Ingredients
Sub Roll:
| Rich’s 12-inch Sub Dough | 12 each |
Jerk Shredded Chicken:
| Chicken breast, grilledmedium cube | 4.5 pounds |
| Mayonnaise | 4 cups |
| Onion, redsmall dice | ⅔ cup |
| Celerysmall dice | ⅔ cup |
| Salt, sea | 2 teaspoon |
| Pepper, black, ground | ½ teaspoon |
| Jerk sauce | 1½ cups |
| Honey | 6 tablespoons |
| Lime juice | 6 tablespoons |
| Cilantro | 6 tablespoon |
| Bell pepper, reddiced | 2 cups |
| Pineapple tidbitsdrained | 2 cups |
| Mango, freshdiced | 2 cups |
Instructions
Sub Roll:
- Proof and Bake sub rolls following manufacturer’s instructions.
Jerk Shredded Chicken:
- Using a mixing bowl, gently blend the Chicken, Mayo, Red Onion, Celery, Salt & Pepper.
- Gently stir in the Jerk Sauce, Honey & Lime Juice.
- Fold in the Red Bell Pepper, Pineapple, Mango and Cilantro.
To assemble the Jamaican Jerk Sub:
- Portion 5 ounces of the Chicken-Salsa blend in each sub roll.
Recipe Notes
Yield 12 servings
Serving Size: 5 ounces chicken salsa in each sub roll
PRODUCTION NOTE: Each 12-inch sub dough creates 2 servings.