Teriyaki Chicken Sandwiches
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
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.