Chicken Kofta Sandos with Onion-Garlic Mayo
plus Tomato, Cucumber & Mixed Greens Salad with Sumac Vinaigrette
- Eggs
- Wheat
- Soy
For these Middle Eastern–inspired sandwiches, ground chicken patties seasoned with a blend of Turkish spices are pan-seared, then tucked into crusty toasted baguettes with tomato slices and creamy roasted onion and garlic mayo. Serve the kofta sandwiches alongside a bright salad of mixed greens with tomato, cucumber, shallot, and sumac vinaigrette for a complete meal.
Ingredients
20 ounce
Ground Chicken
2.5 teaspoon
White Wine Vinegar
1 unit
Mini Cucumber
1 ounce
Roasted Onion & Garlic Spread
½ teaspoon
Sumac
4 tablespoon
Mayonnaise
(Contains: Eggs)
2 unit
Tomato
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 tablespoon
Turkish Spice Blend
2 ounce
Mixed Greens
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
1 unit
Shallot
Not included in your delivery
2 teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Wash and dry produce.
Halve, peel, and thinly slice shallot. Thinly slice half the tomatoes into ¼-inch-thick rounds. Dice remaining tomato. Trim and halve cucumber lengthwise; cut crosswise into ¼-inch-thick half-moons.
In a medium bowl, whisk together half the vinegar, half the sumac, ½ tsp sugar, a large drizzle of olive oil, salt, and pepper (all the vinegar, all the sumac, and 1 tsp sugar for 4 servings).
Add shallot, diced tomato, and cucumber to bowl with dressing; stir to combine.
Set aside until ready to use in Step 5.
In a second medium bowl, gently combine chicken*, panko, Turkish Spice Blend, salt (we used ½ tsp; 1 tsp for 4 servings), and pepper.
Form into two equal-size patties (four patties for 4), shaping them into rectangles with rounded edges. TIP: The patties should be the same shape and size as your baguettes.
Heat a drizzle of oil in a large pan over medium-high heat. Add patties and cook until browned and cooked through, 3-6 minutes per side.
While patties cook, in a small bowl, combine mayonnaise, roasted onion and garlic spread, salt, and pepper.
Halve and toast baguettes until golden.
To bowl with dressed veggies, add mixed greens; toss to combine.
Spread cut sides of baguettes with as much onion-garlic mayo as you like. Top bottom halves with patties and sliced tomatoes. Season tomatoes with salt and pepper. Close sandwiches with top baguette halves and halve crosswise.
Divide sandwiches and salad between plates and serve.
