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Spicy Chicken Breast Sandwich
2 oz. eq. meat/meat alternate, 3 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
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Chicken, Patty, Spicy, Breaded, WGR, #1018 | 100 patties |
Pan Release Spray, Vegetable Oil, #2514 | 20 second spray |
Bun, Hamburger, WGR, #1228 | 100 buns |
DIRECTIONS
1. | Thaw hamburger buns according to directions on package. |
2. | CHICKEN PATTIES: Place the frozen chicken patties on a sheet pan (18" x 26" x 1") that has been sprayed with food release spray or lined with parchment paper. Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
3. | Cover pan with aluminum foil. Cut holes in foil and place in warmer until ready for assembly. CCP: Hold in warmer at 135 degrees F or higher until ready for assembly. |
4. | SANDWICH ASSEMBLY: -Place 24 bottom parts of hamburger buns on each sheet pan, 4 down and 6 across. -Place the cooked chicken patties on the buns. Cover with the top part of the buns. -Sandwiches may also be wrapped in deli paper, waxed paper, foil sheets, plastic wrap or placed in sandwich bags. -Place each sandwich on steamtable pans (12"x 20"x 2 1/2") lined with pan liners. -Prepare the sandwiches in batches to maintain quality. 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: Cover and hold for service at 135 degrees F or higher. |
5. | Portion 1 sandwich for each serving. Each portion provides 2 oz. eq. meat/meat alternate and 3 oz. eq. whole grains. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. |
Production Notes
- Thaw the hamburger buns according to the directions on the package.
- Prepare the Spicy Chicken Sandwiches for just in time service. Batch cook: Prepare only what can be served in a 30-minute period to maintain maximum quality.
Serving Notes
- Trimmings and condiments may be offered to students. These are not part of the nutritional analysis of this recipe and should be added as additional recipes.
- Alternate instructions: Assemble sandwiches on the serving line.
Purchasing Guide
Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.
Miscellaneous Notes
If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.