Ingredients

1 Each Proof & Bake Roll Dough With 51% Whole Grain Mini Submarine
4 C Cooked Canned Chicken, Drained
2 C Diced Celery
1 C Diced Onion
1 C Low Fat Mayonnaise
2 Slices Tomato
1/4 C Shredded Lettuce

Chef Notes

EACH SANDWICH PROVIDES 2 OZ. EQ. WHOLE GRAIN, 2 OZ.M/MA & ¼ C. VEGETABLE SERVINGS FOR USDA CHILDNUTRITION FOOD BASED MENUS

Directions

1
 Prior to Use: Roll dough and chicken Bites products are delivered frozen. Store products at 0 F to -10 F
2
 On day prior to service, thaw, proof and bake the mini- sub rolls. Store in plastic bags or a covered contain at room temperature
3
 On day of service, prepare chicken salad ingredients: (Yields 16 subs) 4 c. cooked canned chicken, drained, 2 c. diced celery, 1 c. diced onion, 1 c. low fat mayonnaise
4
 Slice the baked mini sub buns in half and place on parchment lined sheet pans.
5
 Building each Sandwich: Place ½ c. of the chicken salad on the bottom halve of the sliced rolls.
6
 Top the chicken salad with 2 slices of tomato and ¼ c. shredded lettuce. Spread the top half of the sub roll with 1 Tbsp. low fat mayonnaise.
7
 Close the sandwiches. Sandwiches can be prepared, wrapped or covered and held at 35-40°F for 2 hours before serving
8
 Serve the sandwiches with ½ cup vegetables or veggie chips, ½ cup fruit and 8 oz. milk for a reimbursable lunch on USDA Child Nutrition Food Based Menus.
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