Friday, September 9, 2011

Grilled Chicken Teriyaki Sandwich

Photo taken by my oldest Cherub

A grilled chicken sandwich sounded so good!

I see them on restaurant menus but I never make them at home.

I'm not sure why -- maybe I'm intimidated by the task.

In an effort to satisfy my craving, I ventured out of my comfort zone

and made this:

Photo taken by my youngest Cherub
A delicious grilled chicken teriyaki sandwich!

Here's what I did:

Grilled Chicken Teriyaki Sandwich

4 boneless, skinless chicken breasts, pounded out to similar thickness
1 bottle of your favorite teriyaki sauce (I used La Choy Teriyaki Marinade and Sauce)
1-2 onions, sliced thick
4 Hawaiian Hamburger buns
Mayonnaise
1 small can crushed pineapple, well drained
lettuce or spinach leaves

In a shallow dish, pour desired amount of teriyaki sauce over chicken and allow to marinate 2-3 hours our longer (I always go longer!). 

In another shallow dish, place a thin layer of sauce in the dish and place the thick sliced onions on top of the marinade turning to coat.  Allow to sit until ready to grill.

Take desired amount of mayonnaise into a small bowl and mix in a couple of tablespoons of well drained pineapple.  Stir until well combined, set aside.  You'll use the reamaining crushed pineapple on the sandwiches.

Grill chicken until done.  The last 5 minutes or so of the chicken cooking, place the coated onions on the grill and cook until tender.  The amount of doneness on the onions is to your taste.

Split the Hawaiian hamburger rolls in half and smear the bottom half with desired amount of pineapple mayonnaise.  Toast rolls (heating the mayonnaise mixture just a bit).

Top the toasted buns with a chicken breast, a bit of crushed pineapple, some spinach leaves, followed by some delicious grilled onions.  Place the top bun on and cut in half!

This is a juicy . . .and messy sandwich, but it's worth licking your fingers for!

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