TERIYAKI PULLED PORK SANDWICHES
The aroma of pork roast slowly cooking in pineapple juice and teriyaki sauce is wonderful when you come home after a busy day!
Provided by Taste of Home
Categories Lunch
Time 8h10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Cut roast in half. In a large skillet, brown roast in oil; place in a 5-qt. slow cooker. Add the onion, 1/2 cup teriyaki sauce and pineapple juice. Cover and cook on low for 7-9 hours or until meat is tender., Remove roast; set aside. In a small bowl, combine flour and remaining teriyaki sauce until smooth; stir into cooking juices. Cover and cook on high for 30-40 minutes or until thickened., Shred meat with two forks; return to the slow cooker and heat through. Spoon 1/2 cup onto each bun; top with a pineapple slice.
Nutrition Facts :
TERIYAKI SANDWICHES
The meat for these sandwiches comes out of the slow cooker tender and flavorful. Living in the foothills of the Cascades, we frequently have deer and elk in the freezer. I sometimes substitute one or the other in this recipe, and it never tastes like game. -Bernice Muilenburg, Molalla, Oregon
Provided by Taste of Home
Categories Lunch
Time 7h30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cut steak into thin bite-size slices. In a 3-qt. slow cooker, combine the soy sauce, sugar, ginger and garlic. Add steak. Cover and cook on low for 7-9 hours or until meat is tender. , Remove meat with a slotted spoon; set aside. Carefully pour liquid into a 2-cup measuring cup; skim fat. Add water to liquid to measure 1-1/2 cups. , Pour into a large saucepan. Combine cornstarch and water until smooth; add to pan. Cook and stir until thick and bubbly, about 2 minutes. Add meat and heat through. , Brush rolls with butter; broil 4-5 in. from the heat for 2-3 minutes or until lightly toasted. Fill with meat, pineapple and green onions.
Nutrition Facts : Calories 427 calories, Fat 19g fat (8g saturated fat), Cholesterol 89mg cholesterol, Sodium 875mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 1g fiber), Protein 29g protein.
SLOW-COOKER TERIYAKI BARBECUED CHICKEN SANDWICHES
Dinner's ready by the time you get home! Enjoy these hearty chicken sandwiches - perfect for Asian cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h10m
Yield 10
Number Of Ingredients 6
Steps:
- Place chicken in 3 1/2- to 4-quart slow cooker. Mix seasoning mix (dry), ketchup and stir-fry sauce; pour over chicken.
- Cover and cook on low heat setting 6 to 7 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut and chicken is tender.
- Pull chicken into shreds, using 2 forks. Stir well to mix chicken with sauce. To serve, place 1/4 cup coleslaw mix on roll and top with chicken. Chicken mixture will hold on low heat setting up to 2 hours.
Nutrition Facts : Calories 365, Carbohydrate 34 g, Cholesterol 70 mg, Fiber 3 g, Protein 30 g, SaturatedFat 3 g, ServingSize 1 Sandwich, Sodium 760 mg
TERIYAKI CHICKEN SANDWICHES
Steps:
- Preheat the oven to 250 degrees F.
- If the tenders are still attached to the chicken breasts, cut them off and reserve for another use. Carefully cut each chicken breast in half lengthwise to make two longer pieces, then add to a large resealable storage bag along with the lime juice, brown sugar and 1/4 cup teriyaki sauce. Seal and use your hands to massage the ingredients together. Marinate in the refrigerator for at least 1 hour and up to overnight.
- Heat a large cast-iron skillet between medium and medium-high heat. Sprinkle the onion rounds liberally on both sides with salt and pepper. Add 1 tablespoon coconut oil to the skillet, swirl to coat and add the onion rounds. Use a flat spatula to press down on the onions without moving them, and cook until deeply browned on the first side, 4 to 5 minutes. Carefully flip the onions (being careful to keep the rounds together) and cook until tender and browned on the second side, 4 to 5 minutes. Transfer the onions to a large plate or baking sheet. Reserve skillet.
- Whisk together the mayonnaise and remaining 2 tablespoons teriyaki sauce in a small bowl.
- If using bacon, add it to a medium nonstick skillet. Turn the heat to medium and cook until crispy, flipping halfway through, about 10 minutes. Remove to a paper towel-lined plate to drain excess oil.
- Remove the chicken from the marinade and lay on a large paper towel-lined plate to absorb any excess marinade. Sprinkle the chicken liberally on both sides with salt and pepper. Set aside.
- Place the buns, cut-side up, on a baking sheet and toast in the oven and cook until golden brown, 5 to 10 minutes.
- Add the remaining tablespoon coconut oil to the reserved cast-iron skillet and swirl to coat. Add the chicken and cook until browned on the first side, 3 to 4 minutes. Flip the chicken and cook until browned on the second side and cooked through, 2 to 3 minutes.
