Cheater’s Chicken Katsu Sando Sliders
Print Recipe
This simple 15-minute recipe is a playful take on the ever-popular Japanese katsu sando. Not sure what that is? It’s essentially two pieces of fluffy bread with a thick cut of meat in between. In our version, we pair PERDUE® SIMPLY SMART® Organics Lightly Breaded Chicken Chunks with homemade pickles and slaw. Top it off with a dollop of seasoned mayonnaise and you have yourself the cutest little sando.
Ingredients
¼ cup mayonnaise
5 tablespoons seasoned rice wine vinegar, divided
¼ English (hothouse) cucumber, very thinly sliced into rounds
Kosher salt and freshly ground black pepper
1 teaspoon toasted sesame seeds
2 cups shredded green cabbage or store-bought coleslaw mix
8 slider buns
Directions
1. Heat oven to 425°F and set a baking sheet inside to get hot. When oven is heated, carefully remove baking sheet, spray lightly with cooking spray and place the PERDUE® SIMPLY SMART® Organics Lightly Breaded Chicken Chunks on it in a single layer. Return to the oven and bake 8 to 10 minutes, turning once halfway through. Meanwhile, make the seasoned mayonnaise, quick pickles and slaw.
2. For the mayonnaise, stir together the mayonnaise and 1 tablespoon seasoned rice wine vinegar. Set aside.
3. In a small bowl, combine sliced cucumber, 2 tablespoons seasoned rice wine vinegar, a pinch of salt and the sesame seeds. Toss together to combine and set aside.
4. In a medium bowl, toss together the cabbage, 2 tablespoons seasoned rice wine vinegar, a pinch of salt and a few grinds of black pepper. Scrunch the mixture together with your hands until the cabbage appears slightly wilted. Set aside.
5. To serve, arrange the slider buns on a platter. On the bottom half of each bun, spread some of the seasoned mayonnaise. Top with a chicken breast chunk, some of the slaw and pickles, and the top bun. Secure the sliders with toothpicks. Serve immediately.
459 calories
21g fat
52g carbs
15g protein
7g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
