Chicken Teriyaki Sandwich
Boneless chicken thighs - one per sandwich
Country French Roll - cut to size of flattened thigh
Marinade (stolen from Sunset Easy Basics)
(You can use this for baking teriyaki chicken too)
Combine in a bowl
1/4 c Soy Sauce
2 1/2 T honey
1t powdered ginger or fresh grafted ginger.
2 T Dry Sherry
1/4 c Vegetable Oil
1 clove Garlic
bit of chopped Onion
Marinade the chicken for as long as you can stand it
20-30 minutes to several hours in the frig
Cook chicken in some olive oil (the honey tends to stick to the pan), add extra ground pepper.
While chicken is cooking, slice and toast the bread
Spread mayo and mustard on the toast if desired
Create the sandwich with the chicken and optionally tomatoes, mushrooms, lettuce or other.
Enjoy and make someone else clean the pan.
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