RECIPE DETAILS
Item ID: MP415
Serving Description: 1 Sandwich
Food Category: Sandwich recipes
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: MP415
Serving Description: 1 Sandwich
Food Category: Sandwich recipes
HACCP Process Category: Complex
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Chicken Yield = 64%
1. In perforated hotel pans, place 12 pieces of chicken per pan and steam for approximately 10 minutes or until interal temperature reaches 165 degrees F. Cool thoroughly under HACCP procedures.
2. Mix the pesto and mayo together.
Preparation
1. Slice cooked chicken into 1.4 inch slices.
2. Combine pesto/mayo mixture with the chicken slices and mix together until well combined.
3. Place 2.92oz portions of pesto chicken mix onto an open hoagie bun.
4. Place .5 oz cheese slice on top.
5. Hold under refrigeration below 40 degrees until service.
Serving
Serving = 1 Sandwich
Serve sandwich cold
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0 | Meat/Meat Alternative: 2.5 | Calories: 419.77 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 10.28% | |
| Red Orange: 0 | Grains: 2 | Sodium: 667.66 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0 |
