American-Style Chicken Po' Boy

• When fries have 10 minutes remaining, roughly chop tomato. 
• Finely chop garlic. Thinly slice spring onion.
• In a medium bowl combine tomato and a drizzle of white wine vinegar and olive oil. Season to taste with salt and pepper.
• In a second medium bowl, combine All-American spice blend, a drizzle of olive oil and a pinch of salt. Add peeled prawns, tossing to coat.
• In a small bowl, combine sweet chilli sauce and the mayonnaise. 

• Slice hot dog buns in half lengthways, 3/4 of the way 
through.
• In a small microwave-safe bowl, add garlic and  half the butter. Microwave in 10 second bursts,  until melted.
• Once fries are done, spread garlic butter on buns, then place in air fryer basket and cook until heated through, 2-3 minutes.

TIP: No air fryer? Spread garlic butter on buns, then bake directly on a wire oven rack until heated through, 3 minutes.  

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side.

 
TIP: Chicken is cooked through when it is no longer pink inside.

• Fill buns with mixed salad leaves, tomato, chicken and spring onion.
• Drizzle over half the sweet chilli-mayo.