Source: MRS 2023
MRS: 4140 — Sandwiches (4000s)

BBQ Chicken Sandwich

Meal Component Contribution:
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
  •  Meat/Meat Alternate
  •  Whole Grains

Chicken, Diced, Cooked, IQF, #1019
14  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


Thaw the chicken in the refrigerator overnight. Drain it thoroughly before continuing with the recipe.



  • Combine the chicken, the barbecue sauce, and the Creole Spice Blend.
  • Heat for 15 minutes or until the mixture reaches the desired temperature.
  • Cover the mixture and hold it in the warmer until ready for sandwich assembly.

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.
CCP: Hold in warmer at 135 degrees F or higher until ready for assembly.



  • Place 24 bottom portions of hamburger buns on a sheet pan, 4 down and 6 across.

  • Portion ½ cup with a #8 scoop or 4-ounce spoodle of BBQ chicken onto the bottom half of each bun.
  • Cover with the top portion of the bun.

  • Sandwiches may also be wrapped in deli paper, waxed paper, foil sheets, plastic wrap or placed in sandwich bags.

  • Place each sandwich in steamtable pans (12" x 20" x 21⁄2") lined with pan liners.

  • Prepare in batches to maintain quality.

Serve immediately, or cover 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 warmer until ready for service.

CCP:  HCover and hold for service at 135 degrees F or higher.


Portion 1 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.  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.:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Discard any leftovers.

Production Notes

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 Meals: Preparing Meats" provides seasoning and serving ideas for sandwiches.

Prepare only what can be served in a 30 minute period to maintain quality.

Serving Notes

Alternate serving instructions: BBQ Chicken Sandwiches can be assembled on the service line.

Nutrients Per Serving
38.07 g
Dietary Fiber
3.00 g
24.33 g
533.18 mg
Total Fat
3.93 g
Sat. Fat
0.77 g
Trans Fat
0.00 g

Illustrated Presentation of BBQ Chicken Sandwich

1 serving of BBQ Chicken Sandwich