Caribbean Chik'n Sandwich with Citrus Mayo
Products Used:
Morningstar Farms® Chik'n Tenders
Servings: 6
Ingredients
- 12 ea. MorningStar Farms® Incogmeato® Homestyle Chik’n Tenders
- Coleslaw
- 1 head Cabbage, shredded or chopped.
- 3 cups Prepared Coleslaw dressing(sub vegan)
- 1 bunch Cilantro, chopped
- ½ cup Mandarin oranges
- Spicy BBQ Sauce
- ½ cup Hot sauce
- 1 cup BBQ sauce
- Citrus Mayo
- ¼ cup Mayonnaise (sub vegan)
- 1 ea. Lemon, zest
- 1 ea. Lime, zest
- 1 ea. Orange, zest
- as needed Butter
- 6 ea. Brioche bun
- 12 Tbsp. Citrus Mayo
- 1 ½ cup Coleslaw
- 6 Tbsp. Spicy BBQ Sauce
- ½ cup Queso fresco cheese, crumbled
Recipe Directions
For the Chik’n:1. Preheat oven to 400° F.
2. Place frozen MorningStar Farms® Incogmeato® Homestyle Chik’n tenders on a sheet pan and heat for 12-14 minutes. Turn tenders over halfway through heating time.
3. For safety, the product must be cooked from frozen to an internal temperature of 165° F measured by a thermometer in two places.
For the Coleslaw:
1. In a large mixing bowl, add the shredded cabbage, dressing, cilantro, and mandarin oranges together. Set aside.
For the Spicy BBQ Sauce:
1. In a separate medium mixing bowl, add hot sauce and BBQ sauce together. Set aside.
For the Citrus Mayo:
1. In a separate medium mixing bowl, add mayo and citrus zest. Set aside.
For the buns:
1. Preheat a flat top or nonstick pan to medium heat, butter the buns and toast for 30 seconds.
To serve:
1. Place toasted bun on a plate and spread 1 Tbs. mayo.
2. Top with two tenders, then place ¼ cup of slaw and add 1 Tbs. spicy BBQ sauce.
3. Finish with a sprinkling of queso fresco.
4. Cut in half and place toothpick in each half for easy consumption.