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BBQ Chicken Sandwich - Briggs
2 oz. eq. meat/meat alternate, 2 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) |
|---|---|
Chicken, Diced, Cooked, IQF, #1019 | 13 pounds + 8 ounces |
Sauce, BBQ, Hickory Smoke, #2253 | 3 quarts |
Spice Blend MS, Creole, No Salt, #2736 | 2 tablespoons |
Bun, Hamburger, WGR, #1228 | 100 buns |
DIRECTIONS
1. | Thaw the frozen diced chicken in the refrigerator. Drain it thoroughly on the day of assembly. Thaw the hamburger buns according to package directions. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. |
2. | Combine the barbecue sauce and the Creole Spice Blend with the diced chicken. |
3. | Heat the mixture for 15 minutes, or until the mixture reaches the desired temperature. 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. | Cover the mixture and hold it in a warmer until ready for sandwich assembly. CCP: Hold in warmer at 135 degrees F or higher until ready for assembly. |
5. | SANDWICH ASSEMBLY:
Serve immediately or cover the pan with a lid, aluminum foil, or plastic wrap. If 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. CCP: HCover and hold for service at 135 degrees F or higher. |
6. | Portion one BBQ Sandwich sandwich per serving. Each portion provides 2 oz. eq. meat/meat alternate and 2 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
- Thaw the frozen diced chicken in the refrigerator. Drain the diced chicken thoroughly on the day of assembly. Defrost hamburger buns according to the package directions.
- Prepare the BBQ Chicken Sandwiches for just in time service. Batch cook: Prepare only what can be served in a 30-minute period to maintain maximum quality.
- See MRS 4140.1 for a recipe that uses USDA Foods diced chicken, instead of purchased diced chicken.
-Use USDA Foods products when available.
Serving Notes
Alternate serving instructions: BBQ 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.