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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.
SERVING SIZE: 1 Sandwich
Banh Mi Bun or Soft Torpedo Roll, hinge cut horizontally
Green Onion Mayo
Quick Pickled Carrots & Red Onions
Daikon Radish, julienne
Cucumber, long slice, cut lengthwise 1/8-inch thick, 6-8 inches long
Cilantro, fresh sprigs
Jalapeno, fresh, sliced into 1/8-inch-thick rounds
50/50 Baby Spinach & Spring Mix Blend
Step 1: Make the pickled carrots and red onions by combining the vinegar, sugar and salt in pot or microwave-safe container. Heat this mixture enough to dissolve the sugar and salt. Add seasoned vinegar to the vegetables in a sealable container. Let sit at room temperature for at least 1 hour before serving.
Step 2: Combine mayonnaise, green onion, sesame oil and vinegar and mix thoroughly. Cover and set aside.
Step3: Pre-heat convection oven to 375°F.
Step 4: Arrange the tenderloin fritters in a single layer on a lined sheet pan on a wire rack.
Step 5: Bake for 13 - 15 minutes from frozen.
Step 6: Remove the sheet pan of tenderloin fritters from the oven.
Step 7: Transfer to hotel pan, cover and hold warm (above 140°F) for service.
Step 8: Warm the bread in oven until hot and crispy, about 3 minutes. 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. Serve immediately.