Honey Sriracha Chicken Po`Boy

1. Prep the Marinated Cucumbers & Carrots and Cilantro-Lime Mayo by following the sub-recipe.
2. Arrange the frozen honey sriracha bnls wings in a single layer on a parchment lined sheet pan. Heat the pan of bnls wings uncovered in a preheated 375°F convection oven for 12-16 minutes or until the minimum internal temperature reaches 165°F.
3. Split hoagie rolls and arrange the following components into each hoagie roll, going from bottom to top: - Prepared Cilantro-Lime Mayo: 2-tablespoons (1.45-ounces) total, drizzled on both sides of each roll - Heated Honey Sriracha Bnls Wings: 5-each, down the middle of each roll - Shredded Iceberg Lettuce: 1/3-cup (0.85-ounce), evenly arranged atop the chicken - Prepared Marinated Cucumbers & Carrots: 2-tablespoons (0.65-ounce), evenly arranged atop the lettuce - Toasted white & black sesame seed blend: 1/4-teaspoon, sprinkled atop the lettuce & veggies

Fresh-Marinated Cucumbers & Carrots

1. Combine all of the ingredients in a shallow, non-reactive container and mix together until thoroughly combined. Hold the vegetables in brine overnight (minimum of 8-hours) covered under refrigeration at 38°F.
2. The following day thoroughly drain the marinated cucumbers and carrots and discard the brine. Hold the prepared Fresh-Marinated Cucumbers & Carrots covered under refrigeration at 38°F until ready to serve.

Cilantro-Lime Mayo

1. Combine all the ingredients in a food processor and process until completely pureed and smooth. Transfer the prepared mayo to a squeeze bottle for service. Hold the prepared Cilantro-Lime Mayo covered under refrigeration at 38°F until ready to use.