Teriyaki Chicken Sandwiches
MAYONNAISE:
1/3 cup mayonnaise
2 teaspoons teriyaki baste and glaze
2 teaspoons finely chopped green onions
1 teaspoon honey
1 teaspoon toasted sesame seeds
1 teaspoon grated fresh gingerroot
SANDWICH:
4 boneless skinless chicken breast halves
4 teaspoons teriyaki baste and glaze
4 kaiser rolls, split
8 ounces pineapple slices, well drained
4 leaves green leaf lettuce
2 teaspoons chopped green onions
Heat grill. In small bowl, combine all mayonnaise ingredients; blend well. Set aside or refrigerate until ready to use. Place 1 chicken breast, boned side up, between 2 pieces of plastic wrap. Working from center, gently pound chicken with rolling pin until about 1/2 inch thick; remove wrap. Repeat with remaining chicken breast halves. Brush flattened chicken with about 2 tsp. of teriyaki baste and glaze. Refrigerate until ready to use.
When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals. Cook 8-10 minutes or until chicken is fork tender and juices run clear (turn once aned baste with remaining 2 tsp. teriyaki sauce). to toast rolls, place cut side down on gas grill during last 1-2 minutes of cooking time. Place pineapple slices on grill; cook 1 minute, turning once.
Spread half of sesame ginger mayo evenly onto bottom halves of rolls. top with lettuce, chicken, remaining mayo and pineapple slices. Sprinkle with green onions. Cover with top halves of rolls. To broil chicken, place on broiler pan; broil 4-6 inches from heat using times as above as a guide, turning once and brushing with remainig 2 tsp. teriyaki sauce. Place rolls, cut side up, and pineapple slices on broiler pan. Broil 1-2 minutes, turning pineapple once. Makes 4 sandwiches.
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