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    Bangkok Chicken Sandwich

    List of Ingredients

    • 6 ounces frozen pineapple juice concentrate, thawed, undiluted
    • 6 tablespoons East Meets West Spicy Ginger Teriyaki Sauce
    • 4 cloves garlic, minced finely
    • 1 tablespoon plus 1 teaspoon Penzey's Bangkok Blend
    • 1/2 cup mayonnaise
    • 6 boneless skinless chicken breast halves
    • 6 San Franscisco style wheat rolls
    • toppings, such as caramelized onion, lettuce and tomato


    1. Combine pineapple concentrate, Spicy Ginger Teriyaki Sauce, garlic and Bangkok Blend in a zip-top bag.

    2. Measure mayo into a small bowl and add 2-3 tbl. of the marinade mixture and 1 tsp. Bangkok Blend. Mix well and chill.

    3. Pierce chicken with the tip of a sharp knife in several times all over. Place in bag with marinade and make sure the chicken is coated well. Marinate in the refrigerator at least 4 hours.
    4. Grill chicken, and when it is almost done, toast rolls lightly. Spread the mayo mixture on the rolls, cut the chicken in half lengthwise and fit on the roll.

    5. Top with favorite toppings and serve.




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