CHICKEN TERIYAKI SANDWICHES RECIPES
TERIYAKI CHICKEN SANDWICHES RECIPE: HOW TO MAKE IT
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.
Provided by Taste of Home
Categories Lunch
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4 servings.
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
TERIYAKI CHICKEN SANDWICHES RECIPE - FOOD.COM
A yummy grilled sandwich that I got somewhere on the internet. Time to marinate is not included in the prep or cook time.
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 6 ingredients and mix until well combined. Reserve 1/4 cup and refrigerate. Pour the rest of the sauce in a ziplock bag and add the chicken breasts. Marinate overnight in the refrigerator.
- Just before grilling (or broiling), drain and discard the marinade. Grill until juices run clear and chicken is thoroughly cooked.
- On the bottom half of each roll, layer lettuce, tomato, chicken and green pepper. Drizzle with reserved sauce. Spread with mayonnaise if desired. Top with the rest of the roll.
Nutrition Facts : Calories 615.1, FatContent 32.9, SaturatedFatContent 4.6, CholesterolContent 75.5, SodiumContent 1458.4, CarbohydrateContent 47, FiberContent 2.4, SugarContent 15.6, ProteinContent 33.3
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- Pound chicken breasts until about 1/4 inch thick all around; place in a large Ziplock bag. Combine Teriyaki sauce and brown sugar until sugar dissolves. Add 1/2 of this mixture to the bag with the chicken; seal tightly. Place bag in refrigerator for at least 4-5 hours. Preheat grill to medium heat, 375-degrees and 450-degrees. Separate remaining Teriyaki mixture into 2 separate bowls, to prevent cross contamination and use 2 separate brushes as well, one for the pineapple and one for the chicken. Open pineapple can; pour a little of the juice in a bowl; set aside. Place chicken and pineapple on the preheated grill. Brush with Teriyaki sauce every few minutes until chicken and pineapple are done, only flipping the chicken and pineapple once. On the grill or in a skillet, cook ham with a little of the reserved pineapple juice until it becomes hot. Place a piece of cooked chicken on each bottom bun; top with cheese, ham, grilled pineapple and bun top. Serve immediately with remaining grilled pineapple. 4 servings.
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