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skinless teriyaki marinade mayonnaise sriracha scallions kosher salt pineapple vegetable oil sesame seeds baguette shredded red cabbage
Viewed: 79 - Published at: 9 years agoIngredients
- 1 1/2 pounds skinless, boneless chicken breasts
- 1/2 cup prepared teriyaki marinade, plus more for serving
- 2/3 cup mayonnaise
- 1 tablespoon Sriracha (Asian chile sauce)
- 2 scallions, white parts only, thinly sliced
- Kosher salt and freshly ground pepper
- 1/4 small pineapple, peeled, cored and cut into 1/4-inch-thick slices
- Vegetable oil, for the grill
- 3 tablespoons toasted sesame seeds
- 1 24 -inch baguette
- 2 cups shredded red cabbage
Method
- Place the chicken breasts between two pieces of plastic wrap and pound to about 3/4 inch thick.
- Remove the plastic wrap, then combine the chicken and teriyaki marinade in a large freezer bag and refrigerate 1 to 2 hours.
- Preheat a grill to medium high.
- Mix the mayonnaise, Sriracha and scallions in a bowl; season with salt and pepper.
- Grill the pineapple slices until charred, about 2 minutes per side.
- Remove the chicken from the marinade and season with salt and pepper.
- Lightly oil the grill grates with the vegetable oil using a paper towel or silicone brush.
- Grill the chicken until cooked through, 5 to 7 minutes per side.
- Coat in the toasted sesame seeds and then thinly slice on the diagonal.
- Sandwich build: Split the baguette in half lengthwise and lightly toaston the grill.
- Schmear the mayo mixture on the baguette top.
- Layer the chicken on the baguette bottom.
- Top with the grilled pineapple, cabbage and the baguette top.
- Cut into individual sandwiches and serve with more teriyaki marinade.
- Photograph by Kang Kim
