Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Spicy Frisco Chicken Mini Melt with Zesty Mayonnaise
December 1, 2008
1 Min Read
YIELD: 12 servings
Zesty Mayonnaise:
1½ cups | mayonnaise |
|---|---|
¼ cup | prepared dill-pickle relish |
2 Tbsps. | ketchup |
Chicken Mini Melts: | |
12 | hot-pepper-breaded chicken breasts |
24 | (3½ × 3" each) slices sourdough bread, buttered on 1 side |
12 | slices Swiss cheese |
12 | lettuce leaves |
12 | slices tomato |
For zesty mayonnaise: Combine ingredients in bowl and whisk to blend. Cover and chill to hold.
For chicken breasts: Deep-fry at 350°F for 212 to 3 minutes or until international temperature reaches 140°F for 15 seconds. Reserve warm above 140°F.
For mini melts, per order: Place 2 slices bread, buttered side down, on work surface. Spread 1 Tbsp. mayonnaise evenly over each slice of bread. Top bottom slice of bread with 1 chicken breast and 1 slice cheese. Close sandwich with top slice of bread, mayonnaise side down.
Grill on preheated flattop griddle for 1 to 2 minutes on each side or until bread is golden and cheese is melted. Open sandwich to layer 1 lettuce leave and 1 tomato slice inside; close and serve.
Recipe and photo: Tyson FoodService
Read more about:
RecipesRead more
Oct 18, 2024
Sponsored Content
Oct 11, 2024