Teriyaki Chicken Sandwich with Sesame Mayo
This Teriyaki Chicken Sandwich with Sesame Mayo has juicy teriyaki chicken, & topped with fresh pineapple, red onion, & a sweet sesame mayo.
Ingredients
Teriyaki Sauce (can make homemade or use store-bought)
- 2 cups brown sugar
- 1 cup soy sauce
- 1/8 cup apple cider vinegar
- 1 tablespoon fresh ginger, grated fine
- 2 tablespoons cornstarch
- 1/2 cup water
Teriyaki Sesame Mayo
- 2/3 cup mayo
- 1/3 cup Teriyaki sauce
- 1 teaspoon sesame oil
Sandwich Ingredients
- 4-8 chicken breasts (1 per person / per sandwich)
- mozzarella cheese, sliced (1-2 slices per sandwich)
- brioche buns
- fresh pineapple, sliced into thin discs (1-2 slices per sandwich)
- red onion, sliced thin
- arugula
- olive oil
- salt
Instructions
Teriyaki Sauce
- You can either buy pre-made Teriyaki Sauce (this Soy Vay brand is my favorite store-bought Teriyaki sauce), or you can make your own!If you make it homemade you'll want to start with this sauce, so you can use it to make the mayo, and then to brush on top of the chicken.
- In a medium to large saucepan (make sure it is bigger than you think, because this sauce does bubble up quite a bit), set over medium-high heat, whisk soy sauce, sugar, vinegar, and fresh ginger. Heat to a low rolling boil. Stir as it heats.
- In a small, separate bowl, combine cornstarch and water. Whisk until lumps are gone.
- Add cornstarch and water mixture to boiling soy sauce mixture. (Don't add until it's boiling or it won't thicken.) Whisk together.
- Keep whisking until sauce is bubbling again. Let bubble for 1-2 minutes.Turn heat down to medium-low and let it simmer for 7-9 minutes, stirring constantly, until thickens. Once thick, remove from heat and set aside.
Teriyaki Sesame Mayo
- Add all ingredients to a jar or airtight container and whisk well, until combined.
- Cover and chill in the fridge until ready to serve.
Making the Sandwiches
- When you're ready to make the sandwiches, begin by heating a large skillet pan over medium-high heat.
- Add 1-2 tablespoons of oil to cover the bottom of the pan, then transfer the chicken breasts to the pan. Lightly salt the chicken, then cover and let the chicken cook for 5-6 minutes on each side, until golden brown on the outside and juicy on the inside.(If you'd like thinner pieces of chicken you can pound it with a meat mallet before searing in the pan).
- Once chicken is cooked, remove from pan to rest, and lightly salt.
- Once you're ready to serve the sandwiches, toast the Brioche buns with a slice or two of the mozzarella cheese on top, until it is melted.
- Assemble the sandwiches by adding the seared chicken breast on top of the brioche bun, the brushing the chicken breast generously with teriyaki sauce.
- On top of the teriyaki chicken add the pineapple, red onion, and arugula. Generously slather the Teriyaki Sesame Mayo onto the bun and close the sandwich.Best to eat these right away because they can be messy - but they are delicious. Enjoy!!