Teriyaki Chicken Hoagie Club Sandwich
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- boneless chicken breast
- 3/4 c
- kona coast marinade & grilling island teriyaki
- 16 oz
- jar mezzetta deli-sliced mild pepper rings
- 6 slice
- gouda cheese
- 12 slice
- 18 slice
- butter lettuce leaves
- 8 oz
- coleslaw deli style
- small hoagie rolls
1Slice chicken breast in half horizontally and place in between plastic wrap. With a mallet pound chicken into thin cutlets about ¼ inch thick place in a zip lock bag with Kona coast marinade and marinate 30 minutes.
2In a frying pan cook bacon until crispy place on paper towel to drain excess fat.
3Preheat grill on medium high heat and cook chicken for 5 minutes turn and cook additional 4 minutes.
4Cut rolls in half and place cut side down and grill just until lightly toasted
5To assemble sandwich on bottom roll place one layer of the pepper rings top with chicken cutlet, a slice of cheese, 2 pieces of bacon, 3 slices tomatoes, 2 lettuce leaves and 2 tablespoon coleslaw top with top bun. Repeat for remaining five sandwiches.