- Turn off the heat and top each piece of chicken with 2 pieces provolone, arranging it so that the cheese overlaps and covers the entire chicken breast. Cover and let sit until the cheese is just melted, 1 to 2 minutes. Transfer the chicken to the same plate as the onions.
- Spread the mayonnaise mixture on both sides of the buns. Layer each bun with a chicken breast, onion round, avocado slices, lettuce and bacon, if using.
TERIYAKI CHICKEN SANDWICHES
After trying a similar sandwich in Hawaii, I was inspired to create my own. My sister-in-law contributed the marinade and together we came up with this hearty version.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a blender, combine the first six ingredients; cover and process until smooth. Reserve 1/4 cup. Pour remaining sauce into a large resealable plastic bag. Add chicken; seal and refrigerate overnight., Drain and discard marinade from chicken. Broil chicken 4 in. from the heat for 5 minutes per side or until a thermometer reads 170°. , On bottom half of each roll or croissant, layer lettuce, tomatoes, chicken and green pepper. Drizzle with reserved sauce; spread with mayonnaise if desired. Replace tops.
Nutrition Facts :
SHREDDED TERIYAKI CHICKEN SANDWICHES
In Auburn, Alabama, Pam May turns lemon juice, soy sauce, garlic, ginger and a little brown sugar into a lip-smacking sauce that seasons shredded cooked chicken.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through. Spoon chicken mixture onto each bun bottom; replace tops.
Nutrition Facts : Calories 428 calories, Fat 11g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 1343mg sodium, Carbohydrate 47g carbohydrate (15g sugars, Fiber 2g fiber), Protein 35g protein.
MINI TERIYAKI TURKEY SANDWICHES
Preparing the pulled turkey in a delicious teriyaki sauce for these snack-size sandwiches is a breeze using a slow cooker. Serving them on lightly-toasted sweet dinner rolls is perfection made easy.-Amanda Hoop, Seaman, Ohio
Provided by Taste of Home
Categories Appetizers
Time 5h50m
Yield 20 sandwiches.
Number Of Ingredients 11
Steps:
- Place turkey in a 5- or 6-qt. slow cooker. In a small bowl, combine brown sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over turkey. Cook, covered, on low 5-6 hours or until meat is tender., Remove turkey from slow cooker. In a small bowl, mix cornstarch and cold water until smooth; gradually stir into cooking liquid. When cool enough to handle, shred meat with 2 forks and return meat to slow cooker. Cook, covered, on high until sauce is thickened, 30-35 minutes., Preheat oven to 325°. Split rolls and brush cut sides with butter; place on an ungreased baking sheet, cut side up. Bake 8-10 minutes or until toasted and golden brown. Spoon 1/3 cup turkey mixture on roll bottoms. Replace tops.
Nutrition Facts : Calories 252 calories, Fat 5g fat (2g saturated fat), Cholesterol 70mg cholesterol, Sodium 501mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 1g fiber), Protein 26g protein.
TERIYAKI PULLED PORK SANDWICHES
Make and share this Teriyaki Pulled Pork Sandwiches recipe from Food.com.
Provided by scarley
Categories Pork
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, brown roast in oil over medium-high heat. Cut in half; place in a 5-qt. slow cooker. Add the onion, 1/2 cup teriyaki sauce and pineapple juice. Cover and cook on low for 7-8 hours or until meat is tender.
- Remove roast; set aside. In a small bowl, combine the flour and remaining teriyaki sauce until smooth; stir into cooking juices. Cover and cook on high for 30-40 minutes or until thickened.
- Shred meat with two forks; return to the slow cooker and heat through. Spoon 1/2 cup onto each bun; top with a slice of pineapple.
SLOW-COOKER TURKEY TERIYAKI SANDWICHES
These delicious Asian-inspired sandwiches are stuffed with tender turkey slow cooked in a savory-sweet teriyaki glaze sauce - a finger licking good dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 9h15m
Yield 4
Number Of Ingredients 8
Steps:
- Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place turkey in slow cooker. In small bowl, mix teriyaki glaze, marmalade, gingerroot and garlic. Spoon mixture over turkey, turning as necessary to coat.
- Cover; cook on Low heat setting 9 to 10 hours.
- Remove turkey from slow cooker. Remove and discard bones; shred or cut turkey into pieces. Cover to keep warm.
- In 2-cup microwavable measuring cup, mix water and cornstarch until smooth. Pour liquid from slow cooker into cornstarch mixture; mix well. Microwave on High 1 to 2 minutes, stirring once halfway through cooking, until mixture boils and thickens slightly. Divide turkey evenly among roll bottoms; spoon sauce over turkey. Cover with roll tops.
