Butter Chicken Sandwich

DAY PRIOR TO SERVICE:

1. Pull buns from the freezer to dry storage.

DAY OF SERVICE:

1. Place buns, bagged, in warmer to heat.
2. Spray perforated sheet pans with pan spray and place frozen breaded chicken filets in a single layer.

The perforations allow for greater air flow which results in crisper crusts on the breaded chicken.

3. Cook chicken at 350°F for 14-16 minutes.

Cook to 135°F or higher. A minimum internal temperature of 135°F is required for commercially processed, ready-to-eat-food that will be hot-held for service.

4. Sprinkle breaded chicken with the House Spice Blend seasoning.
5. Assemble crispy chicken sandwiches by placing one chicken filet in each bun.

No bare hand contact with ready to eat food.

6. Spray the tops of the buns with pan spray. This creates a nice shine.
7. Hot hold chicken sandwiches until served.

Hold at 135°F or above.

Breaded chicken should be batch cooked every 30-35 minutes throughout service to maintain flavor, juiciness, and texture.

8. Just prior to service, top each sandwich with 1 tablespoon of the Raita Sauce. Serve with 1 tomato slice and 1 leaf lettuce.

Tomato slices and leaf lettuce can be added directly to the sandwich or placed in 4-inch skinny pans, allowing students to customize their toppings.