Wednesday, June 22, 2011

Teriyaki Sandwiches

My husband is a great cook and he came up with these sandwiches one day. 

The night before we cut chicken breasts in half or flatten them.  Depends on how thick they are to begin with.  Then we merinate them over night in teriyaki or the turkey lips recipe found HERE.
 Using thin buns we spread poppy seed dressing on them and toast in the oven.  I set my oven to broil and pop these in.  It toasts them so fast I stand by the oven and watch so they don't burn.
 You can grill the chicken or cook it in a pan in the house.  The merinade will stick to the pan a little. 
  If you grill the chicken go ahead and grill the pineapple too.    After the meat is cooked we put a slice of ham, then pineapple, then a slice of swiss cheese.  I put them on a cookie sheet into a warm oven.  The cheese then melts over the top of everything.  
We serve them on thin buns so the sandwich isn't to thick to take a bite of.  I put a little more poppyseed dressing on the bun, a piece of lettuce, and finally the chicken. 

Teriyaki Chicken Sandwiches
By: Home Run Recipes

Chicken breast flattened and merinated 
Thin Buns toasted
Poppy Seed Dressing
Deli sliced Ham
Pineapple Rings
Swiss Cheese

The night before, merinate your chicken.  Grill the chicken and pineapple.  Spread poppyseed dressing on the buns and toast in the oven.  Put cooked chicken on a cookie sheet.  On each chicken breast place a slice of ham, pineapple, then swiss cheese.  Put into a warm oven until swiss cheeese melts. Serve with your toasted thin buns, more poppy seed dressing for the buns, and lettuce.