Source: MRS 2018
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
14  pound(s) + 3  ounce(s)
Pan Release Spray, Vegetable Oil, #2514
5  gram(s)
Bell Peppers, Green, Whole, Fresh, #4104
2  quart(s) + 1  cup(s)
Onions, Frozen, Diced, #1610
2  pound(s)
Pimentos, Diced, Canned, #2817
1  pound(s) + 12  ounce(s)
Bun, Hamburger, WGR, #1228
100  bun(s)
Cheese, Mozzarella, Shredded, #1307
3  pound(s) + 2  ounce(s)
DIRECTIONS

1.

Heat chicken strips according to package directions.

CCP: Internal temperature must reach 140 degrees F or higher for 15 seconds.

2.

Spray braising pan with pan release spray. Sauté peppers, onion and pimentos for 5 minutes. Set aside.

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 bun pan, 4 down and 6 across.
  • Portion 2 ounces of chicken fajita strips and ½ ounce slice of cheese on bun.
  • Top with ¼ cup of sautéed onions, peppers and pimentos.
  • Cover with top portion of bun.
  • Cover pan tightly until ready for service.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.

4.

Portion 1 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 product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Unassembled leftovers should be covered, labeled, and dated. Quick chill 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" provides seasoning and serving ideas for sandwiches.

Serving Notes

Sandwiches may also be individually wrapped for service.

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