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
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