Boneless Wing Bahn Mi
“Adding global inspirations to your sandwich menu can be perceived as higher value, along with bringing menu distinction and craveability.”
Flavor & The Menu, “The Modern Global Sandwich,” Winter 2013.
Crispy Pierce Chicken® Boneless Wing Dings® served in a soft bolillo roll topped with a zesty cilantro lime aioli, shaved carrot cucumber slaw, jalapeño peppers and fresh cilantro.
INGREDIENTS
| Pierce Chicken® Boneless Wing Dings® (Code #111125) | 7½ pounds (120 pieces) (Approx. 1½ bags) |
| Bolillo rolls, sliced | 24 each |
| Cilantro lime aioli (recipe provided) | 3 cups |
| Carrot cucumber slaw (recipe provided) | 3 quarts |
| Jalapeño peppers, fresh, sliced thin | 2 cups |
| Cilantro leaves, fresh | 1½ cups |
METHOD
To make one serving:
- Fry 5 Boneless Wing Dings® in deep fryer at 350°F for 6 to 8 minutes or until golden brown and a thermometer inserted into the chicken reads 165°F.
- Spread bottom of bolillo roll with 2 tablespoons cilantro lime aioli.
- Layer with Boneless Wing Dings,® ½ cup carrot cucumber slaw, 5 jalapeño slices and 1 tablespoon cilantro leaves. Replace roll top
CILANTRO LIME AIOLI
| Mayonnaise | 2½ cups |
| Cilantro, fresh, chopped | 1½ cups |
| Lime juice | 6 tablespoons |
| Salt | 4½ teaspoons |
| Black pepper | 4½ teaspoons |
Makes 3 cups:
- Whisk all ingredients in a large bowl. Refrigerate until service.
CARROT CUCUMBER SLAW
| Carrots, julienned | 6 cups |
| Cucumbers, julienned | 6 cups |
| Cilantro, fresh, chopped | ¾ cup |
| Vegetable oil | 3 cups |
| Rice wine vinegar | 1½ cups |
| Sesame oil | ¾ cup |
| Honey | ¾ cup |
| Sesame seeds | ½ cup |
| Dijon mustard | ½ cup |
| Soy sauce | 6 tablespoons |
- Combine the carrots, cucumbers and cilantro in a large bowl.
- Whisk together the remaining ingredients in a small bowl. Add dressing to carrot mixture; toss to coat.
Main Ingredient
