Messy BBQ-Spiced Chicken Sammies
with Pickles and Mustard Mayo
Toasted buns get piled high with spiced chicken tenders and cheese. A slather of creamy mayo and a side of potato wedges make this diner classic a family favourite.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Soy, Wheat, Milk)
Cheddar Cheese, shredded
Dill Pickle, sliced
(Contains Egg, Mustard)
White Wine Vinegar
Not included in your delivery
Before starting, preheat the oven to 450°F. Remove 4 tbsp butter from the fridge and set aside to come up to room temperature. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the top of the oven until tender and golden-brown, 22-25 min.
Meanwhile, add mayo, Dijon and half the vinegar (all for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine. Set aside. Pat chicken dry with paper towels. Add chicken, BBQ Seasoning and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Stir to coat chicken.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil then chicken. Cook, turning pieces over occasionally, until cooked through, 5-6 min.** (TIP: Don't overcrowd the pan; cook the chicken in 2 batches if needed!)
Halve buns, then spread 1/2 tbsp butter on each half. Arrange buns on another parchment-lined baking sheet, cut-side up. Sprinkle cheese over top buns. Toast in middle of the oven, until cheese is melted and buns are golden-brown, 3-4 min.
Spread 1/2 tbsp mustard mayo (dbl for 4 ppl) over bottom buns, then stack with spring mix, chicken and pickles. Close with top buns. Divide sammies and potato wedges between plates. Serve remaining mustard mayo on the side for dipping.