Hawaiian Grilled Chicken Sandwich
Grilled Pineapple and Wasabi Mayonnaise give this grilled chicken sandwich a delicious twist!
Ingredients
- 3 Boneless Skinless Chicken Breasts cut in half
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 6 slices canned Pineapple grilled, see notes for fresh
- 1 tblsp olive oil
- 1 medium Red Onion sliced thin
- 6 slices Provolone Cheese
- 6 slices cooked Bacon cut in half
- 6 Ciabatta Buns sliced and toasted
Wasabi Mayo
- 1/3 cup mayonnaise
- 1 tablespoon wasabi paste
- 1 tablespoon soy sauce
- 1 tablespoon honey
Instructions
- Combine Wasabi Mayo ingredients cover and place in refrigerator until ready to use on sandwiches.
- Open can of pineapple, drain, place slices on a paper towel lined plate, drizzle lightly with olive oil. Place on hot grill opposite chicken, grill for 10 minutes flipping once.
- Cut each chicken breast in half, place in a heavy duty zip-loc bag and pound with a meat mallet until even thickness, about 1/2 inch thick. Drizzle chicken cutlets with olive oil and sprinkle with salt and pepper.
- Cook chicken on medium-high grill for 10-12 minutes flipping once. Before removing from grill place 2 pieces of cooked bacon on top of each piece of chicken cover with slice of provolone cheese and allow cheese to melt, remove from grill to a platter
- Cut ciabatta buns in half, place under broiler for 2 minutes or until lightly toasted.
- Sandwich Assembly: Spread wasabi mayo on each half of the toasted ciabatta bun, place chicken with bacon and melted cheese on bottom half , add grilled pineapple, and a slice of red onion, and a crisp leaf of romaine lettuce.
Notes
Note: Wasabi paste can be found in the Asian section of most any grocery store. If you cannot find it, ground horseradish can be substituted. Chicken must be cooked to an internal temperature of 170 degrees for boneless products and 180 degrees for bone in chicken products.
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