Silver Source® Buffalo Q Yard Bird Handheld


  1. Place tenders in pan and pour Buffalo sauce over them then toss to coat. Wrap and refrigerate overnight to marinade.
  2. 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.
  3. 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.
  4. 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.
  5. Add two slices of Swiss cheese on top of four tenders on the grill. When cheese is melted place four tenders on each baguette.
  6. Top with a portion of caramelized onions and peppers followed by two slices of applewood smoked bacon then serve.


  • 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