Products used in this recipe
Street Corn Chicken Sandwich
Yield: 100 Servings
Yield: 100 Servings
Meal Components: 1/4 cup starchy, 1/4 cup other, 2 oz. eq. whole grain rich, 2 oz. eq. meat/meat alternate
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Harvest Fresh™ Avocados: Chunky Avocado Pulp, Frozen 8/2lb | 10 lbs. | |
| Mayonnaise | 3 cups | |
| Parmesan cheese, grated | 3 cups | |
| Tajin seasoning | 3 Tbsp. | |
| Simplot RoastWorks®: Flame-Roasted Corn & Jalapeno Blend 6/2.5lb | 20 lbs. | |
| Chicken fillet, grilled, unbreaded, frozen | 100 each | |
| Whole grain hamburger bun | 100 each | |
| American cheese, sliced, R/F, R/S | 100 slices |
Preparation Instructions:
- Step 1
- Pull avocado pulp from freezer. Leave avocado in original bags. Place bags in a single layer on sheet pan. Thaw under refrigeration for 15-24 hours.
- Step 2
- In a small bowl, combine mayonnaise, Parmesan cheese and Tajin. Set aside chilled.
- Step 3
- Prepare corn and jalapeño blend according to package instructions. Heat chicken fillets according to instructions and hold warm. Toast buns.
- Step 4
- To assemble each sandwich; place one chicken fillet on the bottom half of a bun. Top with 1 slice of cheese, 1.6 oz. avocado pulp, 3.13 oz. corn and jalapeño blend. Spread 1 Tbsp. of mayonnaise mixture on top half of bun and place on top.
