Grilled Chicken Sandwich

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

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Chicken Fillets, Grilled, #1020	100 fillets
Pan Release Spray, Vegetable Oil, #2514	20 second spray
Bun, Hamburger, WGR, #1228	100 buns
Lettuce, Shredded, #4008	2 pounds
Tomatoes, Whole, Red, Ripe, Raw, #4110	12 1/2 medium, whole , (2-3/5 diameter)
Pickles, Dill Slices, #2813	200 slices

DIRECTIONS

1.	TRIMMINGS: 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 containers. Cover and refrigerate until ready for service. CCP: Hold under refrigeration (41 degrees F or lower) until ready for sandwich assembly.
2.	CHICKEN FILLETS: Place the frozen chicken fillets on sheet pan (18" x 26" x 1") that has been lined with parchment paper or sprayed with pan release spray. Bake the fillets according to package directions. Overcooking the fillets will cause them to be dry. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations.
3.	Assemble sandwiches immediately, or cover place the fillets in a pan and cover it with lid, foil or plastic wrap. If 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: Hold and maintain the product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. L
4.	SANDWICH ASSEMBLY: Place 24 bottom portions of hamburger buns on each sheet pan, 4 down and 6 across. Place each cooked chicken patty on the buns. 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 a steamtable pans (12" x 20" x 2½") lined with pan liners. Prepare the sandwiches in batches to maintain quality. Serve the Grilled Chicken Sandwiches immediately, or cover the pan with lid, foil or plastic wrap. If 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.
5.	Portion 1 sandwich and trimmings per serving. Each portion provides 2 oz. eq. meat/meat alternate and 2 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 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

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: Assemble sandwiches on serving line.

Nutrients Per Serving

Calories

315

Carbohydrates

34.15 g

Dietary Fiber

3.29 g

Protein

17.22 g

Sodium

796.00 mg

Total Fat

13.04 g

Sat. Fat

2.51 g

Trans Fat

0.00 g

Illustrated Presentation of Grilled Chicken Sandwich

Assembling sandwiches on a sheetpan

1 serving of Grilled Chicken Sandwich