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Teriyaki Chicken Sandwiches Recipe

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After trying a similar sandwich in Hawaii, I was inspired to create my own. My sister-in-law contributed the marinade and together we came up with this hearty version.

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4 Servings
Prep: 15 min. + marinating Broil: 10 min.

Ingredients

1/2 cup canola oil
1/4 cup soy sauce
3 tablespoons honey
2 tablespoons white wine vinegar
1 teaspoon ground ginger
3/4 teaspoon garlic powder
4 boneless skinless chicken breast halves (about 1-1/2 pounds)
4 hard rolls or croissants
1 cup finely shredded lettuce
8 tomato slices
4 green pepper rings
1/4 cup mayonnaise, optional

Directions

In a blender, combine the first six ingredients; cover and process until smooth. Reserve 1/4 cup. Pour remaining sauce into a large resealable plastic bag. Add chicken; seal and refrigerate overnight.
Drain and discard marinade from chicken. Broil chicken 4 in. from the heat for 5 minutes per side or until a meat thermometer reads 170°.
On bottom half of each roll or croissant, layer lettuce, tomatoes, chicken and green pepper. Drizzle with reserved sauce; spread with mayonnaise if desired. Replace tops. Yield: 4 servings.

Editor's Note: Chicken may be grilled, covered, over low coals for 10-12 minutes or until juices run clear.

Teriyaki Chicken Sandwiches published in Country Chicken Cookbook , p22

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