Sliders

Quick Reference

Minimum quality serving temperature: 150°F to 160°F

Q.A. Standard: A fresh, hot sandwich where you can taste every condiment in every bite. Buns are toasted to order. NEVER HOLD BUNS. Buns should be completely thawed before serving. Buns should be soft and moist.

Tools Needed

Yellow Tongs
Squeeze bottle
Condiment spatula

Work Safe

Buns are stored at a temperature of 0°F +/- 10°F in the walk-in freezer
Thawed Buns are stored at a temperature of 50°F to 70°F in dry storage for up to 7 days

Slider Buns

ROTATING AND THAWING

Keep a bun tray from flowers for thawing
When buns are rotated from the walk-in freezer to dry storage, use a sharpie marker to mark the top of the bag with the following information:
Pulled by Date/Time: Date & Time that it is removed from the walk-in freezer
Ready by Date/Time: Exactly 24 hours from the pulled by date & time
Use By date/Time: 7 days from the pulled by date & time
See example below

Preparing Sliders

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 sausage wrap for a Slider.
Once toasted, remove the bun from the toaster
Use yellow tongs to place one chicken finger on the heel of the bun
Applying Sauce to crown- Based off customer’s order:
Mayo: Use condiment spatula to apply ¼ oz. using down and across motion
Ranch or Honey Mustard: Use squeeze bottle to apply ¼ oz. (3 circles)
Pickles: Use fingers to place 2 pickles on the sauce Do not overlap.
Lettuce: Use gloved hands to portion ¼ oz. on the pickles
Tomato: Use glove hands to place one ½ slice of tomato on the lettuce
Place dressed crown on top of chicken finger
Wrap Sliders using the paper sandwich wrap with corner to corner wrapping procedures. Ensure the word “Special” is showing

Use a sharpie to mark the wrap

“CL” for classic sliders
“HM” for Honey Mustard sliders
“R” for Ranch sliders