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Southern Chicken Sandwich
2 oz. eq. Meat/Meat Alternate, 3ΒΌ oz. eq. whole grains
Number of Portions: 100 Size of Portion: 1 sandwich
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Pan Release Spray, Vegetable Oil, #2514 | 20 second spray |
Chicken, Breaded Breast Cutlet, #1033 | 100 patties |
Tomatoes, Whole, Red, Ripe, Raw, #4110 | 12 1/2 medium, whole |
Lettuce, Green Loose Leaf, Crowns, Fresh, #4007 | 2 pounds |
Pickles, Dill Slices, #2813 | 200 slices |
Bun, Hamburger, WGR, #1228 | 100 buns |
DIRECTIONS
1. | Thaw the hamburger buns according to the package directions. |
2. | Spray the sheet pans (18" X 26" X 1") with food release spray or line the pans with parchment paper. |
3. | Place the frozen chicken patties on the sheet pan. Bake the patties according to the package or case directions. Overcooking the patties will cause them to be dry. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
4. | Assemble the sandwiches immediately, or cover the pan until ready for sandwich assembly. If aluminum foil or plastic wrap is used, cut holes in it to allow steam to escape. Place the pan in a warmer until ready for sandwich assembly. CCP: Cover and hold in a warmer at 135 degrees F or higher until ready for assembly. |
5. | TRIMMINGS:
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label and date any leftovers. |
6. | SANDWICH ASSEMBLY:
Serve the Southern Chicken Sandwiches immediately, or cover each pan until ready for service. If aluminum foil or plastic wrap is used, cut holes in it to allow steam to escape. Place the pan in a warmer until ready for service. Alternate instructions: Assemble sandwiches on the line. CCP: Cover and hold for service at 135 degrees F or higher. |
7. | Portion one sandwich per serving. Each portion provides 2 oz. eq. meat/meat alternate and 3¼ oz. eq. whole grains. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. Unassembled 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. Leftover assembled sandwiches do not have good quality when reheated. For best quality, assembled sandwiches should be discarded. |
Production Notes
Prepare the Chicken Sandwiches for just in time service. Batch cook: Prepare only what can be served in a 30-minute period to maintain maximum quality.
Serving Notes
- Have condiments available for students to select. Condiments have not been included in this nutrient analysis – remember to include them in the weekly menu nutrient analysis.
- Alternate serving instructions: Chicken Sandwiches can be assembled on the service line.
Purchasing Guide
Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.
Miscellaneous Notes
If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.