Teriyaki Chicken Sandwiches

Teriyaki Chicken Sandwiches

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

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