YIELD: 12
½ cup Dijon mustard
¾ cup mayonnaise
¼ cup chopped roasted green chilies
2 Tbsps. Southwest seasoning blend, divided
2 Tbsps. chopped cilantro
3 cups prepared French fried onions, warm
12 split onion rolls, toasted
12 green leaf lettuce leaves
12 red onion slices
12 (4 oz.) grilled chicken breast filets
12 Pepper Jack cheese slices
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Make green chile mustard: Combine Dijon mustard, mayonnaise, green chilies, 1 Tbsp. Southwest seasoning and cilantro in bowl and stir to blend. Cover and refrigerate to hold.
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To prepare Southwest-seasoned French fried onions: Combine 3 cups French fried onions and 1 Tbsp. Southwest seasoning in bowl and toss to blend. Keep warm.
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For each sandwich: Spread 1 Tbsp. green chile mustard on bottom half of roll. Top with 1 lettuce leaf, 1 red onion slice, 1 chicken filet topped with 1 slice melted cheese, 1 Tbsp. green chile mustard and ¼ cup seasoned fried onions. Close with top half of sandwich.
Photo and recipe: French's Foodservice
