Teriyaki Chicken Hoagie Club Sandwich Recipes

Steps:

• Place the chicken breasts between two pieces of plastic wrap and pound to about 3/4 inch thick. Remove the plastic wrap, then combine the chicken and teriyaki marinade in a large freezer bag and refrigerate 1 to 2 hours.
• Preheat a grill to medium high. Mix the mayonnaise, Sriracha and scallions in a bowl; season with salt and pepper.
• Grill the pineapple slices until charred, about 2 minutes per side. Remove the chicken from the marinade and season with salt and pepper. Lightly oil the grill grates with the vegetable oil using a paper towel or silicone brush. Grill the chicken until cooked through, 5 to 7 minutes per side. Coat in the toasted sesame seeds and then thinly slice on the diagonal.
• Sandwich build: Split the baguette in half lengthwise and lightly toaston the grill. Schmear the mayo mixture on the baguette top. Layer the chicken on the baguette bottom. Top with the grilled pineapple, cabbage and the baguette top. Cut into individual sandwiches and serve with more teriyaki marinade.

Steps:

• 1. Slice chicken breast in half horizontally and place in between plastic wrap. With a mallet pound chicken into thin cutlets about ¼ inch thick place in a zip lock bag with Kona coast marinade and marinate 30 minutes.
• 2. In a frying pan cook bacon until crispy place on paper towel to drain excess fat.
• 3. Preheat grill on medium high heat and cook chicken for 5 minutes turn and cook additional 4 minutes.
• 4. Cut rolls in half and place cut side down and grill just until lightly toasted
• 5. To assemble sandwich on bottom roll place one layer of the pepper rings top with chicken cutlet, a slice of cheese, 2 pieces of bacon, 3 slices tomatoes, 2 lettuce leaves and 2 tablespoon coleslaw top with top bun. Repeat for remaining five sandwiches.

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.

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.

Steps:

• In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through. Spoon chicken mixture onto each bun bottom; replace tops.