Food > Recipe Directory > Courses/Meal Type > Lunch > Grilled Teriyaki Chicken Sandwich
Grilled Teriyaki Chicken Sandwich Recipe
Grilled Teriyaki Chicken Sandwich
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
| 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:
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Source
Homemakers Magazine: June 2005
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