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BBQ Chicken Sandwich - Merchants
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 it 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 Chicken 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
- 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 Recipe #4140.1 for a recipe that uses USDA Foods diced chicken, instead of purchased diced chicken.
-Use USDA Foods products when available.
- 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.
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.