Banh Mi Sandwich

12.5 lbs. white meat chicken strips

3 cups soy sauce

1 lb. fresh ginger, minced

1 lb. fresh garlic, minced

1/4 cup brown sugar

6 lb. coleslaw mix

3 bunches fresh cilantro, finely chopped

3 bunches scallions, thinly sliced

1 cup apple cider vinegar

1/4 cup white sugar

2 Tbsp. salt

3 qts. mayonnaise

2 cups hot sauce

100 each 6" whole wheat sub rolls

1. Mix together soy sauce, ginger, garlic and brown sugar until sugar has dissolved. Place chicken in deep hotel pan and cover with marinade. Mix well, cover with food service film and set aside for at least an hour to allow flavors to develop (This step can be done a day ahead of time so that the chicken marinates overnight. Longer to marinate = more flavor!)

2. Place covered hotel pan with chicken in steamer and cook until heated through. Internal temperature of chicken should be 165 degrees F. Hold hot in warmer.

3. In a large mixing bowl, combine coleslaw mix, cilantro, scallions, apple cider vinegar, sugar and salt.

4. In a separate bowl, mix together mayonnaise and hot sauce to make spicy mayo.

5. Make sandwiches by spreading 1 oz. spicy mayo on sub roll, adding 2 oz. of chicken and topping with 1/3 cup prepared coleslaw mix.

    

2 oz. meat/meat alternative

2 grain/bread servings

Calories 485 Saturated Fat 5.9% Sodium 1,108 mg