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 SANDWICHES
After trying a similar sandwich in Hawaii, I was inspired to create my own. My sister-in-law contributed the marinade and together we came up with this hearty version.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts :
TERIYAKI SANDWICHES
The meat for these sandwiches comes out of the slow cooker tender and flavorful. Living in the foothills of the Cascades, we frequently have deer and elk in the freezer. I sometimes substitute one or the other in this recipe, and it never tastes like game. -Bernice Muilenburg, Molalla, Oregon
Provided by Taste of Home
Categories Lunch
Time 7h30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cut steak into thin bite-size slices. In a 3-qt. slow cooker, combine the soy sauce, sugar, ginger and garlic. Add steak. Cover and cook on low for 7-9 hours or until meat is tender. , Remove meat with a slotted spoon; set aside. Carefully pour liquid into a 2-cup measuring cup; skim fat. Add water to liquid to measure 1-1/2 cups. , Pour into a large saucepan. Combine cornstarch and water until smooth; add to pan. Cook and stir until thick and bubbly, about 2 minutes. Add meat and heat through. , Brush rolls with butter; broil 4-5 in. from the heat for 2-3 minutes or until lightly toasted. Fill with meat, pineapple and green onions.
Nutrition Facts : Calories 427 calories, Fat 19g fat (8g saturated fat), Cholesterol 89mg cholesterol, Sodium 875mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 1g fiber), Protein 29g protein.
SIMPLE TERIYAKI SAUCE
This simple but amazing teriyaki sauce will take your chicken and rice to the next level!
Provided by Goat Berry Kitchen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes
Time 11m
Yield 12
Number Of Ingredients 8
Steps:
- Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.
- Mix cornstarch and 1/4 cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir sauce until thickened, 5 to 7 minutes.
Nutrition Facts : Calories 21 calories, Carbohydrate 5 g, Fiber 0.1 g, Protein 0.4 g, Sodium 302.1 mg, Sugar 3.4 g
TERIYAKI BEEF SANDWICHES
Enjoy these sandwiches made using ground beef and teriyaki that are ready in just 20 minutes - perfect for a dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 2
Number Of Ingredients 9
Steps:
- Heat closed medium-size contact grill for 5 to 10 minutes. In small bowl, mix beef, 1 tablespoon marinade, the water chestnuts, pepper, onions and garlic. Shape mixture into 2 patties, each about 3/4 inch thick.
- Place patties on grill. Close grill. Grill 8 to 10 minutes, brushing with 1 tablespoon marinade, until meat thermometer inserted in center of patties reads 160°F.
- Serve burgers on bread; top with bell pepper rings.
Nutrition Facts : Calories 380, Carbohydrate 41 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Sandwich, Sodium 830 mg, Sugar 6 g, TransFat 1 g
TERIYAKI CHICKEN SANDWICHES
A yummy grilled sandwich that I got somewhere on the internet. Time to marinate is not included in the prep or cook time.
Provided by Lvs2Cook
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 615.1, Fat 32.9, SaturatedFat 4.6, Cholesterol 75.5, Sodium 1458.4, Carbohydrate 47, Fiber 2.4, Sugar 15.6, Protein 33.3
TERIYAKI-PINEAPPLE PORK SANDWICHES
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat. Cook bell pepper in oil 3 to 4 minutes, stirring frequently, until crisp-tender. Remove from skillet; set aside.
- In same skillet, cook pork, onion and garlic-pepper blend over medium-high heat 7 to 9 minutes, stirring occasionally, until pork is no longer pink in center. Stir in teriyaki sauce and reserved pineapple juice; cook about 2 minutes, stirring occasionally, until heated through.
- Meanwhile, set oven control to broil. On cookie sheet, place buns, cut side up. Broil with tops 5 to 6 inches from heat 1 to 2 minutes or until lightly toasted.
- Using slotted spoon, fill buns with pork mixture. Top with pineapple slices and bell pepper. Serve sandwiches with teriyaki-pineapple sauce from pan for dipping.
Nutrition Facts : Calories 390, Carbohydrate 37 g, Cholesterol 70 mg, Fiber 2 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1700 mg, Sugar 16 g, TransFat 0 g
TERIYAKI STEAK SANDWICH WITH A TWIST
We really enjoyed this steak sandwich, it takes teriyaki to a new level. The longer it marinates the better it tastes. Tastes great at 8 hours but is even better after 24 hours. Please note that preparation time does not include the marinating time.
Provided by Baby Kato
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Marinade.
- Place all the marinating ingredients in a large shallow bowl and stir well.
- Next add the sirloin steak slices to the marinade, cover the bowl and place in the fridge to marinate 8 to 24 hours.
- When ready to assemble your sandwich take the marinated meat out of the fridge and set on counter until needed. The meat should be at room temperature before frying it.
- Vegetable Topping.
- In a large pot sauté the cabbage, garlic, salt and pepper in the sesame oil for 3 to 5 minutes.
- Next add the vegetable broth, vinegar and miring and braise on medium low heat for 10 to 15 minutes, until tender. Taste and season with additional salt and pepper if desired. Keep warm till needed.
- Assembling Sandwich.
- Remove the steak from the marinade, reserving marinade in a small covered pot. Place the pot on medium high heat and boil for 10 minutes, watching that it doesn't boil dry. Simmer on lowest heat until needed.
- Panfry the steak slices on high heat in vegetable oil until lightly browned, remove from pan and put back in boiled marinade and simmer on lowest heat.
- Lightly toast and butter the Kaiser rolls; add the sliced steak and top with cabbage.
- Best when served warm.
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