Messy BBQ-Spiced Chicken Sammies
with Pickles and Mustard Mayo
Toasted buns get piled high with spiced chicken tenders and cheese. Creamy mustard-mayo and a side salad make this dinner a family favourite.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Breast Tenders
2 unit(s)
Artisan Bun
(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
90 mL
Dill Pickle, sliced
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
1 tbsp
Dijon Mustard
(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
BBQ Seasoning
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
56 g
Spring Mix
1 unit(s)
Mini Cucumber
2 tbsp
Garlic Spread
(Contains Soy May contain Sulphites, Milk)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
2.5 tbsp
Oil*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
- Add mayo, Dijon and half the vinegar to a small bowl. Season with salt and pepper, then stir to combine. Set aside.
- Pat chicken dry with paper towels.
- Add chicken, BBQ Seasoning and 1 tbsp (2 tbsp) oil to a large bowl. Stir to coat.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken.
- Cook, turning pieces over occasionally, until cooked through, 5-6 min.** (TIP: Don't overcrowd the pan; cook in 2 batches if needed.)
- Thinly slice cucumber into 1/4-inch rounds.
- Whisk together 1 tbsp (2 tbsp) oil, 1/4 tsp (1/2 tsp) sugar and remaining vinegar in a large bowl.
- Add cucumber, season with salt and pepper, then toss to coat. Set aside.
- Halve buns, then spread 1/2 tbsp garlic spread on each half.
- Arrange on a parchment-lined baking sheet, cut-side up.
- Sprinkle cheese over top buns.
- Toast in middle of the oven, until cheese is melted and buns are golden-brown, 3-4 min.
- Spread 1/2 tbsp (1 tbsp) mustard-mayo over bottom buns, then stack with some spring mix, chicken and pickles. Close with top buns.
- Add remaining spring mix to the large bowl with the cucumbers. Toss to combine.
- Divide sammies and cucumber salad between plates.
- Serve remaining mustard-mayo on the side for dipping.