Source: MRS 2020
MRS: 714 — Sandwiches (700s)

BBQ Chicken Sandwich

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains
Number of Portions: 80  Size of Portion: 1 sandwich
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains
  •  Meat/Meat Alternate
  •  Whole Grains

INGREDIENT
MEASURE (FOR 80 SERVINGS)
Chicken, Diced, Cooked, IQF, #1019
10  pounds + 12  ounces
Sauce, BBQ, Hickory Smoke, #2253
2  quarts
Bun, Hamburger, WGR, #1228
80  buns
DIRECTIONS

1.

BBQ CHICKEN:

  • Combine the chicken and the barbecue sauce.
  • Heat for 15 minutes or until the mixture reaches the desired temperature.

CCP:  Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process.

2.

SANDWICH ASSEMBLY:

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

  • Portion 1/3 cup (#12 scoop or 3 ounce spoodle) of BBQ chicken onto the bottom half of 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:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.

3.

Portion 1 sandwich per serving. Each portion provides 2 oz. eq. meat/meat alternate and 2 oz. eq. whole grains.

CCP:  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

Sandwiches may also be prepared ahead and wrapped in deli paper or aluminum foil.

Nutrients Per Serving
Calories
267
Carbohydrates
37.19 g
Dietary Fiber
3.00 g
Protein
22.92 g
Sodium
668.00 mg
Total Fat
3.79 g
Sat. Fat
0.72 g
Trans Fat
0.00 g


Illustrated Presentation of BBQ Chicken Sandwich
1.

1 serving of BBQ Chicken Sandwich