Teriyaki Chicken Sandwiches Recipe

4.5 1 2
Teriyaki Chicken Sandwiches Recipe
Teriyaki Chicken Sandwiches Recipe photo by Taste of Home
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Teriyaki Chicken Sandwiches Recipe

Read Reviews
4.5 1 2
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Broil: 10 min.
MAKES:
4 servings
TOTAL TIME:
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 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.
Originally published as Teriyaki Chicken Sandwiches in Country Chicken Cookbook 1995, p22

  • 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
  1. 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.
  2. Drain and discard marinade from chicken. Broil chicken 4 in. from the heat for 5 minutes per side or until a thermometer reads 170°.
  3. 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.
Originally published as Teriyaki Chicken Sandwiches in Country Chicken Cookbook 1995, p22

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s_pants User ID: 174050 237050
Reviewed Nov. 9, 2015

"Simple, easy and delicious! I put them on crushed whole wheat sandwich rolls."

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