Source: MRS 2020
MRS: 707 — Sandwiches (700s)

Philly Chicken Sandwich

Meal Component Contribution:
2½ oz. eq. meat/meat alternate, 2 oz. eq. whole grains, ¼ cup other vegetable
Number of Portions: 100  Size of Portion: 1 sandwich
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains Vegetables (Other)
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Vegetables (Other)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Chicken Strips, Fajita, Southwest Flavor, #1028
14  pounds + 3  ounces
Pan Release Spray, Vegetable Oil, #2514
5  grams
Bell Peppers, Green, Whole, Fresh, #4104
2  quarts + 1  cup
Onions, Frozen, Diced, #1610
2  pounds
Pimentos, Diced, Canned, #2817
1  pound + 12  ounces
Bun, Hamburger, WGR, #1228
100  buns
Cheese, Mozzarella, Shredded, #1307
3  pounds + 2  ounces
DIRECTIONS

1.

Heat the chicken strips according to package directions.

CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations.

2.

Spray a braising pan with pan release spray. Sauté the peppers, onions and pimentos for 5 minutes. Set them aside until ready for sandwich assembly.

CCP:  Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process.

3.

SANDWICH ASSEMBLY:

  • Place 24 bottom portions of hamburger bun on sheet pans, 4 down and 6 across.
  • Portion 3 ounces of chicken fajita strips and ½ ounce slice of cheese on each bun.
  • Top each with ¼ cup of sautéed onions, peppers and pimentos.
  • Cover with the top portion of each bun.
  • Philly Chicken Sandwiches may also be wrapped in deli paper, waxed paper, foil sheets, plastic wrap or placed in sandwich bags.
  • Place each Philly Chicken Sandwich in steamtable pans (12" x 20" x 2½”  ) lined with pan liners.
  • Prepare Philly Chicken Sandwiches in batches to maintain quality.

Serve immediately, or cover 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 the product at a minimum temperature of 135 degrees F until ready for service.

4.

Portion 1 Philly Chicken Sandwich per serving. Each portion provides 2½ oz. eq. meat/meat alternate, 2 oz. eq. whole grains, and ¼ cup other vegetable.

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" provides seasoning and serving ideas for sandwiches.

Nutrients Per Serving
Calories
281
Carbohydrates
30.76 g
Dietary Fiber
2.62 g
Protein
21.54 g
Sodium
639.00 mg
Total Fat
8.09 g
Sat. Fat
2.77 g
Trans Fat
0.00 g