Source: MRS 2018
MRS: 764 — Sandwiches (700s)

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
  •  Meat/Meat Alternate
  •  Whole Grains

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Chicken Fillets, Grilled, #1020
100  fillet(s)
Bun, Hamburger, WGR, #1228
100  bun(s)
Lettuce, Shredded, #4008
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 FILLETS:

Place frozen chicken fillets on sheet pan (18" x 26" x 1").
Bake fillets according to package directions. Overcooking will cause fillets to be dry.

CCP:  Heat to 140 degrees F or higher for 15 seconds at the completion of the cooking process.

2.

Cover pan with aluminum foil and place in warmer until ready for assembly. (Prepare in batches to maintain quality.)

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.

3.

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.

4.

SANDWICH ASSEMBLY:

  • Place 24 bottom portions of hamburger bun on bun pan, 4 down and 6 across.
  • Place cooked chicken fillet on bun.
  • Replace top bun.

Place sandwich in a steamtable pan (12" x 20" x 2½") lined with pan liners. Cover with aluminum foil. Cut holes in aluminum foil and place in warmer until ready for service. Prepare in batches to maintain quality.

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 product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Unassembled sandwich leftovers should be covered, labeled, and dated. Quick chill chicken fillets 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.

Nutrients Per Serving
Calories
296
Carbohydrates
31.21 g
Dietary Fiber
2.33 g
Protein
24.29 g
Sodium
838.00 mg
Total Fat
7.05 g
Sat. Fat
1.51 g
Trans Fat
0.00 g


Illustrated Presentation of Grilled Chicken Sandwich
1.

Assembling sandwiches on a sheetpan

2.

1 serving of Grilled Chicken Sandwich