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
MAINTENANCE: The export function to download the recipes is currently unavailable. Please use print screen in the meantime. We apologize for the inconvenience and appreciate your patience. Questions? Contact us at tlb@chefannfoundation.org.
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.
- 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
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, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | ½ cups |
| Vegetables, Additional | 0 cups |
| Grains | 3 oz eq |
| Meat/Meat Alternatives | 2.75 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 |
