Sandwich, BBQ Chicken

Serving Sizes by Weight		Serving Sizes by Volume		Serving Each
Elementary	3 oz	Elementary	N/A	Elementary	1
Secondary	4 oz	Secondary	N/A	Secondary	1

Recipe Total Yield
Volume	2 gal, 1.5 qt
Weight	25 lb

Analysis	Meat / Meat Alternate (oz)	Grains / Breads (Servings)	Vegetables / Fruits (Cups)
Elementary	2.25	2	0
Secondary	3	2	0

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Ingredients	Instruction	As Purchased	Prepped by Weight	Prepped by Volume	Prepped Each
Chicken, Diced Cooked	thaw, see method	18.75 lb	18.75 lb
Sauce, BBQ				3 qt, 1 pt
Bun, Burger Whole Grain	1.8oz or greater/elem	132 BUN (1)			132
Bun, Burger Whole Grain	1.8oz or greater/sec	100 BUN (1)			100

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