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Grilled Chicken Sandwich
2 oz. eq. meat/meat alternate, 2 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 Fillets, Grilled, #16 | 100 fillet(s) |
Bun, Hamburger, WGR, #549 | 100 bun(s) |
Lettuce, Green Loose Leaf, Crowns, Fresh, #633 | 2 pound(s) + 8 ounce(s) |
Tomatoes, Whole, Red, Ripe, Raw, #631 | 12 pound(s) + 8 ounce(s) |
Pickles, Dill Slices, #271 | 200 slice(s) |
DIRECTIONS
1. | CHICKEN FILLETS: Place frozen chicken fillets on sheet pan (18" X 26" X 1"). CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
2. | Cover pan with aluminum foil and place in warmer until ready for assembly. (Prepare in batches to maintain quality.) CCP: Internal temperature must reach 140 degrees F or higher for 15 seconds. |
3. | SANDWICH ASSEMBLY:
Prepare in batches to maintain quality. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
4. | Place sandwiches in 2" deep full pans lined with pan liners. 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. Check temperature every 30 minutes. |
5. | 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. |
6. | Portion 1 sandwich and trimmings 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 degrees F. Check temperature every 30 minutes. Unassembled sandwich leftovers should be covered, labeled, and dated. Quick chill chicken fillets within 6 hours to 41 degrees or lower. |
Production Notes
Use commodity products when available.