Grilled Teriyaki Chicken Sandwich

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By: Andrew Chase

This chicken sandwich was developed for the takeout lunch menu at my first restaurant in Toronto, the Berkeley Café. It became so popular that it gained a place on the lunch menu and that of every subsequent restaurant. I've simplified the teriyaki sauce so you can make it at home.

Ingredients

4 boneless skinless chickens breasts; 2 tsp (10 mL) vegetable oil; 1/3 cup teriyaki sauce; 4 thick slices crusty bread; 4 leaves leaf or frisée lettuces; 4 tsp (20 mL) toasted sesame seeds
Caper Mayonnaise::: 1/2 cup (125 mL) light mayonnaise; 2 tbsp (25 mL) extra-virgin olive oil; 1 tbsp (15 mL) minced capers; 2 tsp (10 mL) Dijon mustard; 2 tsp (10 mL) lemon juice; 1/4 tsp (1 mL) white pepper

Preparation

Caper Mayonnaise: In small bowl, mix together mayonnaise, oil, capers, mustard, lemon juice and pepper; set aside.

Brush chicken on both sides with oil. Place on greased grill over medium-high heat; close lid and grill, turning once, for 8 minutes. Brush both sides with some of the Teriyaki Sauce; close lid and grill, turning and brushing with remaining sauce, until no longer pink inside, about 2 minutes. Let stand for 3 minutes; cut crosswise into slices.

Spread Caper Mayonnaise on bread; top with lettuce and chicken. Sprinkle with sesame seeds.

Tip: In the summer, top the sandwich with slices of ripe tomatoes and serve with this refreshing Greek watermelon and feta salad: chop watermelon to make about 4 cups (1 L and toss with 1 cup (250 mL) cubed feta cheese; sprinkle with a little olive oil, pepper and shredded fresh mint.

Serving(s): 4

Nutritional Information
Per serving: about
Calories	447
Protein	35 g
Fat (total)	23 g
Sat. Fat	4 g
Carbohydrate	23 g
Fibre	1 g
Cholesterol	88 mg
Sodium	1.299 mg
Calcium	4 % RDI
Iron	16 % RDI
Vitamin A	3 % RDI
Vitamin C	5 % RDI
Folate	20 % RDI

Also in this menu:

Kitchen table: culinary diversity

Source

Homemakers Magazine: June 2005

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