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Incogmeato® Chik'n Tender Sammie

with sweet hot mustard, pickles, hot sauce and dill

Servings: 4

Ingredients

Sweet Hot Mustard

  • 1 cup Sugar
  • 1 cup White vinegar
  • 1 Tbs. Kosher salt
  • 4 oz. Coleman’s Mustard Powder
  • 3 ea Eggs
  • 8 ea. Incogmeato™ Chik'n Tenders
  • as needed Kosher salt
  • 4 ea. Martin’s potato sandwich rolls
  • 4 tsp. Unsalted butter, room temp
  • 4 tsp. Sweet Hot mustard
  • 4 tsp. Mayonnaise (or vegan mayo)
  • 1 cup Iceburg lettuce, shredded
  • ¼ cup Thinly-sliced red onion
  • as needed (~7 sprigs per sandwich) Fresh dill sprigs
  • to taste (a couple splashed per sandwich) Louisiana-style hot sauce
  • 12-16 ea. Dill pickle slices
Ingredients

Ingredients

Sweet Hot Mustard

  • 1 cup Sugar
  • 1 cup White vinegar
  • 1 Tbs. Kosher salt
  • 4 oz. Coleman’s Mustard Powder
  • 3 ea Eggs
  • 8 ea. Incogmeato™ Chik'n Tenders
  • as needed Kosher salt
  • 4 ea. Martin’s potato sandwich rolls
  • 4 tsp. Unsalted butter, room temp
  • 4 tsp. Sweet Hot mustard
  • 4 tsp. Mayonnaise (or vegan mayo)
  • 1 cup Iceburg lettuce, shredded
  • ¼ cup Thinly-sliced red onion
  • as needed (~7 sprigs per sandwich) Fresh dill sprigs
  • to taste (a couple splashed per sandwich) Louisiana-style hot sauce
  • 12-16 ea. Dill pickle slices

Directions

1. For the Sweet Hot Mustard, throw sugar, white vinegar, Kosher salt, Coleman's mustard powder, and eggs into the blender and blend until completely incorporated.
2. In a double boiler over medium/high heat (a pot of boiling water with a metal mixing bowl on top will suffice) cook the mixture, stirring often with a rubber spatula, until the mixture is slightly less thick than your average Dijon mustard. It will thicken a fair amount as it cools. Cool the mixture in the fridge until it’s cool.
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. To toast the roll, heat a well-seasoned cast-iron or nonstick skillet over medium heat until it’s hot, swipe a half teaspoon of butter onto the cut side of each sandwich roll half. Working in batches, if necessary, toast the bread in the skillet until each half is golden brown. This happens quick and should only take about 30 seconds to a minute in a hot pan. When they’re done, transfer them to a counter or cutting board to build your sandwich.
SANDWICH ASSEMBLY:
1. On one side of the roll, evenly swipe a teaspoon of mustard. On the other side, swipe a teaspoon of mayo. From there add to each sandwich a quarter cup of shredded lettuce, a few red onions, some dill sprigs, chik’n tenders, a couple shakes of hot sauce, then top with 3 or 4 pickles (use as much as you want, I like a lot). Throw the other half of the bun on top, and you’re in business.
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.
HOLDING: 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 Sweet Hot Mustard, throw sugar, white vinegar, Kosher salt, Coleman's mustard powder, and eggs into the blender and blend until completely incorporated.
2. In a double boiler over medium/high heat (a pot of boiling water with a metal mixing bowl on top will suffice) cook the mixture, stirring often with a rubber spatula, until the mixture is slightly less thick than your average Dijon mustard. It will thicken a fair amount as it cools. Cool the mixture in the fridge until it’s cool.
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. To toast the roll, heat a well-seasoned cast-iron or nonstick skillet over medium heat until it’s hot, swipe a half teaspoon of butter onto the cut side of each sandwich roll half. Working in batches, if necessary, toast the bread in the skillet until each half is golden brown. This happens quick and should only take about 30 seconds to a minute in a hot pan. When they’re done, transfer them to a counter or cutting board to build your sandwich.
SANDWICH ASSEMBLY:
1. On one side of the roll, evenly swipe a teaspoon of mustard. On the other side, swipe a teaspoon of mayo. From there add to each sandwich a quarter cup of shredded lettuce, a few red onions, some dill sprigs, chik’n tenders, a couple shakes of hot sauce, then top with 3 or 4 pickles (use as much as you want, I like a lot). Throw the other half of the bun on top, and you’re in business.
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.
HOLDING: 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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