #2816
Pepper, Black, Ground, #2718
Mustard, Powder, Dry, #2712
Mayonnaise, Reduced Calorie, Bulk, #2249
1/3 cup(s) + 2 teaspoon(s)
Croissant, WGR, 2 oz. eq. #1232
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. Cover, label, and date any leftovers.
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.
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