Chickenfest Sandwich

FM Staff

YIELD: 20 servings

40 Tyson Hot 'N Spicy Tenderloins

Sweet-Sour Red Cabbage:
2 qts. red cabbage, shredded
2 cups apple pie filling, canned
1 cup onions, chopped
1 cup raisins
3/4 cup chicken stock
3/4 cup apple cider vinegar
1/4cup margarine
1/2 Tbsp. cinnamon, ground
1/2 Tbsp. allspice, ground
1 tsp. caraway seeds

Honey-Mustard Sauce:
1 cup Dijon-style mustard
1/4 cup honey
2 tsps. cayenne pepper
40 slices light rye or pumpernickel bread slices, grilled

1. FOR THE CHICKEN: Deep-fry frozen tenderloins at 350°F for 3 to 5 minutes. Remove from fryer. Drain. Keep warm.

2. FOR THE CABBAGE: Combine all ingredients in large skillet. Mix well. Cover and bring to boil over medium-high heat. Reduce heat to low and simmer for 30 to 40 minutes, or until cabbage is tender. Stir occasionally. Remove from heat. Keep warm.

3. FOR THE SAUCE: Combine all ingredients in small bowl. Mix well. Reserve.

4. TO ASSEMBLE SINGLE SANDWICH: Layer 1 slice of bread with 1/4cup sweet-sour cabbage. Top with 2 tenderloins and spoon 1/2tablespoon honey-mustard sauce over chicken. Enclose sandwich with additional slice of grilled bread. Garnish with fresh cucumber pickles. Serve with hot German potato salad.

Recipe and photo from Tyson Foods, Inc.