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Mediterranean Pulled Rotisserie Chicken Sandwich

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Nutrition Facts

Serving Size: 8 oz (227 g )
Amounts Per Serving
Calories 540
Calories from Fat 250
% Daily Value*
Total Fat 44g 57%
Saturated Fat 10g 50%
Trans Fat 0g  
Cholesterol 65mg 22%
Sodium 1740mg 73%
Potassium 590mg 15%
Total Carbohydrate 13g 4%
Dietary Fiber 2g 8%
Sugars 5g  
Protein 23g  
 
Vitamin A 4% Vitamin C 2%
Calcium 20% Iron 8 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 1 Sandwich
Serving Size: 8 oz

Ingredients

Amount Ingredients
1/2 cup Water, Hot
1/2 tsp. Custom Culinary® True Foundations™ Chicken Base
1 ea. Ciabatta Roll, Cut
1 Tbsp. Custom Culinary® Sun-Dried Tomato Pesto
5 oz. Pulled Chicken Meat, Shredded, Warm
1/2 oz. Provolone Cheese, Slice
2 Tbsp. Baby Arugula, Fresh
1 Tbsp. Garlic Mayonnaise
Chicken Au Jus - From Chicken Holding Liquid
Skin-On Hand Cut French Fries, Prepared, Hot

Recommended Products: 9668 Gold Label Sun-Dried Tomato Pesto Sauce, 5124 Gold Label True Foundations™ Chicken Base

Directions

  1. In a small sauce pot over medium high heat, blend water and True Foundations™ Chicken Base until fully dissolved, bring to a soft boil.
  2. Add cooked chicken meat and steep to infuse fresh broth into the meat.
  3. Remove from heat and reserve.
  4. Spread Sun-Dried Tomato Pesto on the inside of the bottom bun.
  5. Carefully drain the moist pulled chicken meat reserving the liquid for the Au Jus dip.
  6. Place drained pulled chicken on the bun, top with the provolone cheese, and fresh arugula.
  7. Spread garlic mayonnaise on the inside of the top bun and place on the sandwich.
  8. Serve with warm fresh pulled chicken Au Jus and hand-cut French fries.

Chef's Tips

Substitute Gouda or Muenster cheese for the provolone cheese. Substitute a herb garlic focaccia roll for the ciabatta roll.

Recipe By


Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.



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