Source: MRS 2020
MRS: 732 — Sandwiches (700s)

Chicken Patty Sandwich (Baked)

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 3 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

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Chicken, Patty, Frozen, Breaded, #1026
100  pattie(s)
Bun, Hamburger, WGR, #1228
100  bun(s)
Lettuce, Green Loose Leaf, Crowns, Fresh, #4007
2  pound(s) + 8  ounce(s)
Tomatoes, Whole, Red, Ripe, Raw, #4110
12 1/2 medium, whole , (2 3/5" diameter)
Pickles, Dill Slices, #2813
200  slice(s)
DIRECTIONS

1.

CHICKEN PATTIES:

  • Place frozen chicken patties on sheet pan (18" x 26"  x 1").
  • Bake patties according to package directions. Overcooking will cause patties to be dry.
  • Cover pan with aluminum foil. Cut holes in aluminum foil and place in warmer until ready for service.

CCP:  Internal temperature must reach 140 degrees F or higher for 15 seconds.

2.

TRIMMINGS:

  • If using head lettuce, rinse lettuce thoroughly under cool running water, drain, separate leaves and dry thoroughly. If using shredded lettuce, it should be prewashed.
  • Rinse tomatoes under cool running water, drain, core, and thinly slice (8 slices per tomato).

Portion 1/8 cup lettuce, 1 tomato slice, and 2 pickle slices in container.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label and date any leftovers.

3.

SANDWICH ASSEMBLY:

  • Place 25 bottom portions of hamburger bun on steamtable pan lined wtih pan liner, 5 down and 5 across.
  • Place cooked chicken pattie on each bun.
  • Replace bun tops.

Cover with aluminum foil. Cut holes in aluminum foil and place in warmer until ready for service.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F.

4.

Portion 1 sandwich per serving. Offer trimmings for students to select. Each portion provides 2 oz. eq. meat/meat alternate and 3 oz. eq. whole grains.

CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.  Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F. or lower.

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 instructions: Assemble sandwiches on serving line. 
Individual sandwiches can be wrapped in aluminum foil.

Nutrients Per Serving
Calories
360
Carbohydrates
39.21 g
Dietary Fiber
4.33 g
Protein
20.29 g
Sodium
768.35 mg
Total Fat
14.28 g
Sat. Fat
2.24 g
Trans Fat
0.00 g


Illustrated Presentation of Chicken Patty Sandwich (Baked)
1.

1 serving of Chicken Patty Sandwich