Teriyaki Chicken Bacon Mango Sandwich | Do we have the sandwich for you! This diner-style sandwich comes with a BBQ twist: grilled chicken! Piled high with fresh ingredients on grilled bread for a delicious lunch or easy dinner. The mango brings a juicy tropical twist, bacon delivers a salty balance, and the 3-ingredient teriyaki glaze wraps all the flavors together. Ideal for weeknight family dinners or easy backyard picnics. Cut up and skewer each part to serve as game day appetizers!
1 (4 ounce) boneless skinless chicken breast 4 slices brioche bread 1 tablespoon olive oil 2 leafy green lettuce leaves 2 strips cooked bacon, sliced in half ⅓ ripe mango, peeled and thinly sliced
For Teriyaki Glaze ¼ cup Kikkoman® Teriyaki Marinade & Sauce ¼ cup water 1 teaspoon cornstarch
Whisk together ingredients for glaze in a saucepan. Heat over medium-low heat until simmering. Reduce heat to low and simmer for 5 minutes until thickened, whisking regularly. Remove from heat and divide into 2 small bowls: one for basting, one for drizzling. Cool for 10 minutes to further thicken.
Thinly slice chicken breast in half through the side to make two thin pieces. Use the basting glaze to brush one side of each chicken piece. Heat grill (or a grill pan) over medium heat. Grill glazed side of the chicken for 6 minutes, flip and brush with remaining glaze. Discard any remaining basting glaze. Grill 5-6 minutes longer.
Brush bread with olive oil and grill for 2-3 minutes over indirect heat. Place 2 bread slices on a plate and top each with lettuce, bacon, mango and chicken breast. Drizzle with glaze from the second bowl if desired. Place remaining bread slices on top. Serve right away.