Spicy Frisco Chicken Mini Melt with Zesty Mayonnaise

Dec 1, 2008 12:00 PM

YIELD: 12 servings

Zesty Mayonnaise:
1½ cups	mayonnaise
¼ cup	prepared dill-pickle relish
2 Tbsps.	ketchup
Chicken Mini Melts:
12	hot-pepper-breaded chicken breasts
24	(3½ × 3" each) slices sourdough bread, buttered on 1 side
12	slices Swiss cheese
12	lettuce leaves
12	slices tomato

Spicy Frisco Chicken Mini Melt

Photo: Tyson Food Service)

For zesty mayonnaise: Combine ingredients in bowl and whisk to blend. Cover and chill to hold.
For chicken breasts: Deep-fry at 350°F for 212 to 3 minutes or until international temperature reaches 140°F for 15 seconds. Reserve warm above 140°F.
For mini melts, per order: Place 2 slices bread, buttered side down, on work surface. Spread 1 Tbsp. mayonnaise evenly over each slice of bread. Top bottom slice of bread with 1 chicken breast and 1 slice cheese. Close sandwich with top slice of bread, mayonnaise side down.
Grill on preheated flattop griddle for 1 to 2 minutes on each side or until bread is golden and cheese is melted. Open sandwich to layer 1 lettuce leave and 1 tomato slice inside; close and serve.
Recipe and photo: Tyson FoodService