Banh Mi Chicken Sandwich Recipe

Serve your guests the beloved Vietnamese Banh Mi 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 Banh Mi bun spread with green onion aioli.

Ingredients

YIELD: 1 SANDWICH

AMOUNT	MAIN INGREDIENTS
1 each	Banh Mi 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

Directions

Step 1: Make the pickled carrots and red onions by combining the vinegar, sugar and salt in pot or microwave-safe container.

Step 2: Heat this mixture enough to dissolve the sugar and salt.

Step 3: Add seasoned vinegar to the vegetables in a sealable container.

Step 4: Let sit at room temperature for at least 1 hour before serving.

Step 5: Combine mayonnaise, green onion, sesame oil and vinegar and mix thoroughly. Cover and set aside.

Step 6: Pre-heat convection oven to 375°F.

Step 7: Arrange the tenderloin fritters in a single layer on a lined sheet pan on a wire rack.

Step 8: Bake for 13 - 15 minutes from frozen. Product must be cooked to an internal temperature of 165°F as measured by a thermometer.

Step 9: Remove the sheet pan of tenderloin fritters from the oven.

Step 10: Transfer to hotel pan, cover and hold warm (above 140°F) for service.

Step 11: Warm the bread in oven until hot and crispy, about 3 minutes.

Step 12: 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.

Step 13: Serve immediately.