|
|
|
|
| |
1.
|
Marinate the chicken in the teriyaki marinade in a shallow bowl for 30 minutes.
|
|
| |
2.
|
Preheat a clean barbecue to medium grilling heat.
|
|
| |
3.
|
Brown the faces of each bun in a frying pan on the stove. Keep the pan hot.
|
|
| |
4.
|
Cook the bacon in the pan until crisp, then set aside.
|
|
| |
5.
|
Grill the chicken breasts 5 to 8 minutes per side, or until cooked through.
|
|
| |
6.
|
Spread about 1/2 tablespoon of mayonnaise on the face of each bun, top and bottom.
|
|
| |
7.
|
Divide the sprouts into 4 portions and mound on each bottom bun.
|
|
| |
8.
|
On the sprouts, stack a lettuce leaf, then a slice of tomato.
|
|
| |
9.
|
Place one chicken breast half on each of the sandwiches, atop the tomato.
|
|
| |
10.
|
Next, stack a slice of Swiss cheese on the chicken, and then the 2 pieces of bacon, crossed over each other.
|
|
| |
11.
|
Top off the sandwich with the top bun.
|
|
| |
12.
|
Microwave for 15 seconds on high. Makes 4 sandwiches.
|
|
| |
|
|
(1 vote)
