Sandwich, BBQ Chicken

Desired Servings


Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary3 ozElementaryN/AElementary1
Secondary4 ozSecondaryN/ASecondary1
Recipe Total Yield
Volume2 gal, 1.5 qt
Weight25 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary2.2520
Secondary320
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Chicken, Diced Cooked thaw, see method18.75 lb18.75 lb
Sauce, BBQ3 qt, 1 pt
Bun, Burger Whole Grain1.8oz or greater/elem132 BUN (1)132
Bun, Burger Whole Grain1.8oz or greater/sec100 BUN (1)100

Method

  1. If frozen, thaw chicken under refrigeration in advance according to HACCP SOP.
  2. In an appropriately sized large container, mix chicken with bbq sauce, in batches if needed.
  3. Fill 2.5-inch hotel pans with 8.5 pounds of chicken mix each.
  4. Cover with plastic or parchment and foil.
  5. Keep refrigerated until service.
  6. For service, heat pans in a 350 degree oven until temperature reaches 165.
  7. Elementary service: Use a #10 disher to scoop 3 ounces total on each bun base and serve with top.
  8. Secondary service: Use a #8 disher to scoop 4 ounces total on each bun base and serve with top.

Serving Guidelines

Type of Pans Needed:2.5" Hotel Pan
Number of Pans Needed:3
Weight Per Pan:8.5 lb
Elementary Portions Per Pan:44
Secondary Portions Per Pan:33
Elementary Serving Utensil:# 10 disher
Secondary Serving Utensil:# 8 disher