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Sandwiches - Bangkok Chicken Sandwich Post by :moneyex2 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1352

Click below to download : Sandwiches - Bangkok Chicken Sandwich (Format : PDF)

Sandwiches - Bangkok Chicken Sandwich

6 ounces frozen pineapple juice concentrate, thawed, undiluted
6 tablespoons East Meets West Spicy Ginger Teriyaki Sauce®
4 cloves garlic, minced finely
1 tablespoon plus 1 teaspoon Penzey's Bangkok Blend
1/2 cup mayonnaise
6 boneless skinless chicken breast halves
6 San Franscisco style wheat rolls
toppings, such as caramelized onion, lettuce and tomato

Combine pineapple concentrate, Spicy Ginger Teriyaki Sauce, garlic and Bangkok Blend in a zip-top bag.

Measure mayonnaise into a small bowl and add 2-3 tbl. of marinade mixture and 1 tsp. Bangkok Blend. Mix well and chill.

Pierce chicken with tip of a sharp knife in several times all over. Place in bag with marinade and make sure chicken is coated well. Marinate in refrigerator at least 4 hours.

Grill chicken, and when it is almost done, toast rolls lightly. Spread mayonnaise mixture on rolls, cut chicken in half lengthwise and fit on roll. Top with favorite toppings and serve.
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6 pitas (6-inch) 2 cups barbecue sauce 2 cups chopped cooked chicken 1/2 pound smoked Gouda cheese, cut into 1/4-inch slices 1/2 medium red onion, sliced thinly 1/4 cup chopped cilantro Additional barbecue sauce and chopped cilantro for garnish Preheat the oven to 400 F. Set the pitas on a cookie sheet. Spread each with 1/4 cup barbecue sauce. Top with chicken, smoked Gouda and onion. Bake the pitas for 15 to 20 minutes, until the cheese is melted and golden-brown. Remove from the oven, sprinkle the top with chopped cilantro, and roll up. Secure with toothpicks. Serve with additional barbecue

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6 boneless, skinless chicken breasts Marinade: 2 cloves garlic, minced 1 tsp salt 1/2 tsp ground white pepper 1/4 cup lemon juice 1/4 cup olive oil 1/2 cup white vinegar 1 tsp freshly grated nutmeg Wash and pat chicken dry. Slice. Mix all marinade ingredients in a glass bowl. Add chicken and marinate 4 to 5 hours, or overnight, in the refrigerator. Spread chicken and marinade in a casserole dish. Bake at 400° about 40 minutes, or until cooked. Sauce: 5 cloves garlic, minced 1 medium potato, cooked 1 cup mayonnaise olive oil Mash garlic with the potato. Add the mayo.