MEASURE (FOR 100 SERVINGS)
Chicken Fillets, Grilled, #1020
Bun, Hamburger, WGR, #1228
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
Place frozen chicken fillets on sheet pan (18" x 26" x 1").
CCP: Heat to 140 degrees F or higher for 15 seconds at the completion of the cooking process.
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.
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.
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.
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.
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.
Assembling sandwiches on a sheetpan
1 serving of Grilled Chicken Sandwich
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