Marinated Chicken Sandwich
Cindy Robinson
These small sandwiches are great for large groups and a favorite for all ages.
ingredients
- 8 chicken breast halves, skinned and boned
- 1 cup soy sauce
- 1/2 cup pineapple juice
- 1/4 cup sherry
- 1/4 cup firmly packed brown sugar
- 1 t minced fresh garlic
- 8 slices Monterey Jack cheese
- 8 Kaiser rolls
- Mustard Sauce:
- 1/2 cup dry mustard
- 2/3 cup white vinegar
- 2/3 cup sugar
- 1 egg, beaten
directions
- 1
Place mustard sauce ingredients in a blender and blend until mixed well. Put the mixture in a sauté pan and cook until it thickens. Set aside.
- 2
Place chicken in a large shallow dish. Combine soy sauce, pineapple juice, sherry, brown sugar and garlic. Pour over chicken and let marinate for at least 30 minutes. Remove from marinade.
- 3
Grill chicken breasts over hot coals 25 minutes or until done, turning and basting with marinade every 5 minutes or so. Place a slice of cheese on each breast and grill another 3 minutes or until cheese melts.
- 4
Spread each side of the rolls with mustard sauce; place chicken breast on the bottom half and top with lettuce. Serve immediately.
notes
Swiss cheese can be substituted with equally good results. You can also use smaller rolls and halve the chicken breasts for smaller finger sandwiches
Source: Cindy Robinson
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