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Southern Sweetheart Chicken Sandwich
"The number of chicken burgers on restaurant menus increased 60 percent from January–March 2012 to January– March 2013 "
Technomic, “Where’s the Beef? Operators Highlight Chicken, Turkey and Veggie Burgers.” March 2013.
Grilled Pierce Chicken® Fillet with sweet onion relish, Monterey Jack cheese and fried green tomatoes on a soft cornmeal-dusted roll.
Green tomatoes, medium, ¼-inch slice 24 each
Eggs, beaten 12 each
Cornmeal, fine ground 3 cups
Pierce Chicken® Fillet (Code #13750), thawed 24 each
Monterey Jack cheese, sliced 24 slices
Sweet onion relish (recipe provided) 3 cups
Kaiser rolls, toasted 24 each
Leaf lettuce 24 each
Cajun mayonnaise (recipe provided) 1½ cups



To make one serving:

  1. Dip 4 green tomato slices in beaten egg; dredge in cornmeal.
  2. Fry tomato slices in deep fryer at 375°F for 2 to 4 minutes or until golden brown; drain.
  3. Meanwhile, cook 1 Chicken Fillet on a hot grill for 6 to 8 minutes on each side or until a thermometer inserted into the chicken reads 165°F.
  4. Top Chicken Fillet with 1 slice Monterey Jack cheese while still on the grill; let stand 30 to 60 seconds to melt the cheese.
  5. Spread 2 tablespoons sweet onion relish on bottom roll; layer with cheese-topped Chicken fillet, fried green tomatoes and lettuce leaf.
  6. Spread 1 tablespoon Cajun mayonnaise on cut side of roll top; place on top of sandwich.


Yellow onion, peeled, ¼-inch dice 3¾ pounds
Olive oil 6 tablespoons
Bourbon 2¼ cups
Water 1½ cups
Salt 2 tablespoons
Black pepper 1 tablespoon

Makes 3 cups:

  1. Sauté onion in oil in a large saucepan for 5 to 8 minutes or until tender.
  2. Add bourbon, water, salt and pepper.
  3. Cook over medium-low heat for 30 minutes, stirring occasionally, or until onion is caramelized.


Mayonnaise 1½ cups
Cajun seasoning 6 tablespoons
Lemon juice 2 teaspoons

Makes 1½ cups:

  1. Combine mayonnaise, Cajun seasoning and lemon juice in a small bowl. Refrigerate until service.

All in Great Taste

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