Cheesy Ancho BBQ Chicken Sandwiches
with Candied Bacon, Slaw, Potato Wedges & Honey Mustard Mayo
Winner, winner chicken…sandwich?! Ok, so maybe rhyming’s not our thing, but delicious chicken sandwiches, they’re absolutely our jam! Toasty brioche buns get layered with melty Gouda topped chicken, smoky-sweet and spicy barbecue sauce, candied bacon (oh, yeah!), and creamy slaw. Crispy potato wedges are served alongside more tangy slaw and honey mustard mayo for dipping and dunking. Cue the finger lickin’ and toe tapping.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
2 unit
Scallions
2 unit
Brioche Buns
(Contains Wheat)
1 tablespoon
Fry Seasoning
4 ounce
Bacon
1 tablespoon
Brown Sugar
4 ounce
Coleslaw Mix
1.5 tablespoon
Sour Cream
(Contains Milk)
4 tablespoon
Mayonnaise
(Contains Eggs)
5 teaspoon
White Wine Vinegar
4 tablespoon
BBQ Sauce
1 teaspoon
Ancho Chili Powder
1.5 ounce
Honey Dijon Dressing
(Contains Eggs)
10 ounce
Chicken Cutlets
2 slice
Gouda Cheese
(Contains Milk)
Not included in your delivery
Cooking Oil
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. Trim and thinly slice scallions. Halve buns.
• Line a baking sheet with foil; toss potatoes on one side of sheet with a drizzle of oil, half the Fry Seasoning (you’ll use the rest later), salt, and pepper. Add bacon* to empty side and sprinkle with brown sugar. • Roast on top rack until potatoes are browned and tender and bacon is crispy, 20-25 minutes (if bacon finishes first, carefully transfer to a paper- towel-lined plate and continue to roast potatoes). (For 4 servings, divide between 2 foil-lined sheets; roast potatoes on top rack and bacon on middle rack.)
• Meanwhile, in a medium bowl, combine coleslaw mix, scallions, sour cream, half the mayonnaise, 1 TBSP vinegar, and 1 tsp white sugar (for 4 servings, use a large bowl, 2 TBSP vinegar, and 2 tsp white sugar). Season with salt and pepper.
• Pat chicken* dry with paper towels; season all over with remaining Fry Seasoning, salt, and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 6-8 minutes per side. • While chicken cooks, toast buns until golden. • Once chicken is almost done, top with gouda; cover pan with lid to melt cheese, 30-60 seconds.
• Pat chicken* dry with paper towels; season all over with remaining Fry Seasoning, salt, and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 6-8 minutes per side. • While chicken cooks, toast buns until golden. • Once chicken is almost done, top with gouda; cover pan with lid to melt cheese, 30-60 seconds.
• Spread cut sides of buns with BBQ sauce. Fill buns with chicken, bacon, and a spoonful of slaw. • Divide sandwiches, potato wedges, and remaining slaw (draining first) between plates. Serve with honey mustard mayo on the side for dipping.
Pork is fully cooked when internal temperature reaches 145°.
Poultry is fully cooked when internal temperature reaches 165°.
