Chicken B.L.T. Sandwich

Quick Reference

Product	Receiving	Storing	Quality Serving Temp	Once Opened/Prepped	Hold Time
Mayonnaise	Dry Storage	Cooler - Once Opened	34°F - 41°F	34°F - 41°F
Pickles	Dry Storage	Cooler - Once Opened	34°F - 41°F	34°F - 41°F
Lettuce	Cooler	Cooler	34°F - 41°F	34°F - 41°F
Tomatoes	Cooler	Cooler	34°F - 41°F	34°F - 41°F	End of Day
Bacon	Freezer	Cooler	Room Temp		4 Hours
Chicken Filets	Cooler	Cooler	150°F - 160°F	CVP Opened - 48-72 hours	30 minutes
Bun	Dry Storage	Dry Storage			Toasted to Order

☆ Q.A. Standard: Bun should be evenly toasted and golden brown. Sandwich should be neatly assembled.

Wash hands before starting work and after handling anything not related food related
If leaving work station or changing tasks, wash hands and change gloves

Please Note: Do not microwave 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 Southern Fried Chicken Sandwich
- Ensure the word “special” is facing away from you
Once toasted, remove the heel from the toaster
Use yellow tongs to place one chicken breast fillet on the heel of the bun
Place 4 - ½ slices of bacon on top of the fillet in a crisscross pattern
Bring the crown of the bun down from the toaster
Apply condiments to all sandwiches in the following manner:
Use a condiment spatula to apply 1/2 oz. of mayonnaise on the crown using a down and across motion
Use gloved fingers to place 4 pickles on the mayonnaise
- Do not overlap
Shredded lettuce: Use fingers to place ½ oz. of lettuce on sandwich
Tomato: Use fingers to place one tomato slice on sandwich
Place the dressed crown on top of fillet
Wrap Southern Fried Chicken Sandwiches using the foil wrap and the square wrapping procedures
Use a sharpie marker to mark the sandwich “CB” for Chicken B.L.T.