Chicken B.L.T. Sandwich: Difference between revisions
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* Raw chicken fillet breast must be time and temperature controlled for safety (TCS). '''Keep raw chicken fillet breast refrigerated and iced to maintain a temperature of 34°F - 41°F until ready to cook.''' | * Raw chicken fillet breast must be time and temperature controlled for safety (TCS). '''Keep raw chicken fillet breast refrigerated and iced to maintain a temperature of 34°F - 41°F until ready to cook.''' | ||
* Upon receipt of the raw chicken fillet breast, scoop ice into an ice bag. Tie the ice bag in a knot. Place the bag on top of the CVP seal. Ensure the ice spreads out over the CVP seal. When the ice melts, take the bag to the mop sink and pour the water down the mop sink drain. | * Upon receipt of the raw chicken fillet breast, scoop ice into an ice bag. Tie the ice bag in a knot. Place the bag on top of the CVP seal. Ensure the ice spreads out over the CVP seal. When the ice melts, take the bag to the mop sink and pour the water down the mop sink drain. | ||
== Assembly (Chicken B.L.T. Sandwich) == | |||
* '''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. 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 | |||
* Mayonnaise: Use a condiment spatula to apply 1/2 oz. of mayonnaise on the crown using a down and across motion | |||
* Pickles: Use 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 Sandwich using the foil wrap and the square wrapping procedures | |||
* Use a sharpie marker to mark the sandwich '''“CB”''' for Chicken B.L.T. | |||