Menu Concepts

January 28, 2016

Chipotle Chicken Po' Boy Sandwich

from Minor's

This crispy chicken po’boy sandwich gets lots of spicy flavor from a plus-one chipotle aioli. The secret source of umami? My secret can be your secret.

For the sauce, blend mayonnaise, sour cream and Chipotle Flavor Concentrate thoroughly with a wire whip. Now for the secret ingredient— Maggi Liquid Seasoning. Mix it with 1/4 cup olive oil, Chicken Base and white pepper with a wire whip until well blended. Add vegetables to olive oil mixture; toss until well coated. Let sit :20 minutes and toss again. Bake at 375°F for :20-:30 minutes or until vegetables are tender. In a separate bowl, combine Chicken Base with olive oil and toss chicken until well coated. Grill or broil chicken until golden. To assemble, spread mayonnaise mixture on bread and top with chicken and vegetables. Yields 80 oz (16 servings):

• 1-1/2 cups Mayonnaise
• 1/2 cup Sour cream
• 1-1/2 oz Minor’s® Chipotle Flavor Concentrate (Gluten Free)
• 2 oz Olive oil
• 1 oz Maggi® Liquid Seasoning
• 1 tbsp Minor’s Chicken Base NAMSG
• 1/8 tsp White pepper, ground
• 14 oz Onions julienne cut
• 12 oz Mushrooms julienne cut
• 10 oz Red bell peppers julienne cut
• 10 oz Green bell peppers julienne cut
• 2 lb Chicken breast fillet, without skin boneless
• 1 oz Minor’s Chicken Base NAMSG
• 1 tbsp Olive oil
• 2 Loaves French bread

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