RECIPE DETAILS
Item ID: MP415
Batch Quantity: 1
Serving Size: 1
Serving Measure: SANDWICH
Serving Description: 1 SANDWICH
Nutrition Link: 80093
Food Category: Sandwich recipes
HACCP: POULT
HACCP Process Category: Complex
Recipe Source: COOKB
RECIPE DETAILS
Item ID: MP415
Batch Quantity: 1
Serving Size: 1
Serving Measure: SANDWICH
Serving Description: 1 SANDWICH
Nutrition Link: 80093
Food Category: Sandwich recipes
HACCP: POULT
HACCP Process Category: Complex
Recipe Source: COOKB
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Chicken Yield = 64%
In perforated hotel pan, steam chicken to 165 degrees F, approximately 10 minutes.
Preparation
Mix pesto with mayo.
Slice cooked chicken into 1.4 inch slices.
Add pesto/ mayo and mix together.
Using a 3 oz spoodle, place by weight 2.92 oz portions of pesto chicken mix onto open hoagie bun.
Place .5 oz cheese slice on top
Serving
Serve cold
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: 2.5 | Calories: 516.31 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 11.46% | |
| Red Orange: 0 | Grains: 2 | Sodium: 670.8 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0 |
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.