Nutrition Facts : Calories 370, Carbohydrate 46 g, Cholesterol 105 mg, Fat 1/2, Fiber 1 g, Protein 33 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 14 g, TransFat 1/2 g
CROCK POT TERIYAKI SANDWICHES
Make and share this Crock Pot Teriyaki Sandwiches recipe from Food.com.
Provided by Lvs2Cook
Categories Lunch/Snacks
Time 9h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Trim excess fat from steak; cut into thin, bite-sized slices. In a 3 1/2 to 4-quart slow-cooker, combine soy sauce, brown sugar, ginger and garlic. Stir in meat. Cover; cook on the LOW setting for 7 to 9 hours or on the HIGH setting for 3 to 4 hours.
- Use a slotted spoon to remove meat from juices. Pour juices into a measuring cup; skim fat. Measure 1 1/2 cups juices (add water if necessary); place in a saucepan. Stir together cornstarch and the 2 tablespoons water; add to saucepan. Cook and stir until thickened and bubbly. Stir in the cooked meat. Cook and stir for 2 minutes more.
- Meanwhile, brush rolls lightly with margarine. Place, cut side up, on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 2 to 3 minutes or until lightly toasted.
- Top bottom halves of the toasted rolls with meat mixture and desired toppings. Cover with roll tops.
Nutrition Facts : Calories 329, Fat 11.7, SaturatedFat 5.3, Cholesterol 96.1, Sodium 865.4, Carbohydrate 22.8, Fiber 1.3, Sugar 1.9, Protein 31.5
SPICY BOAR'S HEAD ICHIBAN TERIYAKI STYLE CHICKEN GRILLED SANDWICHES
Provided by Geoffrey Zakarian
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Stir together the pepper jelly and mustard in a small bowl.
- To assemble the sandwiches, lay 4 slices of the bread on a cutting board. Top each with 3 slices Boar's Head Ichiban Teriyaki™ Style Chicken, one-quarter of the avocado and 2 slices Boar's Head Bold 3 Pepper Colby™ Jack Cheese. Spread the pepper jelly mixture on one side of the remaining 4 slices of bread, sprinkle with salt and pepper and then top each of the sandwiches with a slice.
- Melt 1 tablespoon of the butter on a grill pan over medium-low heat. Spread the outsides of the sandwiches with the remaining 2 tablespoons butter. Add the sandwiches to the grill pan and toast until the cheese begins to melt and the bottoms are crisp and golden, 3 to 4 minutes. Press down with a metal spatula to compress the sandwiches, then flip them. Toast the other side, pressing again, until crisp and golden, another 3 to 4 minutes. Cut in half and serve.
TERIYAKI BEEF SANDWICHES
Enjoy these sandwiches made using ground beef and teriyaki that are ready in just 20 minutes - perfect for a dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 2
Number Of Ingredients 9
Steps:
- Heat closed medium-size contact grill for 5 to 10 minutes. In small bowl, mix beef, 1 tablespoon marinade, the water chestnuts, pepper, onions and garlic. Shape mixture into 2 patties, each about 3/4 inch thick.
- Place patties on grill. Close grill. Grill 8 to 10 minutes, brushing with 1 tablespoon marinade, until meat thermometer inserted in center of patties reads 160°F.
- Serve burgers on bread; top with bell pepper rings.
Nutrition Facts : Calories 380, Carbohydrate 41 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Sandwich, Sodium 830 mg, Sugar 6 g, TransFat 1 g
TERIYAKI CHICKEN SANDWICHES
A yummy grilled sandwich that I got somewhere on the internet. Time to marinate is not included in the prep or cook time.
Provided by Lvs2Cook
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 6 ingredients and mix until well combined. Reserve 1/4 cup and refrigerate. Pour the rest of the sauce in a ziplock bag and add the chicken breasts. Marinate overnight in the refrigerator.
- Just before grilling (or broiling), drain and discard the marinade. Grill until juices run clear and chicken is thoroughly cooked.
- On the bottom half of each roll, layer lettuce, tomato, chicken and green pepper. Drizzle with reserved sauce. Spread with mayonnaise if desired. Top with the rest of the roll.
Nutrition Facts : Calories 615.1, Fat 32.9, SaturatedFat 4.6, Cholesterol 75.5, Sodium 1458.4, Carbohydrate 47, Fiber 2.4, Sugar 15.6, Protein 33.3
PRESSURE COOKER MINI TERIYAKI TURKEY SANDWICHES
Preparing the pulled turkey in a delicious teriyaki sauce for these snack-size sandwiches is a breeze using a pressure cooker. Serving them on lightly-toasted sweet dinner rolls is a finishing touch.-Amanda Hoop, Seaman, Ohio
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 20 servings.
