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Ingredients
- 18 3/4 lb CHICKEN FILLET, CHKD, BRD
- 5 563/1000 lb TOMATOES FRESH
- 4 lb LETTUCE FRESH
- 100 x BUN HAMBGR 13OZ #102
- 4 2/3 c. SALAD DRESSING #2 1/2
Directions
- YIELD: 100 PORTIONS (PAN) EACH PORTION: 1 SANDWICH PAN SIZE: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. DEEP FRY
- 1. FRY FILLETS IN 350 F. DEEP FAT 3 TO 4 Min Or possibly Till HEATED.
- 2. DRAIN IN BASKET Or possibly ON ABSORBENT PAPER.
- 3. PLACE 1 FILLET ON BOTTOM HALF OF BUN. SPREAD 2 TSP SALAD DRESSING ON TOPHALF OF BUN.
- 4. PLACE LETTUCE LEAF AND 1 TOMATO SLICE OVER FILLET.COVER WITH TOP HALF OFBUN. SERVE Warm.
- NOTE:
- 1. IN STEP 4, 4 LB 5 Ounce FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
- 2. IN STEP 4, 5 LB 11 Ounce TOMATOES A.P. WILL YIELD 5 LB 9 Ounce SLICED TOMATOES.
- 3. IN STEP 1, IF CONVECTION OVEN IS USED, BAKE AT 375 F. 12 TO 14 Min Or possibly Till THOROUGHLY HEATED ON HIGH FAN, CLOSED VENT.
- SERVING SIZE: 1 SANDWICH
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 407g | |
| Recipe makes 12 servings | |
| Calories 392 | |
| Calories from Fat 226 | 58% |
| Total Fat 25.59g | 32% |
| Saturated Fat 2.34g | 9% |
| Trans Fat 0.16g | |
| Cholesterol 0mg | 0% |
| Sodium 986mg | 41% |
| Potassium 845mg | 24% |
| Total Carbs 40.63g | 11% |
| Dietary Fiber 4.1g | 14% |
| Sugars 22.46g | 15% |
| Protein 3.95g | 6% |
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