Search the recipe database
Philly Chicken Sandwich
2 1/2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains, 1/4 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)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Chicken Strips, Fajita, Southwest Flavor, #533 | 12 pound(s) + 8 ounce(s) |
Pan Release Spray, Vegetable Oil, #395 | 5 gram(s) |
Bell Peppers, Green, Whole, Fresh, #641 | 3 pound(s) |
Onions, Frozen, Chopped, #72 | 2 pound(s) |
Pimentos, Diced, Canned, #276 | 28 ounce(s) |
Bun, Hamburger, WGR, #549 | 100 bun(s) |
Cheese, Mozzarella, Shredded, #58 | 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. | Place 25 bottom portions of rolls on sheet pan, 5 down and 5 across. |
4. | Portion 2 ounces of chicken fajita strips and 1/2 ounce of cheese on roll. Top with 1/4 cup of sautéed onions, peppers and pimentos. Cover with top portion of roll. Cover pan tightly with plastic wrap. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
5. | Portion 1 sandwich per serving. Each portion provides 2 1/2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains, and 1/4 cup other vegetable. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees or lower. |
Production Notes
Use commodity products when available.
Serving Notes
Sandwiches may also be individually wrapped for service.