Teriyaki Chicken Sandwiches

Teriyaki Chicken Sandwiches

After trying a similar sandwich in Hawaii, the recipe submitter was inspired to create their own. Their sister-in-law contributed the marinade, and together the ycame up with this hearty version.

1/2 cup vegetable 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

Combine the first six ingredients in a blender; process for 30 seconds. Reserve 1/4 cup. Pour remaining sauce into a large resealable plastic bag. Add chicken; seal and refrigerate overnight. Drain, discarding marinade. Broil chicken 4 in. from the heat for 5 minutes on each side or until juices run clear. On the bottom half of each roll or croissant, layer lettuce, tomato, chicken and green pepper. Drizzle with reserved sauce; spread with mayonnaise if desired. Top with other half of roll or croissant. Yield: 4 servings.

Chicken may be grilled, covered, over low heat for 10-12 minutes or until juices run clear.

Source: From Taste of Home Annual Recipes 2000

You’ve mentioned that the chicken can be broiled or grilled but can it be just baked?

That’s a statement from the original recipe in Taste of Home magazine.