Cheesy Bacon Chicken Sandwich

Quick Reference

Product	Receiving	Storage	Quality Serving	Once Opened/Prepped	Hold Time
Hand Breaded Filets	Cooler	Cooler	150°F - 160°F	48 - 72 hours	30 minutes
American Cheese	Cooler	Cooler	34°F - 41°F
Bacon	Freezer	Cooler	50°F - 70°F		4 hours - Room temp
Pickles	Dry Storage	Cooler	34°F - 41°F
Bun	Dry Storage	Dry Storage	120°F
Cheddar Cheese Sauce	Dry Storage	Cooler	150°F - 160°F	4 days	2 days once heated

Q.A. standard: A fresh, hot sandwich where you can taste every condiment in every bite. Buns should be toasted to order. NEVER HOLD BUNS.

Raw chicken filet breast must be time and temperature controlled for safety (TCS). Keep raw chicken filet breast refrigerated and iced to maintain a temperature of 34°F - 41°F until ready to cook.
Raw chicken filet breast must be stored on the dunnage racks in the walk-in cooler
Use black tongs anytime uncooked chicken filets are being handled
Remove single use gloves and wash hands after handling raw chicken filet breast
Clean and sanitize all surfaces that may come into contact with chicken
CAUTION: You must take every step necessary to avoid cross-contamination when handling chicken. Clean and sanitize the breading station after breading chicken filet breast. Do not store any other food item around the chicken where any chicken liquid can splash on the food item. Never store chicken above any other food item. Never store other food items on top of chicken boxes. Keep a good distance between any other food item and chicken.
To cut a sandwich in half if requested, place biscuit splitter on top of sandwich and place free hand on top of the blade to hold the bun. Do not hold bun from side while cutting.

Wipe off the top of the cheese sauce can with a sanitized towel. This will remove any foreign particles that could contaminate the cheese sauce.
Prior to using the squeeze bottles the tips will need to be cut to the second line on the tip
Open the can of cheese sauce using the can opener
Empty the cheese sauce into a clear Cambro with lid or high-density squeeze bottles
Use a rubber spatula to remove all cheese sauce from the can
Place the lid inside the can and discard
Place plastic wrap onto the top of the squeeze bottle. Place the top of the squeeze bottle over the plastic wrap
The cheese sauce will hold in the Cambro or squeeze bottles for four days including the date poured until it has been heated
Write the discard date on a dissolvable label and place on the lid
- EXAMPLE: Day poured + 3 additional days = Discard Date
- Poured on 30th + 31st, 1st, 2nd = Discard on the 2nd (EOD)
Place the portioned cheese sauce in the cooler to maintain a temperature of 34°F – 41°F

By 8:00 A.M. set up the frontline steam well to heat the squeeze bottles of cheese sauce. This will give you the 2 hours needed before lunch begins to get the cheese sauce heated to proper temperature (150°F – 160°F)
Fill a 1/3 size pan with 4 quarts of hot water from the hot water maker and place into steam well
Slide squeeze bottle holder onto the 1/3 size pan
Remove saran wrap from the squeeze bottle(s) and place the lid back on the squeeze bottle (s)
Place cheese sauce bottles into hot water bath. (YOU CAN PLACE COLD FILLED CHEESE SAUCE BOTTLES INTO BATH TO HEAT UP. IT COULD TAKE UP TO 2 HOURS TO HEAT UP FULLY TO 150°F – 160°F)
Once the cheese sauce has been heated, it will hold for 2 days including date heated as long as it doesn’t pass the original 4-day hold time
Write the discard date on a dissolvable label and place on the squeeze bottle holder
- EXAMPLE: Day heated + 1 additional day = Discard Date
- Heated on 30th + 31st = Discard on the 31st (EOD)
During Lunch Changeover, rotate the pan with cheese sauce to the backline steam well

Place no more than 1qt of cheese sauce into a Cambro container
Place lid on the Cambro container, place into microwave and heat for 30 seconds
Remove and stir with a rubber spatula. Use a thermometer to check the temperature of the cheese sauce.
Repeat process ensuring you are not heating over 30 seconds at a time until product reaches an internal temperature of 165°F
Once the cheese sauce has reached a temperature of 165°F, use caution, pour hot cheese sauce into squeeze bottles until full
Fill a 1/3 size pan with 4 quarts of hot water from the hot water maker and place into steam well
Slide squeeze bottle holder onto the 1/3 size pan
Place cheese sauce bottles into hot water bath
Once the cheese sauce is heated it will hold for 2 days including date heated as long as it doesn’t pass the original 4-day hold time
Write the discard date on a dissolvable label and place on the squeeze bottle holder
- EXAMPLE: Day heated + 1 additional day = Discard Date
- Heated on 30th + 31st = Discard on the 31st (EOD)
At the EOD, if any remaining hold time is left, place the dissolvable label onto the squeeze bottle and place into the walk-in cooler set to maintain a temperature of 34°F – 41°F

Please Note: We will not be microwaving this sandwich
Always wear single use gloves when preparing sandwiches
When a sandwich is ordered, place a bun (crown and heel) cut side up on the bun toaster chain
Pull down the foil wrap for a Cheesy Chicken Sandwich
Ensure the word “Special” on the foil wrap is facing away from you
Once toasted, remove the heel from the toaster
Use yellow tongs to place one chicken filet on the heel
Place one slice of American cheese on top of the Filet
Remove a squeeze bottle of cheese sauce from the hot water bath
Starting on the outer edge of the American cheese slice, apply ¾ oz of Cheese Sauce in a circular motion into the center of the cheese slice (approximately 5 circles)
Place 4 – ½ slices of bacon on top of the cheese in a crisscross pattern
Pickles: Use gloved fingers to place 4 pickles on bacon. Do not overlap. Place crown on top of pickles.
Wrap using the foil wrap and the square wrapping procedures
Using a sharpie, mark the foil wrap “CHZ” for Cheesy Bacon Chicken Sandwich