Polynesian chicken sandwiches

Yield: 1 Servings

Measure Ingredient
8 ounces Can pineapple slices
Undrained
¼ cup Plus
1 tablespoon Mayonnaise
¼ teaspoon Ground ginger
¼ cup Teriyaki sauce
2 Chicken breast halves,
Skinned and boned
4 slices Swiss cheese
4 3/4"-thick diagonally cut
Slices French bread
1 cup Alfalfa sprouts

Drain pineapple, reserving juice; set aside. Combine 2 teaspoons reserved pineapple juice, mayonnaise, and ginger; stir well. Cover and chill.Combin remaining pineapple juice and teriyaki sauce in a shallow dish aside. Place each chicken breast between 2 sheets of wax paper, and flatten to ¼-inch thickness using a meat mallet or rolling pin. Cut each breast in half; add to teriyaki sauce mixture, turning once to coat. Cover and marinate 2 to 4 hours in the refrigerator.Remove chicken; reserve marinade. Broil chicken 5 inches from heat, 2 minutes on each side, basting once with reserved marinade. Top each chicken piece with a slice of cheese and pineapple; broil until cheese melts. Place chicken on bread; spread each open-faced sandwich with seasoned mayonnaise mixture, and top each with ¼ cup sprouts. Yield: 4 servings.

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