Source: MRS 2020
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  fillets
Bun, Hamburger, WGR, #1228
100  buns
Lettuce, Shredded, #4008
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 FILLETS:

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

CCP:  Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process.

2.

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

3.

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 service. Check temperature every 30 minutes.  Cover, label, and date any leftovers.

4.

SANDWICH ASSEMBLY:

  • Place 24 bottom portions of hamburger buns on each sheet pan, 4 down and 6 across.
  • Place each cooked chicken patties 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 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
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