Source: MRS 2021
MRS: 4155 — Sandwiches (4000s)

Chicken Patty Sandwich (Fried)

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

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 , (2-3/5 diameters)
Pickles, Dill Slices, #2813
200  slices


Fry the patties according to package directions.
Place the patties in steamable pans.

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: 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.



  • Rinse the tomatoes under cool running water, then drain them thoroughly.
  • 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 container. 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.



  • 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.


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 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.

Production Notes

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.

Serving Notes

Have condiments available for selection by students. Condiments have not been included in this nutrient analysis – remember to include them in the weekly menu nutrient analysis.

Alternate instructions: Sandwiches may be assembled on the service line.

Nutrients Per Serving
46.21 g
Dietary Fiber
5.33 g
20.29 g
818.35 mg
Total Fat
25.31 g
Sat. Fat
3.65 g
Trans Fat
0.00 g