Subway's teriyaki sauce launched in 1996 using a pineapple-juice base, mimicking Hawaiian plantation marinades instead of traditional Japanese soy-mirin blends.
Subway Chicken Teriyaki
Savor the mouthwatering goodness of our Chicken Teriyaki sandwich, featuring juicy chicken breast glazed in a rich teriyaki sauce, topped with gooey cheddar cheese. Crunchy, fresh veggies add the perfect contrast, making every bite a delightful experience. Dive into this flavor-packed treat that’s sure to satisfy your cravings!
Prep
15
min
Cook
15
min
Serves
3
people
Level
beginner
The Story
This sandwich is America's answer to Japan's teriyaki glaze, bastardised somewhere in a 1980s Subway test kitchen when executives decided Tokyo's soy-mirin elegance needed cheddar cheese and a bread roll the size of a draught excluder—proof that American fast food can colonise any cuisine on Earth and still make it taste like a motorway service station.
Regional Twist
In Osaka, street vendors ditch the cheddar entirely for melted mozzarella and swap jalapeños for pickled shishito peppers, arguing that proper teriyaki chicken shouldn't fight with American cheese for dominance on your palate.
📝 Ingredients
Serves 3🥬Fresh Produce(2)
- Paprikapulver, Knoblauchpulver, Zwiebelpulver, Salz, Pfeffer
- Eisbergsalat, Tomaten, Jalapeños, Zwiebeln, Sauce nach Wahl
🥩Meat & Seafood(1)
- 500 g Hähnchenbrust (1.1 lbs)
🥛Dairy & Eggs(1)
- 9 Scheiben Cheddar
🫙Pantry Staples(1)
- 1 EL Öl (15 ml)
🍯Sauces & Condiments(1)
- 2 EL Teriyaki-Sauce (30 ml)
📦Other(1)
- 3 Sandwich Brötchen
Nutrition (per serving)
Calories
810
Protein
75g
Carbs
39g
Fat
38g
👨🍳 Instructions
- 1
Slice the chicken breast into strips and sauté with oil and spices in a pan.
- 2
Add teriyaki sauce and continue to sauté for 1-2 minutes.
- 3
Lightly open the sandwiches, top with cheddar cheese, and bake at 220 °C until the cheese is melted.
- 4
Top with iceberg lettuce, tomatoes, jalapeños, onions, chicken, and sauce of choice.
💡 Pro Tips
- ✓Slice chicken breast against the grain into 6-8mm strips (not parallel to fibers) because this breaks up muscle structures and reduces chewing resistance by up to 30%, crucial for Subway's signature bite texture.technique6-8mm thickness, against the grain
- ✓Add teriyaki sauce only after chicken reaches 165°F internal temp and remove from heat immediately after 60-90 seconds, since teriyaki's high sugar content (typically 15-20%) burns above 180°C and creates bitter char.timing60-90 seconds, 165°F internal temp
- ✓Toast sandwich rolls at 180°C for 2-3 minutes before assembly to evaporate surface moisture (reduce to ~8% from ~15%), which prevents sogginess when wet toppings are added and allows cheese to melt into bread rather than sliding off.technique180°C, 2-3 minutes, 8% final moisture
- ✓Layer cheese directly on warm (not hot) bread at 70-75°C, then broil at 220°C for 45-60 seconds rather than longer baking, because Cheddar's fat content (32%) separates and runs off above 85°C but melts optimally at this lower temperature before greasing out.timing70-75°C bread temp, 45-60 seconds at 220°C
- ✓Dress salad greens with teriyaki sauce's liquid component separately before adding to sandwich (not just the thickened sauce), since the 40% water content in teriyaki prevents iceberg lettuce from wilting faster than it would with pure glaze.ingredient~40% water content in teriyaki liquid
Share this recipe
Prep
15
min
Cook
15
min
Serves
3
people
Level
beginner
Share this recipe
Subway's teriyaki sauce launched in 1996 using a pineapple-juice base, mimicking Hawaiian plantation marinades instead of traditional Japanese soy-mirin blends.
Subway Chicken Teriyaki
Savor the mouthwatering goodness of our Chicken Teriyaki sandwich, featuring juicy chicken breast glazed in a rich teriyaki sauce, topped with gooey cheddar cheese. Crunchy, fresh veggies add the perfect contrast, making every bite a delightful experience. Dive into this flavor-packed treat that’s sure to satisfy your cravings!
The Story
This sandwich is America's answer to Japan's teriyaki glaze, bastardised somewhere in a 1980s Subway test kitchen when executives decided Tokyo's soy-mirin elegance needed cheddar cheese and a bread roll the size of a draught excluder—proof that American fast food can colonise any cuisine on Earth and still make it taste like a motorway service station.
Regional Twist
In Osaka, street vendors ditch the cheddar entirely for melted mozzarella and swap jalapeños for pickled shishito peppers, arguing that proper teriyaki chicken shouldn't fight with American cheese for dominance on your palate.
📝 Ingredients
Serves 3🥬Fresh Produce(2)
- Paprikapulver, Knoblauchpulver, Zwiebelpulver, Salz, Pfeffer
- Eisbergsalat, Tomaten, Jalapeños, Zwiebeln, Sauce nach Wahl
🥩Meat & Seafood(1)
- 500 g Hähnchenbrust (1.1 lbs)
🥛Dairy & Eggs(1)
- 9 Scheiben Cheddar
🫙Pantry Staples(1)
- 1 EL Öl (15 ml)
🍯Sauces & Condiments(1)
- 2 EL Teriyaki-Sauce (30 ml)
📦Other(1)
- 3 Sandwich Brötchen
Nutrition (per serving)
Calories
810
Protein
75g
Carbs
39g
Fat
38g
👨🍳 Instructions
- 1
Slice the chicken breast into strips and sauté with oil and spices in a pan.
- 2
Add teriyaki sauce and continue to sauté for 1-2 minutes.
- 3
Lightly open the sandwiches, top with cheddar cheese, and bake at 220 °C until the cheese is melted.
- 4
Top with iceberg lettuce, tomatoes, jalapeños, onions, chicken, and sauce of choice.
💡 Pro Tips
- ✓Slice chicken breast against the grain into 6-8mm strips (not parallel to fibers) because this breaks up muscle structures and reduces chewing resistance by up to 30%, crucial for Subway's signature bite texture.technique6-8mm thickness, against the grain
- ✓Add teriyaki sauce only after chicken reaches 165°F internal temp and remove from heat immediately after 60-90 seconds, since teriyaki's high sugar content (typically 15-20%) burns above 180°C and creates bitter char.timing60-90 seconds, 165°F internal temp
- ✓Toast sandwich rolls at 180°C for 2-3 minutes before assembly to evaporate surface moisture (reduce to ~8% from ~15%), which prevents sogginess when wet toppings are added and allows cheese to melt into bread rather than sliding off.technique180°C, 2-3 minutes, 8% final moisture
- ✓Layer cheese directly on warm (not hot) bread at 70-75°C, then broil at 220°C for 45-60 seconds rather than longer baking, because Cheddar's fat content (32%) separates and runs off above 85°C but melts optimally at this lower temperature before greasing out.timing70-75°C bread temp, 45-60 seconds at 220°C
- ✓Dress salad greens with teriyaki sauce's liquid component separately before adding to sandwich (not just the thickened sauce), since the 40% water content in teriyaki prevents iceberg lettuce from wilting faster than it would with pure glaze.ingredient~40% water content in teriyaki liquid