INGREDIENTS

• 2 packages KING'S HAWAIIAN^® Original Sweet Rolls
• 24 Grillo's® Pickle Chips
• 1 bottle of Kona Big Wave®
• 1 32oz. box of chicken stock low sodium
• 3 Tbsp. miso
• 3 lbs. chicken breast
• 3 avocados
• 2/3 cup sour cream
• 2 cloves of minced garlic
• 1 lime, juice and zest
• 1/2 cup chopped fresh cilantro
• 1/2 tsp. salt
• 1 1/2 tsp. cayenne pepper
• 10 -12 Tbsp. butter
• 24 slices Pepper Jack cheese
• 4 Tbsp. salted butter

PREPARATION

1. Combine Chicken stock, Kona® Beer and Miso. Heat to 180°F and add chicken. Poach for 20 minutes. Chicken must reach 165° internal temperature. Remove chicken and place in bowl and cover with plastic wrap. Bring liquid to a boil and reduce by 2/3rds
2. Pull apart chicken and pour over reserved liquid. Cover and keep warm.
3. In a food processor blend avocado, sour cream, minced garlic, lime zest and juice, cilantro, salt, and cayenne.
4. Brown Butter and spread on the inside of the tops and bottoms of King’s Hawaiian® Original Hawaiian Sweet Rolls. Toast on a griddle until golden brown.
5. To assemble, cover bottom bun with 6 slices of Pepper Jack Cheese, top with 24 oz of shredded chicken, 12 Grillo’s® Pickle Chips, 6 slices of Pepper Jack then cover with top bun. Repeat.