Number Of Ingredients 11
Steps:
- Place turkey in a 6-qt. electric pressure cooker. In a small bowl, combine next 6 ingredients; pour over turkey. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Allow pressure to naturally release for 10 minutes; quick-release any remaining pressure., Remove turkey from pressure cooker. Select saute setting and adjust for high heat; bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir until sauce is thickened, about 2 minutes. When cool enough to handle, shred meat with 2 forks; return meat to pressure cooker. Stir to heat through., Preheat oven to 325°. Split rolls; brush cut sides with butter. Place on an ungreased baking sheet, cut side up. Bake until golden brown, 8-10 minutes. Spoon 1/3 cup turkey mixture on roll bottoms. Replace tops.
Nutrition Facts : Calories 252 calories, Fat 5g fat (2g saturated fat), Cholesterol 70mg cholesterol, Sodium 501mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 1g fiber), Protein 26g protein.
TERIYAKI-PINEAPPLE PORK SANDWICHES
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat. Cook bell pepper in oil 3 to 4 minutes, stirring frequently, until crisp-tender. Remove from skillet; set aside.
- In same skillet, cook pork, onion and garlic-pepper blend over medium-high heat 7 to 9 minutes, stirring occasionally, until pork is no longer pink in center. Stir in teriyaki sauce and reserved pineapple juice; cook about 2 minutes, stirring occasionally, until heated through.
- Meanwhile, set oven control to broil. On cookie sheet, place buns, cut side up. Broil with tops 5 to 6 inches from heat 1 to 2 minutes or until lightly toasted.
- Using slotted spoon, fill buns with pork mixture. Top with pineapple slices and bell pepper. Serve sandwiches with teriyaki-pineapple sauce from pan for dipping.
Nutrition Facts : Calories 390, Carbohydrate 37 g, Cholesterol 70 mg, Fiber 2 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1700 mg, Sugar 16 g, TransFat 0 g
PRESSURE COOKER MINI TERIYAKI TURKEY SANDWICHES
Preparing the pulled turkey in a delicious teriyaki sauce for these snack-size sandwiches is a breeze using a pressure cooker. Serving them on lightly-toasted sweet dinner rolls is a finishing touch.-Amanda Hoop, Seaman, Ohio
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Place turkey in a 6-qt. electric pressure cooker. In a small bowl, combine next six ingredients; pour over turkey. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 25 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions., Remove turkey from pressure cooker. Select saute setting and adjust for high heat; bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened. When cool enough to handle, shred meat with two forks; return meat to pressure cooker. Stir to heat through., Preheat oven to 325°. Split rolls; brush cut sides with butter. Place on an ungreased baking sheet, cut side up. Bake until golden brown, 8-10 minutes. Spoon 1/3 cup turkey mixture on roll bottoms. Replace tops.
MINI TERIYAKI TURKEY SANDWICHES RECIPE
Preparing the pulled turkey in a delicious teriyaki sauce for these snack-size sandwiches is a breeze using a slow cooker. Serving them on lightly-toasted sweet dinner rolls is a finishing touch.-Amanda Hoop, Seaman, Ohio
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Place turkey in a 5- or 6-qt. slow cooker. In a small bowl, combine brown sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over turkey. Cook, covered, on low 5-6 hours or until meat is tender.
- Remove turkey from slow cooker. In a small bowl, mix cornstarch and cold water until smooth; gradually stir into cooking liquid. When cool enough to handle, shred meat with two forks and return meat to slow cooker. Cook, covered, on high 30-35 minutes or until sauce is thickened.
- Preheat oven to 325°. Split rolls and brush cut sides with butter; place on an ungreased baking sheet, cut side up. Bake 8-10 minutes or until toasted and golden brown. Spoon 1/3 cup turkey mixture on roll bottoms. Replace tops.
- Yield: 20 servings.
- Originally published as Mini Teriyaki Turkey Sandwiches in Taste of Home Everyday Slow Cooker & One Dish Recipes
- Annual 2014, p87
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TERIYAKI SANDWICHES
Steps:
- Cut steak into thin bite-size slices. In a 3-qt. slow cooker, combine the soy sauce, sugar, ginger and garlic. Add steak. Cover and cook on low for 7-9 hours or until meat is tender. Remove meat with a slotted spoon; set aside. Carefully pour liquid into a 2-cup measuring cup; skim fat. Add water to liquid to measure 1-1/2 cups. Pour into a large saucepan. Combine cornstarch and water until smooth; add to pan. Cook and stir until thick and bubbly, about 2 minutes. Add meat and heat through. Brush rolls with butter; broil 4-5 in. from the heat for 2-3 minutes or until lightly toasted. Fill with meat, pineapple and green onions. Yield: 8 servings.
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