RECIPE DETAILS
Item ID: 2002136
Serving Description: 1 Sandwich
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Sandwich, Wraps, Chicken
Allergens: Eggs, Milk, Soy, Tree Nuts, Wheat
RECIPE DETAILS
Item ID: 2002136
Serving Description: 1 Sandwich
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Sandwich, Wraps, Chicken
Allergens: Eggs, Milk, Soy, Tree Nuts, Wheat
MAINTENANCE: The export function to download the recipes is currently unavailable. Please use print screen in the meantime. Recipes and crediting may be incomplete. Please verify using your own process before implementing. We’re working to resolve this quickly; we apologize for the inconvenience and appreciate your patience. Questions? Contact us at tlb@chefannfoundation.org.
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
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Chicken Breast: 73% (cooked)
Pre-Preparation
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In perforated hotel pans, place 12 pieces of chicken per pan and steam for approximately 10 minutes or until internal temperature reaches 165°F. Cool under HACCP procedures.
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Mix the pesto and mayonnaise together until smooth and combined.
Preparation
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Slice the cooked chicken into 1/4-inch slices.
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Combine the pesto-mayo mixture with the sliced chicken and mix until evenly coated.
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Portion 2.92 oz of pesto chicken mixture onto the bottom half of each hoagie bun.
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Top the chicken with a 0.5 oz slice of cheese.
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Hold under refrigeration below 40°F until service if serving cold.
Serving
Serving size: 1 sandwich
*Note on Allergens: using a nut-free pesto can turn this recipe into a nut-free option.
Recipe Source: Boulder Valley School District Food Services
Food Groups/Meal Patterns
Based on default serving size and measure.
PLEASE NOTE: Crediting is under maintenance, and may be incomplete. Please double check using your own crediting process before implementing in a menu.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 2½ oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 346.76 kcal |
| Total Fat | 7.73* gm |
| Saturated Fat | 3.60 gm |
| Trans Fat | 0.02* gm |
| Sodium | 336.95 mg |
| Carbohydrates | 30.43 gm |
| Fiber | 2.07 gm |
| Sugars | 1.25* gm |
| Added Sugars | 1.03* gm |
