Chicken Teriyaki Sandwich

Ingredients for 2 servings:

• 2 servings of chicken breast
• 4 tbsp soy sauce, dark
• 4 tbsp soy sauce, sweet
• 4 tbsp Worcestershire sauce
• 4 tbsp soy sauce, Japanese (teriyaki sauce)
• 6 tbsp vinegar (herb vinegar)
• 5 tbsp honey
• 3 tbsp tomato paste
• 2 tbsp mustard (Dijon mustard, grainy)
• 2 tbsp mustard (Dijon mustard, regular)
• 6 lettuce leaves
• 2 tomatoes
• 6 peppers, pickled
• 150 g cheese (Gouda)
• 1 baguette(s)
• Salt and pepper, black, freshly ground
• Germ oil (corn germ oil)
• Flour

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the meat into fairly small pieces. Place it in a bowl and add the soy sauce, Worcestershire sauce, 3 tablespoons of vinegar, 3 tablespoons of honey, the regular mustard, teriyaki sauce, and tomato paste, and mix everything well. For the dressing, mix 2 tablespoons of honey with 3 tablespoons of vinegar and the grainy mustard, add a little more corn oil, and season with pepper and salt. Wash the lettuce and tomatoes. Slice the tomatoes and cheese, and cut the pepperoni into small pieces. Preheat the oven to 200°C. Cut the baguette lengthwise and place it in the oven briefly with the cut side facing up. Pre-baked bread is particularly suitable for this, as it doesn’t become too dry and hard! Dust the marinated meat with a little flour and sear it in a hot pan with a little oil. Remove the bread from the oven, cover the bottom with the cheese, and bake briefly in the oven until the cheese has melted, then remove it and turn off the oven. Fry the meat for a few minutes, stirring constantly, until cooked through but still moist. Then, layer the meat on the baguette, then add the lettuce leaves, tomatoes, and peppers. Finally, drizzle with the salad dressing. Place the lid on the baguette, cut the bread into smaller portions, and enjoy. This bread is inexpensive and tastes better than any store-bought baguette!