Peri-Peri Chicken and Pineapple Sandwich
To make 4 sandwiches, you will need:
4 Marinated Chicken Breasts
4 Pineapple Slices (Rings - cut 1/4 inch thick)
4 Slices Provolone Cheese
4 Tbsp. Peri-Naise
4 Kaiser Rolls
4 Pineapple Slices (Rings - cut 1/4 inch thick)
4 Slices Provolone Cheese
4 Tbsp. Peri-Naise
4 Kaiser Rolls
How to make
1. Cook chicken breasts on skillet or grill
2. Once cooked, add sauce of your choice to amp up the flavor.
Flip Chicken breast and allow the sauce to really sink in.
3. Put 1 Tbsp. of Peri-Naise on the inside of
the top and bottom of each bun
(1 Tbsp. per bun, half on top, half on bottom.)
4. Place buns Peri-Naise side down
onto skillet or grill to toast the Peri-Naise into the bun.
5. Place pineapple rings on the skillet or grill.
Allow to cook until you begin to see the brown edges (caramelized).
Flip over.
2. Once cooked, add sauce of your choice to amp up the flavor.
Flip Chicken breast and allow the sauce to really sink in.
3. Put 1 Tbsp. of Peri-Naise on the inside of
the top and bottom of each bun
(1 Tbsp. per bun, half on top, half on bottom.)
4. Place buns Peri-Naise side down
onto skillet or grill to toast the Peri-Naise into the bun.
5. Place pineapple rings on the skillet or grill.
Allow to cook until you begin to see the brown edges (caramelized).
Flip over.
6. Place cheese directly on pineapple ring(s) and allow to melt.
7. Assemble Sandwich:
Place Chicken on bottom bun,
then the pineapple/cheese slice,
7. Assemble Sandwich:
Place Chicken on bottom bun,
then the pineapple/cheese slice,
then the top bun and VOILA!!
Instructions meant for chefs/restaurants:
