Test Stores B - Jalapeno Ranch Chicken Sandwich

Quick Reference

Product	Receiving	Storage	Quality Serving	Once Opened / Prepped	Hold Time
Chicken Filets	Cooler	Cooler	150°F - 160°F	CVP Opened - 48-72 hours	30 minutes
Jalapeno Ranch Sauce	Cooler	Cooler	34°F - 41°F		Squeeze Bottle - 4 days
Lettuce	Cooler	Cooler	34°F - 41°F		Open Bag - 2 days
					Panned - EOD
Tomatoes	Cooler	Cooler	34°F - 41°F		Prepped - EOD
Pepper Jack Cheese	Cooler	Cooler	34°F - 41°F
Buns	Dry Storage	Dry Storage	120°F		Toasted to Order

Q.A Standard: A fresh hot sandwich where you can taste every condiment in every bite. Sandwich should be neatly assembled.

Tools Needed

• Sharpie
• 1/2 size pan with wire grate
• Squeeze bottle
• Wire whisk
• 2-quart Cambro
• Yellow tongs
• 1/6 size, 4-inch deep pans
• 1 oz. spoodle
• Dissolvable labels
• Measuring cup

Work Safe

• To cut a sandwich in half when requested, place biscuit splitter on top of sandwich and place free hand on top of the blade to hold the bun
• Cheese must always maintain a temperature of 34°F - 41°F

Preparing Jalapeno Ranch Sauce

• Measure 8 oz. mayonnaise - use fresh pouch
• Measure 8 oz. buttermilk
• Measure a level 1 oz. spoodle of jalapeno seasoning
• Mix thoroughly using wire whisk
• Portion into squeeze bottle (mark with 4-day hold time)
• Use a 13 ½-inch rubber spatula to scrape the sides and bottom of the container as needed
  • MARKING THE DISSOLVABLE LABEL:
    • EXAMPLE:
      • Day prepared + 3 additional days = Discard Date
      • Prepared on 1^ST + 2^nd, 3^rd, 4^th = Discard on the 4^th (EOD)

Preparing Jalapeno Ranch Chicken Sandwich

• Always wear single use gloves when preparing sandwiches
• Prepared to order
• Hold jalapeno ranch sauce in a squeeze bottle on the makeup table in ice slurry (34°F – 41°F)
• Please Note: We will not be microwaving this sandwich
• When a sandwich is ordered, place a bun cut side up on the bun toaster chain
• Pull down the foil wrap ensuring the word Special on the foil wrap is facing away from you
• Once toasted, remove the heel
• Place heel in center of foil wrap. Place chicken filet on heel. 1 slice Pepper jack cheese on filet.
• Remove crown and add 5 circles (3/4 oz.) of jalapeno ranch sauce to the bun
• Shredded lettuce: Use gloved fingers to place ½ oz. of shredded lettuce on the sauce
• Tomato: Use gloved fingers to place 1 tomato slice on the lettuce
• Add the dressed crown on top of cheese
• Wrap using square wrapping procedures. Use a sharpie to mark the wrapper “JR” for Jalapeno Ranch Chicken Sandwich.

SERVING

• For dine-in place the sandwich on a lined serving tray
• For dine-out place the sandwich into a 6 LB bag. Serve with one napkin.