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Elevate your lunch offering with Tyson Red Label® Fully Cooked Wood Fire Seasoned Chicken Breast Strips with Havarti cheese, crispy fried onions, sauteed enoki mushrooms, crisp dill pickles and tangy BBQ sauce on a toasted sourdough bread.
SERVING SIZE: 1 Sandwich
Bread, Sourdough, Rustic, Slcd, Tstd (Commercially Available)
Cheese, Havarti, White, Slcd
Mushrooms, Enoki, Trmd, Sauteed
Sauce, BBQ, Tangy (Commercially Available)
Pickles, Dill, Slcd (Commercially Available)
Onions, Red, Fried (Sub Recipe)
Step 1: Pre-heat oven at 350 degrees F.
Step 2: Place Tyson Red Label® Fully Cooked Wood Fire Seasoned Chicken Breast Strips onto a parchment lined sheet pan.
Step 3: Cook for approximately 14-17 minutes and internal temperature reaches 165 degrees F.
Step 4: Remove from oven and hold.
Step 5: Reserve
Step 1: Place sourdough toast onto a clean worksurface.
Step 2: Place two slices of Havarti cheese on top of one slice of sourdough toast.
Step 3: Spread out sauteed enoki mushrooms over Havarti cheese.
Step 4: Place reserved Tyson Red Label® Fully Cooked Wood Fire Seasoned Chicken Breast Strips on top of enoki mushrooms.
Step 5: Drizzle entire sandwich with BBQ sauce.
Step 6: Place dill pickles on top of BBQ sauce.
Step 7: Place fried onions on top of dill pickles.
Step 8: Place remaining slice of sourdough toast on top of sandwich to close.
Step 9: Serve as needed.
Serving Amount: 4 Oz
Step 1: Pre-heat a deep fryer to 350 degrees F.
Step 2: Place the onions into a mixing bowl and pour the buttermilk over the top.
Step 3: Press the onions down so they're submerged as much as possible and allow to soak for at least 1 hour.
Step 4: Using a separate bowl, combine the flour, cornstarch, salt, black pepper, and cayenne, and set aside.
Step 5: Remove onions from the buttermilk and immediately place into the flour mixture.