MEASURE (FOR 100 SERVINGS)
Chicken, Patty, Frozen, Breaded, #1026
Bun, Hamburger, WGR, #1228
Lettuce, Green Loose Leaf, Crowns, Fresh, #4007
2 pounds + 8 ounces
Tomatoes, Whole, Red, Ripe, Raw, #4110
12 1/2 medium , (2-3/5 diameters)
Pickles, Dill Slices, #2813
Use them immediately or cover the 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: Internal temperature must reach 135 degrees F or higher for 15 seconds at the completion of the cooking process.
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label and date any leftovers.
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.
Portion 1 sandwich per serving and trimmings. 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 2 hours to 70 degrees F or lower and from 70 to 41 degrees F within an additional 2 hours.
Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if different ingredients are used.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals” provides seasoning and serving ideas for sandwiches.
Alternate instructions: Sandwiches may be assembled on service line.
Individual sandwiches can be wrapped in aluminum foil.
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