RECIPE DETAILS
Item ID: 2002133
Serving Description: 1 Sandwich
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Sandwich, Wraps, Chicken
Allergens: Eggs, Fish, Soy, Wheat
RECIPE DETAILS
Item ID: 2002133
Serving Description: 1 Sandwich
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Sandwich, Wraps, Chicken
Allergens: Eggs, Fish, Soy, Wheat
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Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
- Cucumber: 98%
- Jalapeño: 90%
- Radish: 94%
- Carrots: 83%
- Cilantro: 84%
Pre-Preparation
-
Wash produce as needed.
-
Slice cucumber, jalapeño, and radishes.
-
Shred carrots.
-
Chop cilantro.
-
Cut 1 baguette (9 oz) into thirds to create 3 oz baguette rolls.
-
Preheat oven to 350°F.
Preparation
-
Mix together salt, sugar, and rice wine vinegar.
a. Let it sit for a few hours before adding cucumbers, carrots, and radishes.
b. Marinate for at least 30 minutes. -
Mix together soy sauce, fish sauce, lime juice, and garlic.
a. Let it sit for a few hours before adding chicken thigh strips.
b. Marinate for at least 30 minutes. -
Heat chicken in the oven at 350°F for 25 minutes, or until internal temperature reaches 165°F.
-
Assemble baguettes:
a. Spread 2 tablespoons of mayo on the bottom half of each baguette roll.
b. Top with 2.85 oz chicken, 3 oz pickled vegetables, fresh cilantro, and jalapeños.
c. Place the top of the baguette on.
Serving
Serving size: 1 sandwich
Suggested serving utensil: tongs
Recipe Source: Oakland Unified School District
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | ⅛ cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | ½ cups |
| Vegetables, Additional | 0 cups |
| Grains | 3 oz eq |
| Meat/Meat Alternatives | 2¾ oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 412.72 kcal |
| Total Fat | 11.30 gm |
| Saturated Fat | 2.42* gm |
| Trans Fat | 0.03* gm |
| Sodium | 1,895.37 mg |
| Carbohydrates | 50.36 gm |
| Fiber | 3.33* gm |
| Sugars | 7.84* gm |
| Added Sugars | 1.33* gm |
