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.

  • 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
  • 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.
  • 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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