By Protein
Bánh Mì Chicken Sandwich Recipe
Ingredients
- 1 each Bánh Mì Bun or Soft Torpedo Roll, hinge cut horizontally
- 2 Tbsp. Green Onion Mayo
- 2 each Tyson Red Label® Fully Cooked Breaded Golden Crispy Chicken Tenderloins
- 2 oz. Quick Pickled Carrots & Red Onions
- 1 oz. Daikon Radish - Julienne
- 4 slices Cucumber - Cut Lengthwise 1/8-Inch Thick, 6-8 Inches Long
- 6 each Fresh Sprigs Of Cilantro
- 8 slices Fresh Jalapeno Sliced Into 1/8-Inch-Thick Rounds
- 1 oz. 50/50 Baby Spinach & Spring Mix Blend
Serve your guests the beloved Vietnamese Bánh Mì Sandwich. This innovative version focuses on Tyson Red Label® Fully Cooked Breaded Golden Crispy Chicken Tenderloins , along with pickled carrots and red onions, cucumber, fresh jalapeno, fragrant cilantro, all inside a Bánh Mì bun spread with green onion aioli.
Made with Tyson Red Label® Fully Cooked Golden Crispy Chicken Tenderloin Fritters
Directions
- Make the pickled carrots and red onions by combining the vinegar, sugar and salt in pot or microwave-safe container.
- Heat this mixture enough to dissolve the sugar and salt.
- Add seasoned vinegar to the vegetables in a sealable container.
- Let sit at room temperature for at least 1 hour before serving.
- Combine mayonnaise, green onion, sesame oil and vinegar and mix thoroughly. Cover and set aside.
- Pre-heat convection oven to 375°F.
- Arrange the tenderloin fritters in a single layer on a lined sheet pan on a wire rack.
- Bake for 13 - 15 minutes from frozen. Product must be cooked to an internal temperature of 165°F as measured by a thermometer.
- Remove the sheet pan of tenderloin fritters from the oven.
- Transfer to hotel pan, cover and hold warm (above 140°F) for service.
- Warm the bread in oven until hot and crispy, about 3 minutes.
- Split in half lengthwise, leaving a hinge. Spread green onion aioli on both inner sides of the bun. Add the chicken. Top with pickled carrots and onion, daikon, jalapeno, cucumber, cilantro sprigs and greens.
- Serve immediately.
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