Jerk Chicken, Stilton & Fried Onion Sandwiches

This is an image of a jerk chicken appetizer sandwich

 

Add a signature touch with out ready-to-use appetizers! Quintessential appetizers from Intros® are labor saving, convenient, profitable, and deliver consistent products with broad appeal. With Intros®, you can keep it simple, or dress it up, like with this jerk chicken & fried onion sandwich!  Our Battered Onion Straws are the perfect topping for this sandwich to add texture and customer appeal to an otherwise simple dish.

 

Jerk Chicken, Stilton & Fried Onion Sandwiches
Servings
4servings
Servings
4servings
Jerk Chicken, Stilton & Fried Onion Sandwiches
Servings
4servings
Servings
4servings
Ingredients
Jamaican Coco Bread Buns
Jerk Chicken Thighs
Servings: servings
Units:
Instructions
Jamaican Coco Bread Buns
  1. Whisk flour, sugar, yeast and salt in a bowl. Heat coconut milk and 1 tablespoon butter in a saucepan over medium-low heat until temperature reaches 110°F, about 2 minutes, stirring frequently; pour over flour mixture and knead lightly to form a shaggy, sticky dough. Transfer dough to lightly floured work surface; knead until smooth, about 5 minutes. Spray large bowl with cooking spray; place dough in bowl and cover with plastic wrap. Let dough rise in a warm area until doubled in size, about 1 hour. On lightly floured work surface, divide dough into 4 equal pieces; with hands, flatten each piece to ¼-inch thick and place on parchment-lined sheet tray. Brush dough with remaining 2 tablespoons butter; let stand 10 minutes. Bake buns at 375°F until golden brown, about 25 minutes; cool on wire rack. Store buns in airtight container up to 2 days.
Jerk Chicken Thighs
  1. Combine all ingredients in a bowl; refrigerate in an airtight container at least 1 day or up to 3 days.
For serving
  1. grill 2 chicken thighs over medium-high heat until lightly charred and internal temperature reaches 165°F, about 12 minutes, turning once. Deep-fry ½ cup onion straws at 375°F until golden brown and crisp, about 2 minutes; drain. Split 1 bun; fill with Jerk Chicken Thighs, ½ cup arugula, 2 tablespoons cheese, 2 tablespoons wing sauce and onion straws.