RECIPE DETAILS
Item ID: MP414
Serving Description: 1 Sandwich
Food Category: Sandwich recipes
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: MP414
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 = 73%
1. Make the sauce:
Sauce Ingredients:
TOMATOES DICED
TOMATO PASTE
OIL OLIVE CANOLA BLEND
GARLIC WHOLE PEELED
SPICE PARSLEY FLAKE
SPICE THYME
SPICE BASIL
SPICE OREGANO
SALT KOSHER
SPICE PEPPER BLK
Preparation:
a. Refrigerate all tomato products for at least 3 hours before making sauce.
b. Combine all ingredients in a large container, in batches if needed.
c. Blend thoroughly with a burr mixer. Keep sauce refrigerated.
2. Preheat oven to 350 degrees F.
Preparation
1. Weigh approximately 6lb. of chicken and place in 2″ perforated pans.
2. Steam chicken in steamer.
3. Once cooked, cool chicken accordingly.
4. Cut cooked chicken into 2″ strips.
5. Place 8-9lb. of cooked chicken and 2qt. of sauce into a 2″ hotel pans and mix well.
6. Combine cheeses and top chicken/sauce mixture with 1lb. of cheese per pan evenly.
7. Cover the pans with foil.
8. Heat pans at 350 degrees until internal temperature reaches 165 degrees F.
9. Once it reaches 165 degrees, remove the foil to slightly melt and brown the cheese.
10. To assemble sandwiches: Place 3.25oz. of chicken parm on each roll.
Serving
Serving = 1 Sandwich
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: 3.25 | Calories: 386.11 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 6.83% | |
| Red Orange: 0 | Grains: 2 | Sodium: 877.51 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0 |
