RECIPE DETAILS
Item ID: 2002136
Serving Size: 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 Size: 1 Sandwich
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Sandwich, Wraps, Chicken
Allergens: Eggs, Milk, Soy, Tree Nuts, Wheat
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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
- Chicken Breast: 73% (cooked)
Pre-Preparation
- 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.
- Mix the pesto and mayonnaise together until smooth and combined.
Preparation
- Slice the cooked chicken into 1/4-inch slices.
- Combine the pesto-mayo mixture with the sliced chicken and mix until evenly coated.
- Portion 2.92 oz of pesto chicken mixture onto the bottom half of each hoagie bun.
- Top the chicken with a 0.5 oz slice of cheese.
- 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
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 | 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 | 2.5 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 |
