INGREDIENTS:8 each 5-oz. Pacific Rim Spiced Chicken breasts, cooked, cooled (see recipe)
½ cup Cilantro-Macadamia Nut Pesto (see recipe)
¾ cup Mango-grilled Maui Onion Relish (see recipe)
8 each sesame seed brioche rolls
Pacific Rim Spice Dry Marinade:
¼ cup orange zest
¼ cup lemon zest
¼ cup ginger powder
2 Tbsps. white pepper, ground
2 Tbsps. sea salt
2 Tbsps. sugar
2 Tbsps. garlic powder
2 Tbsps. onion powder
2 Tbsps. sesame seeds, toasted, ground
1 each Ancho chile, ground
¼ cup coriander seed, toasted, ground
1 tsp. Japanese (sansho) pepper
1 Tbsp. turmeric
1 Tbsp. thyme, dried, ground
8 5-oz. chicken breasts
Cilantro-Macadamia Nut Pesto:
¼ cup roasted garlic
1 ½ Tbsps. pickled ginger, chopped
¼ cup macadamia nuts, toasted, chopped
2 Tbsps. Ponzu sauce
4 oz. fresh cilantro, de-stemmed, washed, dried
3 Tbsps. canola oil
2 Tbsps. Miso broth
Fish sauce to taste
Sea salt to taste
Ground black pepper to taste
Mango-Grilled Maui Onion Relish:
1 cup mango, diced
¼ cup Maui onion, grilled, diced
1 Tbsp. cilantro, chopped
2 Tbsps. red bell pepper, diced
1 each Seranno chile, minced
½ tsp. garlic, minced
2 Tbsps. green onion, julienne (green part only)
1 Tbsp. lime juice
½ tsp. honeyDIRECTIONS:1. For each sandwich: Cut brioche rolls in half. Spread one-tablespoon of pesto on the bottom of each brioche roll. On top of pesto, place one 5-oz. chicken breast sliced on each roll. Top each sliced chicken with 1 ½ tablespoons of relish. Cover each sandwich with the remaining brioche. Cut each sandwich in half and serve.
For Pacific Rim Spice Dry Marinade:
1. Mix all ingredients to incorporate well. Coat each chicken breast with the rub. Grill chicken until done or internal temperature reaches 165°F.
For Cilantro-Macadamia Nut Pesto:
1. In a blender or food processor, puree garlic and pickled ginger.
2. Add macadamia nuts, Ponzu sauce, cilantro and canola oil. Adjust consistency with miso broth. Season with fish sauce, salt and pepper to taste.
3. Refrigerate until ready to use.
For Mango-Grilled Maui Onion Relish:
1. Mix all ingredients to incorporate well. Refrigerate until ready to use.
SERVINGS:8 servingsFrom:Submitted by Russell DeCesare, CEC, Area Executive Chef, Sodexho Marriott Services
