Chicken Sandwich Recipe

Pound and season

If chicken breasts are thick, place each between plastic wrap and gently pound to an even thickness (about 1/2 inch). Pat dry with paper towels. Rub each breast with 1/2 tbs olive oil and then evenly season both sides with garlic powder, onion powder, smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper.

Cook

Heat a large skillet over medium-high heat. Add the remaining 1/2 tbs olive oil and let it shimmer. Add the chicken breasts and cook undisturbed 4–5 minutes until a golden crust forms. Flip and cook 4–5 more minutes, or until internal temperature reaches 165°F (74°C). Remove to a plate and let rest 5 minutes before slicing thinly for sandwiches.

Make teriyaki sauce

In a small bowl whisk together 1/4 cup soy sauce, 2 tbs brown sugar, 1 tbs mirin, grated ginger and minced garlic until sugar dissolves.

Marinate (optional)

Place the chicken breasts in a shallow dish or zip-top bag and pour half the teriyaki mixture over them. Marinate 15–30 minutes if time allows (not required). Reserve remaining sauce for finishing.

Cook chicken

Heat a skillet over medium-high heat. Add a thin coat of oil (use a neutral oil or nonstick spray). Remove chicken from marinade (discard used marinade). Sear chicken 4–5 minutes per side until cooked through (internal temp 165°F / 74°C).

Thicken sauce

While chicken rests, pour the reserved teriyaki sauce into a small saucepan and bring to a gentle simmer. Mix 1 tsp cornstarch with 1 tbs water to form a slurry, whisk into the simmering sauce and cook 1–2 minutes until glossy and slightly thickened. Remove from heat and set aside.

Glaze

Slice the rested chicken and return slices to the skillet over low heat; pour the thickened teriyaki sauce over the slices and toss to evenly coat for 30–60 seconds. Sprinkle with sesame seeds and sliced green onions if using.

Prepare buns: spread softened butter on the cut sides of the buns. Toast buttered sides in a dry skillet or under a broiler until golden, about 1–2 minutes.

Spread 1 tbs mayonnaise on the bottom half of each bun. Place a leaf of lettuce, two tomato slices, and two onion slices on the mayo.

Place sliced chicken (regular or teriyaki-glazed) atop the vegetables. Add pickles if desired and a small drizzle of hot sauce for heat if using.

Close the sandwich with the top bun and press gently. Serve immediately while chicken is warm.

For teriyaki sandwiches, sprinkle additional sesame seeds and green onions on top. Serve with fries, a side salad, or pickled vegetables.