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  patties
Bun, Hamburger, WGR, #1228
100  buns
Lettuce, Green Loose Leaf, Crowns, Fresh, #4007
2  pounds + 8  ounces
Tomatoes, Whole, Red, Ripe, Raw, #4110
12 1/2 medium, whole , (2 3/5" diameter)
Pickles, Dill Slices, #2813
200  slices
DIRECTIONS

1.

CHICKEN PATTIES:

  • Place the frozen chicken patties on sheet pan (18" x 26"  x 1").
  • Bake the patties according to the package directions. Overcooking will cause patties to be dry.
  • Use immediately or cover the pan until ready for sandwich assembly. 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 sandwich assembly.

CCP:  Internal temperature must reach 135 degrees F or higher for 15 seconds at the completion of the cooking process.

2.

TRIMMINGS:

  • Rinse the tomatoes under cool, running water, then drain them.
  • Core and thinly slice the tomatoes (8 slices per tomato).
  • Portion 1/8 cup lettuce, 1 tomato slice, and 2 pickle slices in individual portion containers. Cover and refrigerate until ready for service.

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

  • Place a cooked chicken patty on each bun.

  • Cover with the top portion of each bun.

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

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

  • Prepare the Chicken Patty Sandwiches 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.

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 the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes. 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 within an additional 2 hours.

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.

Nutrients Per Serving
Calories
379
Carbohydrates
46.21 g
Dietary Fiber
5.33 g
Protein
20.29 g
Sodium
818.00 mg
Total Fat
12.15 g
Sat. Fat
2.22 g
Trans Fat
0.00 g


Illustrated Presentation of Chicken Patty Sandwich (Baked)
1.

1 serving of Chicken Patty Sandwich