Chicken Teriyaki Sandwich

Do you ever go to Penn Station?

No, not New York City.  Although that place is cool too.  I mean the place that makes hot subs with fabulous fresh-baked bread.

So anyway, we love it.  The subs are fresh and hot and creative.

The chicken teriyaki sandwich is one of my favorite things there.  But we don't eat out that much because, as anyone with two toddlers knows, it's just not that fun to eat out with two children who are more interested in causing a giant disruption and running circles around the table than actually sitting still and eating.

So I decided I could make this sandwich at home.  I think it's a pretty good knock-off.

Let me know what you think.

We have a toasted sub roll slathered with mayo, topped with teriyaki chicken, sauted onions and mushrooms.  Oh, and Swiss cheese. 

Broiled until bubbly.
Yes please.

I make these sandwiches in twos because me + my husband = two. 

Our girls are a bit too young to eat a large, hot sandwich.  Although Big Sister informed me today that she "got older," as in "I got older so I don't have to sit in my carseat anymore."

That's a negative, sister.

Here are the rolls I used.  They're really good.  I get them at Meijer and they're usually on sale.  They also freeze well.  I know this because I've done it. 

I generally make the Chicken Teriyaki Sandwich and the Italian Sandwich (will show you that later this week) within a few days of each other and then freeze the other four rolls for later.

So adjust this recipe to how many sandwiches you need.  It's easy to adjust.  Even if you're bad at math like me.

Saute your mushrooms and onions first.  You want the mushrooms to be soft but the onions to still have a little texture left.  Just don't cook them to death.

Put these aside and work on the chicken.

Saute some chicken - one small chicken breast per sandwich is a good ratio.  Chop it up with the sharp end of a spatula when it's mostly through cooking. 

And now you can toss in the teriyaki sauce.  This is a teriyaki sandwich after all.  Make your own teriyaki if you are really smart.  But if you're not, use the bottled stuff.  You better believe I use the bottled stuff.  It's good, so why complicate your life with things like homemade teriyaki sauce?

That's what I tell myself anyway.

Toast your bread.

And then smear mayo on it.

And pile on the chicken, mushrooms, onions, and then top it with Swiss cheese.

These are so stinkin' good.

You'll think you went to Penn Station.

Now, if only I could figure out how to make those fresh-cut fries...

Chicken Teriyaki Sandwich

Makes 2 sandwiches

2 sub rolls (6 inch)

2 T mayonnaise

1 T butter

1 smallish sweet onion (or half of a huge sweet onion), sliced

8 oz. mushrooms, sliced

1/4 tsp salt

1/4 tsp pepper

2 chicken breasts

1/4 cup teriyaki sauce (I use Kikkoman brand)

4 slices Swiss cheese

Melt the butter in a skillet and saute the onions and mushrooms for about 8 minutes.  Season with the salt and pepper.  Set aside.  In the same skillet, saute the chicken breasts until cooked, chopping roughly with the sharp end of a metal spatula while it cooks.  You want the chicken to be in bite size pieces.  Stir in the teriyaki sauce when the chicken is done.

Split the rolls and toast them under the broiler on a sheet pan until they are lightly toasted.  Spread the rolls with the mayonnaise.  Pile the chicken and mushroom/onion mixture on the rolls and top with the Swiss cheese.  Be generous with the cheese - 2 slices on each sandwich is good.  Broil it again for a few seconds until the cheese melts.  But BE CAREFUL - the broiler will ruin your delicious sandwich very quickly!

Enjoy your Penn Station sub at home!