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 |
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For zesty mayonnaise: Combine ingredients in bowl and whisk to blend. Cover and chill to hold.
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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.
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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.
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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
