Chicken Teriyaki & Pineapple Sandwich

I got this recipe from my Mother-in-Law. They are much better on a grill, but we use our Panini Maker until we own one. We absolutely love these!

Ingredients:

• 8 slices of chicken - I like to use cutlets, so it's thinner meat
• 1 bottle Soy Vay 20-oz Island Teriyaki Marinade (see picture below)
• 1 Can Pineapple Slices
• 8 Pieces Swiss Cheese
• 8 Hamburger Buns
• Mayo

Directions:

1) Place the chicken in a large ziplock bag and pour 3/4 bottle of Teriyaki Marinade over the chicken. Massage the chicken to make sure each piece is covered in marinade. Marinade chicken overnight or for a few hours in the fridge.

2) When you're ready to eat, cook the chicken on a BBQ. Add one sliced pineapple ring followed by a slice of swiss cheese on top of the chicken until the cheese melts.

3) We like to layer a bottom bun, mayo, chicken and a top bun to make a sandwich. We use the remaining 1/4 bottle of fresh marinade as a dipping sauce for our sandwiches.


Makes 8 sandwiches.