Incogmeato® Chik'n and Gravy Open Faced Sandwich

Recipe Directions

1. For the Jalapeño Relish: Place in a pan the jalapeños with brine, the bell pepper and sugar. Bring to a boil, then simmer for 10 minutes. Cool, then pulse till chunky and blended with a hand blender or food processor. Cool to room temperature.
2. For the Mushroom Gravy: In a sauté pot, put ¼ cup of the olive oil, the onions, and mushrooms. Cook until nice and golden. Remove from pan and set aside. Place the remaining oil in the pan and add the flour. Whisk until bubbling and starting to turn golden as well. Slowly whisk in the soymilk, turn down heat and add the mushrooms and onion mix. Cook until nice and thick. Add salt and pepper. Keep warm.
3. For the Chik'n: Deep fry frozen tenders for 4 minutes at 360° F. Gently shake basket once while cooking. For safety, product must be cooked from frozen to an internal temperature of 165° F, measured by a thermometer in two places. When you remove chik’n from the fryer season with a little salt.
4. To serve: Spread bread with jalapeno relish all the way across. Place ¼ cup of the arugula on each, then place 2 tenders each on top. Ladle 2 oz. of the gravy across each sandwich, then garnish with the thyme sprigs.
NOTES: Cook Chik’n Tenders from frozen. Store product in freezer until ready to use. Typical visual cues for deep frying will not be present when cooking this product. Specifically, these tenders do not float during the frying process. Cook to temperature, not to sight.

HOLDING: For best performance, hold up to 11 minutes under a heat lamp. For best quality, consume within 15-20 minutes after preparing. For carry out, follow same parameters as other fried food while delivering to maintain optimal food integrity.