Slammin’ Secret Sauce Chicken Sandwiches

Name: Slammin’ Secret Sauce Chicken Sandwiches with Scallion Cabbage Slaw
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: 10 ounce Chicken Cutlets; 1 tablespoon Sweet and Smoky BBQ Seasoning; 1 unit Sliced Dill Pickle; 2 tablespoon Mayonnaise; 2 unit Brioche Buns; 4 ounce Shredded Red Cabbage; 1 unit Frank's Hot Sauce; 5 teaspoon White Wine Vinegar; 2 unit Scallions; 2 tablespoon Sour Cream; 2 teaspoon Cooking Oil; 1.75 teaspoon Sugar; 1 tablespoon Butter; Salt; Pepper

with Scallion Cabbage Slaw

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Tonight's installment of “name that chicken sandwich’ is a slam dunk. BBQ-seasoned chicken is topped with our secret sauce, and served with a scallion cabbage slaw on the side. Ready to guess those secret ingredients? Spoiler alert: it involves pickles. That’s all we’ll share for now, you’ll have to wait until this one lands at your door. Trust us, you’ll want to make this sauce over and over again.

Tags:

Easy Prep

Allergens:

Eggs

•Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

10 ounce

Chicken Cutlets

1 tablespoon

Sweet and Smoky BBQ Seasoning

1 unit

Sliced Dill Pickle

2 tablespoon

Mayonnaise

(Contains: Eggs)

2 unit

Brioche Buns

(Contains: Wheat)

4 ounce

Shredded Red Cabbage

1 unit

Frank's Hot Sauce

5 teaspoon

White Wine Vinegar

2 unit

Scallions

2 tablespoon

Sour Cream

(Contains: Milk)

Not included in your delivery

2 teaspoon

Cooking Oil

1.75 teaspoon

Sugar

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories710 kcal

Fat38 g

Saturated Fat12 g

Carbohydrate55 g

Sugar16 g

Dietary Fiber2 g

Protein39 g

Cholesterol180 mg

Sodium1260 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Bowl

•Paper Towel

•Plastic Wrap

•Meat Mallet

•Large Pan

•Small Bowl

Instructions

PDF

• Wash and dry produce. • Trim and thinly slice scallions. Finely chop a few pickle slices until you have 1 tsp (2 tsp for 4 servings). • In a medium bowl, combine scallions, sour cream, half the vinegar (all for 4), 1½ tsp sugar (3 tsp for 4), and a dash or two of Frank’s Hot Sauce (save the rest for step 3). Add cabbage and toss to combine. Season with salt and pepper.

• Pat chicken* dry with paper towels. Place between two large pieces of plastic wrap. Pound with a mallet or heavy-bottomed pan until about 1⁄3 inch thick. Season with salt and pepper, then rub all over with BBQ Seasoning. • Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-4 minutes per side.

• While chicken cooks, halve and toast buns until golden; spread cut sides with 1 TBSP butter (2 TBSP for 4 servings). • In a small bowl, combine mayonnaise, chopped pickle, ¼ tsp sugar (½ tsp for 4), and as much remaining Frank’s Hot Sauce as you like. TIP: Start with half the remaining hot sauce, then taste and add more from there if you like things spicy.

• Spread bottom buns with secret sauce. Fill buns with chicken and as much sliced pickle as you like. • Divide sandwiches and slaw between plates. Serve.