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Chicken Patty Sandwich (Baked)
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, Pattie, Frozen, Breaded, #15 | 100 pattie(s) |
Bun, Hamburger, WGR, #549 | 100 bun(s) |
Lettuce, Green Loose Leaf, Crowns, Fresh, #633 | 2 1/2 pound(s) |
Tomatoes, Whole, Red, Ripe, Raw, #631 | 5 pound(s), (2 3/5" diameter) |
Pickles, Dill Slices, #271 | 200 slice(s) |
DIRECTIONS
1. | CHICKEN PATTIES:
CCP: Internal temperature must reach 140 degrees F or higher for 15 seconds. |
2. | SANDWICH ASSEMBLY:
Cover with aluminum foil. Cut holes in foil and place in warmer until ready for service. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. |
3. | TRIMMINGS: CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label and date any leftovers. |
4. | Portion 1 sandwich and trimmings per serving. Offer trimmings for students to select. Each portion provides 2 oz. eq. meat/meat alternate and 3 oz. eq. whole grains. |
Production Notes
Use commodity products when available.
Serving Notes
Alternate instructions: Assemble sandwiches on serving line. Individual sandwiches can be wrapped in aluminum foil.