Asian-Inspired Crunchy Honey-Chicken Sub with Ginger Mayonnaise

With help from refrigerated bread dough, these sandwiches are a snap to make and are loaded with fresh and flavorful ingredients. From Evelyn Cleare, Bake-Off® Monthly Challenge.

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  • prep time 15 min
  • total time 50 min
  • ingredients 12
  • servings 4
 

Ingredients

1
can (11 oz) Pillsbury™ refrigerated crusty French loaf
2
tablespoons Dijon mustard
2
tablespoons honey
1/8
teaspoon ground red pepper (cayenne)
1
lb cooked breaded deli chicken tenderloins
1/2
cup mayonnaise or salad dressing
2
teaspoons finely chopped gingerroot
2
teaspoons fresh lime juice
1
cup shredded lettuce
1/2
cup bean sprouts
1/2
cup thinly sliced cucumber
1
small red bell pepper, sliced

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray large cookie sheet with cooking spray. Remove dough from can. Place dough loaf seam side down on cookie sheet. Cut 4 or 5 diagonal slashes (1/2-inch deep) with sharp knife on top of loaf. Bake 26 to 30 minutes or until golden brown. Cool 5 minutes. Cut loaf in half horizontally.
  • 2 In small bowl, mix mustard, honey and pepper. Brush chicken with mustard mixture; set aside.
  • 3 In another small bowl, mix mayonnaise, gingerroot and lime juice. Spread cut sides of baked French loaf with mayonnaise mixture. On bottom half of loaf, layer lettuce, bean sprouts, cucumber and bell pepper. Arrange chicken tenderloins on top, overlapping slightly. Place top half of loaf, mayonnaise side down, over chicken. To serve, cut loaf into 4 sandwiches.
  • 1 Heat oven to 350°F. Spray large cookie sheet with cooking spray. Remove dough from can. Place dough loaf seam side down on cookie sheet. Cut 4 or 5 diagonal slashes (1/2-inch deep) with sharp knife on top of loaf. Bake 26 to 30 minutes or until golden brown. Cool 5 minutes. Cut loaf in half horizontally.
  • 2 In small bowl, mix mustard, honey and pepper. Brush chicken with mustard mixture; set aside.
  • 3 In another small bowl, mix mayonnaise, gingerroot and lime juice. Spread cut sides of baked French loaf with mayonnaise mixture. On bottom half of loaf, layer lettuce, bean sprouts, cucumber and bell pepper. Arrange chicken tenderloins on top, overlapping slightly. Place top half of loaf, mayonnaise side down, over chicken. To serve, cut loaf into 4 sandwiches.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
710
(
Calories from Fat
330),
% Daily Value
Total Fat
37g
37%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
45mg
45%;
Sodium
1410mg
1410%;
Total Carbohydrate
69g
69%
(Dietary Fiber
2g
2%
  Sugars
15g
15%
),
Protein
24g
24%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
25%;
Calcium
0%;
Iron
15%;
Exchanges:
3 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choices:
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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