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Incogmeato® Chik'n Tender Parm Sub

with Calabrian chile mayo, banana peppers and sunflower seed pesto

Servings: 4

Ingredients

Calabrian Chile Mayo

  • 3 Tbs. Jarred hot Calabrian chile peppers
  • 1 ea. Garlic cloves
  • ½ ea. Lemon
  • 2 cups Mayonnaise (or vegan mayo)

Sunflower Seed Pesto

  • 4 cups Basil leaves, fresh picked
  • ½ cup Extra virgin olive oil
  • ½ cup Roasted sunflower seeds
  • 2 ea. Garlic cloves
  • 1 ea. Lemons, zested and juiced
  • 1 tsp. Kosher salt
  • ½ cup Grated parmesan
  • 12 ea. Incogmeato™ Chik’n Tenders
  • as needed Kosher salt
  • 3 cups Tomato sauce
  • 3 cups Mozzarella, grated or sliced
  • 4 ea. French bread sandwich rolls, freshly baked, 8-in. long
  • as needed Calabrian Chile Mayo
  • 1 cup Pickled banana pepper rings
  • as needed Sunflower Seed Pesto
Ingredients

Ingredients

Calabrian Chile Mayo

  • 3 Tbs. Jarred hot Calabrian chile peppers
  • 1 ea. Garlic cloves
  • ½ ea. Lemon
  • 2 cups Mayonnaise (or vegan mayo)

Sunflower Seed Pesto

  • 4 cups Basil leaves, fresh picked
  • ½ cup Extra virgin olive oil
  • ½ cup Roasted sunflower seeds
  • 2 ea. Garlic cloves
  • 1 ea. Lemons, zested and juiced
  • 1 tsp. Kosher salt
  • ½ cup Grated parmesan
  • 12 ea. Incogmeato™ Chik’n Tenders
  • as needed Kosher salt
  • 3 cups Tomato sauce
  • 3 cups Mozzarella, grated or sliced
  • 4 ea. French bread sandwich rolls, freshly baked, 8-in. long
  • as needed Calabrian Chile Mayo
  • 1 cup Pickled banana pepper rings
  • as needed Sunflower Seed Pesto

Directions

1. For the Calabrian Chile Mayo: Combine the Calabrian chiles, clove of garlic, juice of half a lemon in a blender and buzz until fully incorporated. Transfer to a mixing bowl and mix with mayo. Keep in the fridge for up to a week.
2. For the Sunflower Seed Pesto: Combine the basil leaves, olive oil, sunflower seeds, 2 garlic cloves, lemon juice and zest, 1 tsp. of kosher salt, and parmesan in a food processor or blender, pulsing and/or occasionally mixing with a spoon to make sure everything gets completely incorporated. Store in the refrigerator up to a day ahead of time until ready to use.
3. For the Chik’n: Deep fry frozen tenders for 4 minutes at 360° F – gently shake basket once while cooking. For safety, product must be cooked from frozen to an internal temperature of 165°F, measured by a thermometer in two places. When you remove chik’n from the fryer season with a little salt.
4. Shingle the chik’n tenders on a foil or parchment lined baking sheet in groups of three and top with all the tomato sauce and mozzarella. Bake at 375°F for 4 minutes or until the cheese is melted.
5. To assemble the sandwich: Slice roll in half lengthwise, generously swipe some Calabrian chile mayo on the bottom half. Top with the melty, cheesy, tomato sauce topped chik’n tenders (3 tenders per sandwich), and garnish with a handful of pickled banana pepper rings. Cover the top half of the roll with pesto, close it up, and enjoy.

Notes: Cook Chik’n Tenders from frozen. Store product in freezer, until ready to use. Typical visual cues for deep frying will not be present when cooking this product. Specifically, these tenders do not float during the frying process. Cook to temperature, not to sight.

To hold, for best performance, hold up to 11 minutes under a heat lamp. For best quality, consume within 15-20 minutes after preparing. For carry out, follow same parameters as other fried food while delivering to maintain optimal food integrity.

Directions

Directions

1. For the Calabrian Chile Mayo: Combine the Calabrian chiles, clove of garlic, juice of half a lemon in a blender and buzz until fully incorporated. Transfer to a mixing bowl and mix with mayo. Keep in the fridge for up to a week.
2. For the Sunflower Seed Pesto: Combine the basil leaves, olive oil, sunflower seeds, 2 garlic cloves, lemon juice and zest, 1 tsp. of kosher salt, and parmesan in a food processor or blender, pulsing and/or occasionally mixing with a spoon to make sure everything gets completely incorporated. Store in the refrigerator up to a day ahead of time until ready to use.
3. For the Chik’n: Deep fry frozen tenders for 4 minutes at 360° F – gently shake basket once while cooking. For safety, product must be cooked from frozen to an internal temperature of 165°F, measured by a thermometer in two places. When you remove chik’n from the fryer season with a little salt.
4. Shingle the chik’n tenders on a foil or parchment lined baking sheet in groups of three and top with all the tomato sauce and mozzarella. Bake at 375°F for 4 minutes or until the cheese is melted.
5. To assemble the sandwich: Slice roll in half lengthwise, generously swipe some Calabrian chile mayo on the bottom half. Top with the melty, cheesy, tomato sauce topped chik’n tenders (3 tenders per sandwich), and garnish with a handful of pickled banana pepper rings. Cover the top half of the roll with pesto, close it up, and enjoy.

Notes: Cook Chik’n Tenders from frozen. Store product in freezer, until ready to use. Typical visual cues for deep frying will not be present when cooking this product. Specifically, these tenders do not float during the frying process. Cook to temperature, not to sight.

To hold, for best performance, hold up to 11 minutes under a heat lamp. For best quality, consume within 15-20 minutes after preparing. For carry out, follow same parameters as other fried food while delivering to maintain optimal food integrity.

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