GRILLED CARIBBEAN CHICKEN SANDWICH WITH MANGO-PINEAPPLE SALSA

Mago-Pineapple Salsa

Ingredients Weight Measure
Pineapples, peeled, cored, and diced 8 oz. 1 1/2 cups
Mangos, peeled, diced 8 oz. 1 cup
Red onions, diced 2 oz. 1/2 cup
Pineapple juice 2 oz. 1/4 cup
Green onions, thinly sliced 1/4 cup
Lime juice 1 oz. 2 Tbsp.
Fresh cilantro, minced 1 1/2 Tbsp.
Dark brown sugar, firmly packed 1 Tbsp.
Fresh jalapeno peppers, chopped 1 1/2 tsp.
TABASCO® brand Green Jalapeño Pepper Sauce 1 1/2 tsp.

Voodoo Mayonnaise

Ingredients Weight Measure
KRAFT MAYO Real Mayonnaise 3 cups 1 lb. + 8 oz.
Lime juice 3 Tbsp. 1 1/2 oz.
A.1. Original Steak Sauce 3 Tbsp. 1 1/2 oz.
Chipotle peppers in adobo sauce, minced 1 1/2 Tbsp. 1 oz.

Grilled Chicken

Ingredients Weight Measure
Boneless skinless chicken breast halves 24 ea. 9 lb.
Vegetable oil 1/4 cup 2 oz.
Jerk seasoning 1/4 cup 1 oz.

Sandwich Fixings

Ingredients Weight Measure
Onion rolls, split 24 ea.
Pepper Jack cheese slices 48 ea. 1 lb. + 8 oz.
OSCAR MAYER Bacon, cut crosswise in half, cooked and drained 48 slices 1 lb. + 8 oz.
Lettuce, chopped 1 1/2 qt. 12 oz.

Method

  1. For the Mango-Pineapple Salsa, combine all ingredients; cover. Refrigerate until ready to use.
  2. For the Voodoo Mayonnaise, mix all ingredients; cover. Refrigerate until ready to use.
  3. For grilled chicken, brush chicken evenly with oil; sprinkle with seasoning. Grill on medium-high heat 3 to 4 min. on each side or until chicken is cooked through(170°F).
  4. For each serving, place 1 roll, cut-sides up, on broiler pan just before serving. Cover each half with 1 cheese slice. Broil 1 to 2 min. or until cheese is melted; spread evenly with 1/4 cup of Voodoo Mayonnaise. Cover bottom half of roll with 1/4 cup of lettuce; top with 4 bacon pieces, 1 chicken breast and 2 Tbsp. salsa. Serve with top half of roll on the side.

Yield: 24 servings