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Grilled Bangkok Chicken Sandwich




Source of Recipe


Recipe By : Terrytx at Mimi’s Cyber-Kitchen.


List of Ingredients




6 oz. frozen pineapple juice concentrate, thawed, undiluted
6 Tblsp. East Meets West Spicy Ginger Teriyaki Sauce®
4 cloves garlic, minced finely
1 Tblsp. plus 1 tsp. Penzey's Bangkok Blend
1/2 cup mayonnaise
6 boneless skinless chicken breast halves
6 San Francisco-style wheat rolls
Toppings, such as caramelized onion, lettuce and tomato


Recipe



Combine pineapple concentrate, Spicy Ginger Teriyaki Sauce, garlic and Bangkok Blend in a ziploc bag. Measure mayonnaise into a small bowl and add 2-3 Tblsp. marinade mixture and 1 tsp. Bangkok Blend. Mix well and chill. Pierce chicken with tip of a sharp knife several times all over. Place in bag with marinade and make sure chicken is coated well. Marinate in refrigerator at least 4 hours. Grill chicken, and when it is almost done, toast rolls lightly. Spread mayonnaise mixture on rolls, cut chicken in half lengthwise and fit on roll. Top with favorite toppings and serve. Serving Size: 6.

**Personal note** - If you can’t find the particular Teriyaki sauce mentioned above (I didn’t), just use plain old teriyaki sauce or soy sauce and a dash of powdered ginger.