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Spicy Chicken 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 Breast Pattie, Breaded, Spicy, #27 | 100 pattie(s) |
Bun, Hamburger, WGR, #549 | 100 bun(s) |
Lettuce, Green Loose Leaf, Crowns, Fresh, #633 | 2 pound(s) + 4 ounce(s) |
Tomatoes, Whole, Red, Ripe, Raw, #631 | 12 pound(s) + 8 ounce(s) |
Pickles, Dill Slices, #271 | 200 slice(s) |
DIRECTIONS
1. | CHICKEN PATTIES:
CCP: Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process |
2. | 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. |
3. | 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. Check temperature every 30 minutes. |
4. | Portion 1 sandwich with trimmings for each serving. Each portion provides 2 oz. eq. meat/meat alternate and 3 oz. eq. whole grains. 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.
Bake in Combi oven 410 degrees F for 15 minutes.
After sandwiches have been assembled, they may be individually wrapped for service.
Serving Notes
Sandwiches can be individually wrapped in aluminum foil.