Sandwich, Cheesy Chicken Grinder

Recipe Source: Boulder Valley School District
Desired Servings


Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary3 ozElementaryN/AElementary21
Secondary3 ozSecondaryN/ASecondary21
Recipe Total Yield
Volume3 qt
Weight4 lb
Items21
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary
Secondary
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Chicken Fajita Meat, USDA4 lb4 lb3 qt
Cheese, Mozzarella Shrd Low Fat 8 oz8 oz
Cheese, Cheddar Shredded8 oz8 oz1 C, 14 Tbsp
Roll, Hoagie21

Method

  1. Place chicken into hotel pan. Cover with parchment & Foil
  2. Mix cheeses and place in fishtub.
  3. Preheat oven to 350F degrees.
  4. Heat covered chicken in hotel pan to 165 internal temp, about 15 min.
  5. Line a sheetpan with parchment paper. Lay down, open faced, 14 buns per sheetpan. Place 3 oz chicken on each.
  6. Top each sandwich with 1 oz cheese mixture and place in oven for about 10 minutes until cheese melts.
  7. Serve immediately.

Serving Guidelines

Type of Pans Needed:2" Hotel Pan
Number of Pans Needed:1
Items Per Pan:21
Elementary Portions Per Pan:21
Secondary Portions Per Pan:21
Elementary Serving Utensil:tongs
Secondary Serving Utensil:tongs