Grilled Chicken Sandwich with Roasted Sweet Potato Fries
- 1 cup mayonnaise, Hellman’s preferred
- 1/2 cup red barbeque sauce
- 1 Tablespoon vinegar
- 1 teaspoon parsley, chopped fresh
- 1 cup mayonnaise, Hellman’s preferred
- 1/4 cup spicy mustard, Zatarain’s Creole preferred
- 1/4 cup honey
- 1 pinch cayenne pepper
Grilled chicken sandwich served on a toasted multigrain bun with green leaf lettuce and tomato, accompanied with a side of roasted sweet potato fries.
Makes 4 sandwiches
Chef’s Note:
You can add your favorite sauce, or one of the ones shared below, on the bun heel and bun crown. Sauces can also be used for dipping the Roasted Sweet Potato Fries.
Ingredients
- 4 CHEF'S CRAFT® Sous Vide Chicken Breast Fillets
- 4 multigrain sandwich rolls
- 4 lettuce leaves
- 4 red onion slices
- 8 tomato slices
- Sauce, your choice (suggestions below)
- Parchment paper or pan release spray
- 3 medium-sized sweet potatoes (about 2 pounds peeled)
- 2 Tablespoons powdered sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 Tablespoons extra virgin olive oil
- 1 cup mayonnaise, Hellman’s preferred
- 1/2 cup red barbeque sauce
- 1 Tablespoon vinegar
- 1 teaspoon parsley, chopped fresh
- 1 cup mayonnaise, Hellman’s preferred
- 1/4 cup spicy mustard, Zatarain’s Creole preferred
- 1/4 cup honey
- 1 pinch cayenne pepper
Directions
Preheat your oven to 425° F.
Line your sheet pan with parchment paper or spray the pan with pan release spray.
Peel and cut sweet potatoes into French fry-shaped sticks. Try to keep these the same thickness to help during the cooking process.
Place the peeled, cut sweet potatoes into a mixing bowl.
Add the powdered sugar and toss. Now add the olive oil and toss.
Evenly place and space out the sweet potatoes on the sheet pan.
Season with salt and pepper.
Bake 14-16 minutes. The sweet potatoes will become crispy with hints of golden brown.
Mix all ingredients for your choice of the Creamy Barbeque Sauce or the Ultimate Honey Mustard Sauce together in a bowl using a wire whisk.
Heat the CHEF'S CRAFT® Sous Vide Chicken using one of the methods listed on the package.
Slice rolls in half if not pre-sliced.
Place lettuce leaf on the bottom heel of the bun.
Place one tomato slice down, followed by the red onion slice and the second tomato slice.
Place the heated chicken breast on top of the tomato slice and top with the bun crown.
Add 1/4 of the Roasted Sweet Potato Fries to each plate, and a ramekin or small bowl with your selected sauce for dipping.