Teriyaki Chicken Sandwiches

Name: Teriyaki Chicken Sandwiches
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings.
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

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.

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.

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