MEASURE (FOR 100 SERVINGS)
Chicken Strips, Fajita, Southwest Flavor, #1028
15 pounds + 10 ounces
Pan Release Spray, Vegetable Oil, #2514
10 second spray
Bell Peppers, Green, Whole, Fresh, #4104
1 quart + 1 cup, diced
Onions, Frozen, Diced, #1610
1 quart + 2 cups
Pimentos, Diced, Canned, #2817
1 quart + 1 cup
Bun, Hamburger, WGR, #1228
Cheese, Mozzarella, Shredded, #1307
3 pounds + 2 ounces
Defrost the chicken in the refrigerator overnight.
CCP: Hold under refrigeration (41 degrees F or lower).
Heat the chicken strips according to package directions.
After it is heated, cover the chicken strips and hold them in the warmer until ready for sandwich assembly.
CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process. If manufacturer instructions on the package or case have a higher temperature, follow those recommendations.
CCP: Hold and maintain the product at a minimum temperature of 135 degrees F.
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 135 degrees F or higher for 15 seconds at the completion of the cooking process.
Slice the mozzarella cheese in 1-ounce slices. Cover and hold for assembly
CCP: Hold under refrigeration (41 degrees F or lower) until ready for assembly.
Serve immediately, or cover the pan with a 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.
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 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.
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.
Alternate serving instructions: Philly Chicken Sandwiches can be assembled on the service line.
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