We love grilling on the BBQ, and we love sandwiches (obviously), so this sandwich was bound to come about sooner or later. Neither of us has done a lot of grilling growing up, so we’re discovering the joy of barbecuing together. We frequently use chicken, and have learned (after a few… mishaps) to get it moist and tender. Grilling chicken usually involves a marinade or a rub, since chicken by itself can be a bit bland. This particular recipe calls for teriyaki sauce, which is great for marinades.
Sandwich Recipe
- 1/2 grilled chicken breast
- 1 roll of sourdough bread
- 2 slices of strong cheese
- 3 tsp sun dried tomato pesto
- 1/2 tsp fennel
- 2 slices of onion (a full cross-cut of the onion)
- 4 slices of squash
- 1 clove of garlic
- 1 tbs olive oil
- 1/2 tsp pepper
Grilled Teriyaki Chicken Recipe
- 2 chicken breasts without bone
- 4 tbs teriyaki marinade sauce
- 2 tsp rajma masala
- 2 tsp onion powder
- 2 tsp honey
- 2 tsp dukkah
- 1 tbs olive oil
The Marinade
Mix the teriyaki sauce, rajma masala, onion powder, honey, dukkah and olive oil together in a bowl. Add the chicken and rub in the marinade. Leave covered in refrigerator for 2-5 hours.
Making the Sandwich
Rub the squash and onion in olive oil, and sprinkle the ground pepper on them. Take one garlic clove and squish it on top, making sure to rub some of all the pieces as well.
Grill the two marinated chicken breast on your BBQ, until they are fully cooked, yet moist and tender. A few minutes before the chicken is done, place the onion and squash on the BBQ, and grill them as well.
Cut the roll in half, and on one side spread the sun dried tomato pesto. Sprinkle with fennel seeds. On the other side of the roll, lay out the cheese. In a toaster oven, toast both pieces until they are golden brown, and the cheese melted.
Remove the bread from the oven, and place an entire chicken breast on the slide with the sun dried tomato. Spread the grilled onion on top of the chicken. On the other half, layout the squash pieces. Carefully, with a swift action, combine the two halves and enjoy a fantastic chicken sandwich.
This is an amazing looking sandwich. Do you find 2-5 hours long enough for the marinade? Grilled chicken breast I’ve done in the past seemed to do better if I left in the fridge for over 24 hours.
I would tend to agree, and leaving it overnight is a good idea if you have the time. This specific marinade however was pretty strong, and we left it for just 3 hours this time, which turned out to be plenty. Our chicken was already defrosted when we started (Sometimes we soak it while defrosting over night too), and it took to this one pretty well. It is a very fluid marinade, which further helps it getting picked up by the chicken. Classic BBQ marinades are very heavy, and don’t absorb quite as fast.