Grilled Jerk Chicken Sandwich Recipe

This is an easy Jamaican jerk chicken sandwich featuring Tyson Red Label® Fully Cooked Unbreaded Grilled Chicken Breast Filets, 4 oz., fresh and crunchy cabbage and carrots, green papaya coleslaw, passionfruit-chili aioli, and jerk sauce for a Caribbean-inspired, island sandwich treat.

Serving Amount: 1 Sandwich

Amount	MAIN INGREDIENTS
1 ea.	*Tyson Red Label®* Fully Cooked Unbreaded Grilled Chicken Breast Filets, 4 oz.
1 pc.	Baguette, sliced and toasted approx. 5-6”
1/2 oz.	Crunch Purple Cabbage and Carrot Mix, 80/20
2 1/2 oz.	Green Papaya Coleslaw, prepared
1 oz.	Passionfruit-chili Aioli, prepared
1 1/2 oz.	Jerk Sauce, commercially prepared

Alternative Products:
Tyson Red Label® Fully Cooked Unbreaded Grilled Chicken Breast Filets, 3 oz.

Step 1. Follow the recommended heating instructions on the master case. Cook the Tyson Red Label® Fully Cooked Unbreaded Grilled Chicken Breast Filets grilled chicken breasts. Hold Hot.

Step 2. Toast your sliced baguette on the grill or flat-top until the edges are toasty brown and crispy.

Step 3. Place the bottom of the baguette on a cutting board or plate. Evenly spread out the crunchy cabbage and carrot mixture.

Step 4. Top with the hot grilled chicken breast and cover the chicken with the sweet & spicy jerk sauce.

Step 5. Top the chicken with the green papaya salad.

Step 6. Smear the passionfruit-chili aioli on the top of the baguette and place on the coleslaw.