Teriyaki chicken sandwich

Ingredients for 4 servings:

• 800 g chicken breast
• 2 ciabatta
• 1 lettuce (lettuce heart)
• 3 tomatoes
• e.g. cream cheese
• e.g. oil, for frying
• 100 ml teriyaki sauce
• 100 ml orange juice
• 2 tbsp sugar, brown
• n. E. pepper, possibly Sichuan pepper
• e.g. garlic powder
• 16 tbsp mayonnaise
• 2 tbsp ketchup
• 2 tsp mustard
• 1 dashes Tabasco
• 1 dashes lemon juice
• e.g. chili flakes
• e.g. garlic powder

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes

Mix the ingredients for the marinade. Wash the chicken breast, pat dry, cut into strips approximately 5 mm wide, marinate in the marinade, and let it marinate in the refrigerator for at least 1 hour. Wash and spin the lettuce. Wash the tomatoes and thinly slice them. Mix the ingredients for the sauce and season to taste. Sear the marinated chicken in batches at high heat. Cut open the ciabatta breads. Spread the undersides with cream cheese and top in the following order: lettuce leaves, tomato slices, chicken, and sauce. Cover with the ciabatta tops. Halve the filled ciabatta breads and serve.