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Teriyaki Chicken Sandwiches

 Teriyaki Chicken Sandwiches
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.
4 ServingsPrep: 15 min. + marinating Broil: 10 min.


  • 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


  • 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.

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Teriyaki Chicken Sandwiches (continued)

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