Chicken Teriyaki Sandwich

Ingredients

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• 1/4 teaspoon red pepper flakes
• 2 tablespoons teriyaki sauce
• 1 tablespoon vegetable oil
• 1 baguette, split lengthwise
• 4 slices cheddar cheese
• 1/2 cup shredded lettuce
• 1/4 red onion, thinly sliced
• 1 tomato, thinly sliced
• 1/2 cucumber, thinly sliced
• Mayonnaise, for spreading
• 1 baguette, split lengthwise
• 4 slices cheddar cheese
• Mayonnaise, for spreading
• 1/2 cup shredded lettuce
• 1/4 red onion, thinly sliced
• 1 tomato, thinly sliced
• 1/2 cucumber, thinly sliced
• Cooked chicken teriyaki

Instructions

1. In a bowl, combine chicken pieces, soy sauce, honey, ginger, garlic, and red pepper flakes. Marinate for at least 15 minutes.
2. Heat vegetable oil in a skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes.
3. Pour teriyaki sauce over the chicken and stir to coat. Cook for another 1-2 minutes until the sauce has thickened.
4. Preheat oven to 350°F (175°C).
5. Place the baguette halves on a baking sheet and top each with 2 slices of cheddar cheese. Toast in the oven for 2-3 minutes, or until the cheese is melted.
6. Spread mayonnaise on the inside of the top halves of the baguettes.
7. Layer lettuce, red onion, tomato, and cucumber on the bottom halves of the baguettes.
8. Top with the cooked chicken teriyaki.
9. Place the top halves of the baguettes over the filling.
10. Serve immediately.