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BBQ Chicken Sandwich
2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains
Number of Portions: 80 Size of Portion: 1 sandwich
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 80 SERVINGS) |
|---|---|
Chicken, Diced, Cooked, IQF, #17 | 10 pound(s) |
Sauce, BBQ, Hickory Smoke, #287 | 3 1/4 quart(s) |
Bun, Hamburger, WGR, #549 | 80 bun(s) |
DIRECTIONS
1. | BBQ CHICKEN:
CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
2. | ASSEMBLY: Open buns and portion 1/2 cup (#8 scoop or 4 ounce spoodle) of BBQ chicken onto bottom half of bun. Replace bun top. (Prepare in batches to maintain quality.) Cover with aluminum foil. Cut holes in aluminium foil and place in warmer until ready for service. |
3. | Place sandwiches in 2" deep full pans lined with pan liners. |
4. | Portion 1 sandwich 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 degree s F. Check temperature every 30 minutes. Discard any leftovers. |
Production Notes
Use commodity products when available.
Serving Notes
Sandwiches may also be prepared ahead and wrapped in aluminum foil.