Italian Chicken Sandwich

QUICK REFERENCE

Q.A. Standard: A fresh hot sandwich where you can taste every condiment in every bite.

Tools Needed

• ¾ oz. ladle
• Yellow tongs
• Warming pans for product holding cabinet
• Solid lids for warming pans
• 1/3 size, 6-inch-deep pans
• 1/3 size slotted lids

·       Use By Date/Time: 7 days from the open date

·       Place dissolvable label on pack of pepperoni

·        See example below

·       Use By Date/Time: 48 hours

·       Place dissolvable label on side of pan

·        See example below

Steam Well (Drive Thru View)

ITALIAN CHICKEN SANDWICH ASSEMBLY

v This sandwich is not microwaved

·        Italian Chicken Sandwiches are prepared to order

Ø  Always wear single use gloves when preparing sandwiches

·        When a sandwich is ordered, place a bun cut side up on the bun toaster chain

·        Pull down the foil wrap. Ensure the word “Special” is facing away from you

·        Remove heel from toaster

·        Use yellow tongs, place one hand breaded filet on the heel

·        Place one slice of Swiss cheese on top of the filet

·        Place 2 pepperoni slices on top of the cheese (overlapping)    

·        Using a ¾ -ounce ladle, portion ¾ ounce of marinara over the top of the pepperonis

·        Place crown on top of sandwich

·        Use square wrapping method to wrap the Italian Chicken Sandwich 

·        Use a sharpie marker to mark the sandwich “IC”

CLOSE

·        Discard any marinara remaining at closing time on the discard date (Date marked on lid or bag).

Ø Any marinara remaining at closing time that is still within QA should be cooled to 70°F within 2 hours and from 70°F to 41°F or lower in an additional 4 hours for a total cooling time of six hours.

·        Marinara should be placed in a clean pan, covered, and stored in the walk-in cooler. Ensure the discard date is marked on the clean lid.

·        Wash all pans, lids, and utensils. Clean steam well.