Teriyaki Chicken Hoagie Club Sandwich

Josee Lanzi


I was looking for more then a club sandwich and my hubby loves hoagies so I took the two and made it into the best sandwich we ever ate it makes six so it's perfect for game night or picnic!


★★★★★ 1 vote

30 Min
10 Min


  • 3
    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
  • 12
    butter lettuce leaves
  • 8 oz
    coleslaw deli style
  • 6
    small hoagie rolls

How to Make Teriyaki Chicken Hoagie Club Sandwich


  1. Slice 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.
  2. In a frying pan cook bacon until crispy place on paper towel to drain excess fat.
  3. Preheat grill on medium high heat and cook chicken for 5 minutes turn and cook additional 4 minutes.
  4. Cut rolls in half and place cut side down and grill just until lightly toasted
  5. To 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.

Printable Recipe Card

About Teriyaki Chicken Hoagie Club Sandwich

Course/Dish: Chicken Sandwiches
Other Tag: Quick & Easy

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