Lilikoi Mustard Chicken Salad Sandwich

Lilikoi Mustard Chicken Salad Sandwich

Prep: 25 Minutes Cook: 15 Minutes Serves: 4 Submitted by: Chef Bert Agor, Jr.


4 each King's Hawaiian Mini Sub Rolls
1/2 teaspoon Butter to toast roll
2 each 8-10 ounce fresh chicken breast
To taste sea salt
To taste Fresh Ground Pepper
1 ounce canola oil
2 each Celery stalks
1/4 each Red bell pepper
1 cup mayonnaise
2 tablespoons Parsley
1/4 cup Auntie Liliko'i Passion Fruit Mustard (available online at
2 ounces shredded sharp cheddar cheese
Ingredients for Home Made Pickles
1 each Hot house english cucumber (for pickles)
2 cups White wine vinegar (for pickles)
1 teaspoon Fresh dill, chopped (for pickles)
To taste Sea salt (for pickles)
To taste Fresh ground black pepper (for pickles)


Step 1
Pre-heat oven to 350 degrees.

Step 2
Season chicken breasts on both sides with sea salt and fresh pepper. With 1 oz of canola oil, sear in a grill skillet or sauté pan. Use medium high heat and sear to a golden brown on each side.

Step 3
Place chicken on roasting pan and finish in oven preheated to 350 degrees for about 10 minutes or until check reaches an internal temperature of 170 degrees. Remove from oven and chill in refrigerator.

Step 4
Make pickles. Cut cucumber cut into 1/4

Step 5
Dice celery and red bell pepper to 1/4

Step 6
Remove chilled chicken and chop into fine pieces. Place into mixing bowl with cut vegetables.

Step 7
Add mayonnaise to bowl with parsley and salt and pepper to season. Mix well. Then lightly mix in the Aunty Liliko'i Passion Fruit Mustard. Don't over mix. Ideally, you'll see swirls of mustard in the finished mix.

Step 8
Place butter in sauté pan and toast to golden brown. Place on serving plate.

Step 9
On oven safe platter, place bottoms of mini sub buns, then chicken salad mix. Sprinkle shredded cheddar cheese on top and broil for 30 to 40 seconds or until cheese is melted.

Step 10
Transfer to serving plate. Place pickles on top. Then add top buns and skewer.