These simple sandwiches are fun to make and eat. I love the combination of teriyaki seasonings with chicken and pineapple.
Prep Time: 30 minutes
Cook Time: 6 minutes
Ingredients:
- 1/3 cup mayonnaise
- 1 Tbsp. teriyaki baste and glaze sauce
- 1 Tbsp. toasted sesame seeds
- 1 tsp. grated ginger root
- 1 Tbsp. honey
- 4 boneless, skinless chicken breasts
- 2 Tbsp. teriyaki baste and glaze sauce
- 8 oz. can pineapple slices, drained
- 8 slices sourdough bread
- 4 slices Swiss cheese
- 3 Tbsp. mayonnaise
Preparation:
In small bowl, combine mayonnaise, 1 Tbsp. teriyaki sauce, sesame seeds, ginger root and honey and blend well. Cover and refrigerate.
Brush 2 Tbsp. teriyaki sauce on chicken breasts and set aside. Pat pineapple slices dry with paper towel and grill on George Foreman two sided grill until tender and hot, about 1-2 minutes. Remove from grill. Grill chicken breasts on George Foreman two sided grill for 4-6 minutes until thoroughly cooked.
Slice chicken. Then spread reserved mayonnaise mixture on one side of each piece of bread. Make a sandwich with grilled chicken slices, cheese, and grilled pineapple.
Spread a thin layer of mayonnaise on the outsides of the sandwiches. Grill in the two-sided grill until bread is toasted and cheese is melted. Cut sandwiches in half and serve immediately. 4 - 6 servings
