Teriyaki Chicken Sandwiches |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
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:
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 meat 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.
|
|