Silver Source® Buffalo Q Yard Bird Handheld
Silver Source® Buffalo Q Yard Bird Handheld
Directions
- Place tenders in pan and pour Buffalo sauce over them then toss to coat. Wrap and refrigerate overnight to marinade.
- Warm butter flavored oil in a large sauté pan, over medium high heat. Add onion, bell pepper, salt, and pepper. Cook for 3-4 minutes until onions are caramelized. Hold warm for service.
- Remove tenders from marinade and place on medium heat area of grill. Cook to 140°F. Once chicken reaches this temperature, using a pastry brush baste the tenders on all sides with Moonshine BBQ sauce until chicken reaches an internal temperature of 165°F.
- Spread a portion of mayonnaise on top and bottom of each baguette. Then portion Arcadian mix on bottom of each baguette followed by three slices of tomato.
- Add two slices of Swiss cheese on top of four tenders on the grill. When cheese is melted place four tenders on each baguette.
- Top with a portion of caramelized onions and peppers followed by two slices of applewood smoked bacon then serve.
Ingredients
- 16 ea. Silver Source® tenderloin of chicken
- 2 cups West Creek® Buffalo Wing Sauce
- 1 1/2 cups West Creek Moonshine BBQ sauce
- 8 ea. West Creek® Cheese Slice(s), Swiss
- 4 ea. Delancey Street Deli® baguette, sliced and toasted
- 16 ea. Ridgecrest® Bacon, Applewood Slice(s), cooked crispy
- 1/2 cup West Creek® Mayonnaise
- 4 cups Peak Fresh Produce® Lettuce, Arcadian
- 2 ea. Peak Fresh Produce® Onion(s), Yellow, julienne
- 2 ea. Peak Fresh Produce® Pepper(s), Green Bell, julienne
- 3 tbsp Brilliance Butter Flavored Oil
- 1/4 tsp West Creek® sea salt kosher
- 1/4 tsp Magellan® Black Pepper, ground
- 2 ea. Peak Fresh Produce® 5x6 tomato, sliced
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
