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.
Ingredients
310 g
Chicken Breast Tenders
2 piece
Artisan Bun
(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
90 mL
Dill Pickle, sliced
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
1 tbsp
Dijon Mustard
(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)
350 g
Yellow Potato
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
BBQ Seasoning
(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)
28 g
Spring Mix
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
2.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1/2-inch wedges.
- Add potatoes and 1 tbsp (2 tbsp) oil 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 (2 tbsp) oil to a large bowl. Stir to coat.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken.
- Cook, turning pieces over occasionally, until cooked through, 5-6 min.** (TIP: Don't overcrowd the pan; cook in 2 batches if needed!)
- Halve buns, then spread 1/2 tbsp butter on each half.
- Arrange 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 (1 tbsp) mustard mayo 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.