Teriyaki Chicken Sandwiches Recipes

TERIYAKI CHICKEN SANDWICHES

Steps:

• Preheat the oven to 250 degrees F.
• If the tenders are still attached to the chicken breasts, cut them off and reserve for another use. Carefully cut each chicken breast in half lengthwise to make two longer pieces, then add to a large resealable storage bag along with the lime juice, brown sugar and 1/4 cup teriyaki sauce. Seal and use your hands to massage the ingredients together. Marinate in the refrigerator for at least 1 hour and up to overnight.
• Heat a large cast-iron skillet between medium and medium-high heat. Sprinkle the onion rounds liberally on both sides with salt and pepper. Add 1 tablespoon coconut oil to the skillet, swirl to coat and add the onion rounds. Use a flat spatula to press down on the onions without moving them, and cook until deeply browned on the first side, 4 to 5 minutes. Carefully flip the onions (being careful to keep the rounds together) and cook until tender and browned on the second side, 4 to 5 minutes. Transfer the onions to a large plate or baking sheet. Reserve skillet.
• Whisk together the mayonnaise and remaining 2 tablespoons teriyaki sauce in a small bowl.
• If using bacon, add it to a medium nonstick skillet. Turn the heat to medium and cook until crispy, flipping halfway through, about 10 minutes. Remove to a paper towel-lined plate to drain excess oil.
• Remove the chicken from the marinade and lay on a large paper towel-lined plate to absorb any excess marinade. Sprinkle the chicken liberally on both sides with salt and pepper. Set aside.
• Place the buns, cut-side up, on a baking sheet and toast in the oven and cook until golden brown, 5 to 10 minutes.
• Add the remaining tablespoon coconut oil to the reserved cast-iron skillet and swirl to coat. Add the chicken and cook until browned on the first side, 3 to 4 minutes. Flip the chicken and cook until browned on the second side and cooked through, 2 to 3 minutes.
• Turn off the heat and top each piece of chicken with 2 pieces provolone, arranging it so that the cheese overlaps and covers the entire chicken breast. Cover and let sit until the cheese is just melted, 1 to 2 minutes. Transfer the chicken to the same plate as the onions.
• Spread the mayonnaise mixture on both sides of the buns. Layer each bun with a chicken breast, onion round, avocado slices, lettuce and bacon, if using.

TERIYAKI CHICKEN COBB SALAD SANDWICH

Steps:

• In a small bowl, whisk together all ingredients. Or add to a jar with a lid and shake vigorously to combine. Set aside (See note)
• After each baguette is cut length wise, use your hands to quickly hollow out the top and bottom of each loaf. You should leave about ¾ inch of bread.
• Brush each half liberally with Teriyaki Dressing. You'll use about ¼ cup in this step.
• Place bread on a baking sheet, cut side up, and broil for approximately 3-5 minutes or until toasted to your liking.
• Start by layering spinach on the bottom half of each loaf. Top with the sliced chicken.
• In a large bowl, combine chopped eggs, bacon, cheese, and tomatoes. Pour in remaining ¼ cup dressing. Stir to combine.
• Spoon egg mixture on top of chicken, and finish the sandwiches by putting the top piece of bread on each loaf. Cut and serve!
• Enjoy!

GRILLED TERIYAKI CHICKEN SANDWICHES

Steps:

• Heat grill. In small bowl, combine all sesame-ginger 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 or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/2 inch thick; remove wrap. Repeat with remaining chicken breast halves. Brush flattened chicken and pineapple slices with about 2 teaspoons of the 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 to 6 inches from medium coals. Cook 8 to 10 minutes or until chicken is fork-tender and juices run clear, turning once and brushing with remaining 2 teaspoons teriyaki baste and glaze. To toast rolls, place cut side down on grill during last 1 to 2 minutes of cooking time. Place pineapple slices on grill; cook 1 minute, turning once.
• Spread half of sesame-ginger mayonnaise evenly onto bottom halves of rolls. Top with lettuce, chicken, remaining mayonnaise and pineapple slices. Sprinkle with green onions. Cover with top halves of rolls.

TERIYAKI CHICKEN SANDWICHES

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.

TERIYAKI CHICKEN SANDWICHES

Steps:

• To marinate chicken and pineapple: Pound chicken to about 1/2 inches thick. The chicken breasts should be a little larger than your buns. Whisk all of the marinade/sauce ingredients together except for the cornstarch and add 1/4 cup of the marinade to a large freezer bag and add chicken. To a separate freezer bag, add the remaining marinade along with pineapple. Marinate 4 hours up to overnight.
• GRILL DIRECTIONS: Let chicken sit at room temperature for 15-30 minutes (time permitting).
• Meanwhile, grease and preheat the grill to medium heat, 375-450°F.
• Discard marinade and grill chicken undisturbed for for 6-7 minutes per side, or until chicken is cooked through. (an inserted thermometer should read 155 degrees F.), adding cheese the last couple minutes after flipping. When you flip the chicken, add the pineapple slices, to the grill. Cook 3-4 minutes per side. To toast the buns, place the buns face down on the top rack of your grill, close the lid and buns should be toasted in less than a minute.
• To grill pineapple, grease grill and lightly brush pineapple with a neutral tasting oil. Grill pineapple over direct medium heat for 7-10 minutes total, turning occasionally, until the pineapple is tender with distinct grill marks.
• SKILLET/INDOOR DIRECTIONS: Heat 1 tablespoon olive oil in a non stick over medium high heat. Add chicken and cook 3-4 minutes, or until browned. Flip chicken, cover and reduce heat to medium. Cook 5-7 minutes or until cooked through. To cook pineapple, add slices to heated skillet and cook approximately 2 minutes per side. To toast buns, place them face up on an oven rack and broil for 30 seconds or until golden.
• To make Honey Teriyaki Sauce: Whisk 1 tablespoon cornstarch to reserved marinade/sauce that you removed pineapple from. Add to a small saucepan and bring to a boil. Simmer until thickened, about 30 seconds.
• To assemble, layer chicken covered in cheese, smear with Cotija Honey Lime Avocado Spread, then stack tomatoes, drizzle with Honey Teriyaki Sauce and finish topping red onions and lettuce.

SHREDDED TERIYAKI CHICKEN SANDWICHES

Steps:

• In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through. Spoon chicken mixture onto each bun bottom; replace tops.

TERIYAKI CHICKEN SANDWICHES

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.