RECIPE DETAILS
Item ID: 2002133
Serving Size: 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 Size: 1 Sandwich
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Sandwich, Wraps, Chicken
Allergens: Eggs, Fish, Soy, Wheat
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Cucumber: 98%
- Jalapeño: 90%
- Radish: 94%
- Carrots: 83%
- Cilantro: 84%
Pre-Preparation
- Wash produce as needed.
- Slice cucumber, jalapeño, and radishes into ¼″ sticks.
- Shred carrots.
- Chop cilantro.
- Cut each baguette (9 oz) into thirds to create 3 oz baguettes.
- Preheat oven to 350°F.
Preparation
-
Make the pickling liquid:
- Mix together salt, sugar, and rice wine vinegar.
- Add cucumbers, carrots, and radishes.
- Marinate vegetables in pickling liquid for at least 30 minutes.
-
Make the chicken marinade:
- Mix together soy sauce, fish sauce, lime juice, and garlic.
- Add chicken thigh strips.
- Marinate under refrigeration at or below 41°F for at least 30 minutes.
- Place marinated chicken in hotel pans.
- Heat chicken in 350°F oven for 25 minutes, or until internal temperature reaches 165°F.
- Hold hot until service at or above 135°F.
-
Assemble baguettes:
- Spread 2 tablespoons of mayonnaise on the bottom half of each baguette roll.
- Add 2.85 oz chicken on top of mayonnaise.
- Top with 3 oz pickled vegetables.
- Garnish with fresh cilantro and jalapeños.
- Place the top half of the baguette on top.
Serving
Serving size: 1 sandwich
Suggested serving utensil: tongs
Recipe Source
Oakland Unified School District
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
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, Beans, Peas, & Lentils | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | ½ cups |
| Vegetables, Additional | 0 cups |
| Grains | 3 oz eq |
| Meat/Meat Alternatives | 2 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 |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.
