Cabbage and Chicken Teriyaki Sub Sandwich

Ingredients:

• 0.7 kg skinless and boneless chicken breasts
• 0.5 cups ready-made teriyaki marinade + extra for serving
• 2/3 cup mayonnaise
• 1 tbsp Sriracha sauce (Asian chili sauce)
• 2 green onions (white parts only), thinly sliced
• 1/4 of a small pineapple, peeled, cored and cut into 0.5cm thick slices.
• Vegetable oil, for frying
• 3 tablespoons toasted sesame seeds
• 1 baguette 60 cm long.
• 2 cups shredded red cabbage

Preparation:

1. Place the chicken breasts between two pieces of plastic wrap and pound until about 2 cm thick. Remove the wrap, then combine the chicken with the teriyaki marinade in a large freezer bag and refrigerate for 1-2 hours.
2. Preheat the grill to medium-high heat. Combine the mayonnaise, Sriracha sauce, and onion in a bowl and season with salt and pepper.
3. Grill the pineapple slices until charred, about 2 minutes per side. Remove the chicken from the marinade and season with salt and black pepper. Lightly oil the grill grate. Grill the chicken until cooked through, 5-7 minutes per side. Sprinkle with toasted sesame seeds, then slice thinly on the diagonal.
4. Slice the baguette in half lengthwise and lightly grill. Spread mayonnaise mixture on the top of the baguette. Layer the chicken on the bottom half. Top with grilled pineapple and kale, then cover with the top half of the baguette. Slice into several sandwiches and serve with the teriyaki marinade.
   
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