Custom Culinary - Be true to the food

Product Category

Meal Part

Primary Ingredient

Ethnic Cuisines

Health Considerations





Crispy Blue Cheese Chicken Sandwich

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Nutrition Facts

Serving Size: 9.6 oz
Amounts Per Serving
Calories 580
Calories from Fat 200
% Daily Value*
Total Fat 23g 35%
Saturated Fat 7g 33%
Trans Fat 0g  
Cholesterol 130mg 44%
Sodium 930mg 39%
Potassium 730mg 21%
Total Carbohydrate 37g 12%
Dietary Fiber 3g 11%
Sugars 6g  
Protein 55g  
Vitamin A 15% Vitamin C 6%
Calcium 15% Iron 25 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 1 Sandwich
Serving Size: 9.6 oz


Amount Ingredients
6 oz. Crispy Coated Chicken Breast Patty
1/4 oz. Leaf of Lettuce
1/2 oz. Baby Portobello Mushrooms, Thick Sliced, Cooked, Warm
1/2 oz. Artichoke Hearts, Canned, Drained, Quartered
1/4 oz. Sundried Tomatoes, Rough Chopped
1/2 oz. Bleu Cheese, Crumbled
1/2 oz. Custom Culinary® Gold Label Bacon Onion Marmalade
1 ea Keiser or Herb Focaccia Bun, Toasted

Recommended Product: 6548 Gold Label Bacon Onion Marmalade


  1. Pan or deep fry chicken per instructions. Always cook to well done, 165°F internal temperature measured by a meat thermometer.
  2. While the chicken is cooking, butter the inside of the bun halves and place on the hot griddle until lightly toasted, then remove and reserve.
  3. To assemble the sandwich, top the cooked chicken with mushrooms, artichoke hearts, sun-dried tomatoes and the crumbled blue cheese. Heat under a broiler or place on a griddle with a cover to melt the blue cheese (approx. 1-2 min).
  4. Place the lettuce on the bottom bun, top with the hot chicken.
  5. Spread the Gold Label Bacon Onion Marmalade on inside of the top bun and place on top of the burger.
Recipe By

Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.

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