This fight is refereed by Sarah of Fantastical Sharing of Recipes. Each month, she provides us with a theme and then stands back and watches us duke it out. It is a lot of fun and you are welcome to join us, just drop Sarah a note and let her know.
I decided to copycat the Sweet Onion Chicken Teriyaki Sub for our fight this month. Mostly because I prefer my own versions of egg sandwiches, bean burritos and beef sandwiches. I have no idea where to get the fish fillets they use at McDonalds and not sure I really want to know what kind of fish it is, if it is fish at all.
But Subway.....at least the food is recognizable and I know how to make teriyaki chicken.
I also know what toppings and type of cheese I prefer on my sub so all that was left to do was find a recipe for the dressing.
I found 5 or 6 different recipes for Sweet Onion sauce that was supposed to be the same as that used by Subway. I took a little of this and a little of that, combining until I felt the taste most reminded me of that I enjoy from Subway.
I put together the sandwich and drizzled the dressing onto the roll, allowing it to soak in a bit. Frank thought it was almost exact. I, personally, thought that Subway's was tastier but perhaps it was the sub roll. Subway has really good bread.
It was much less expensive than going to Subway and I knew that the ingredients were fresh, healthy and organic.
Copy Cat Subway Sweet Onion Chicken Teriyaki
For Sweet Onion Dressing:
1/2 c. light corn syrup
1 T. red wine vinegar
1 T. minced sweet onion
1 t. brown sugar
1 t. balsamic vinegar
juice of 1 lemon slice
pinch of garlic salt
pinch of poppy seeds
1 grind fresh pepper
Place all ingredients into a small saucepan. Bring to a boil, cook and stir for one minute. Remove from heat and allow to cool.
For each 2 sandwiches:
1 large, skinless, boneless chicken breast
1/2 c. teriyaki marinade of choice
2 slices cheese of choice, I used provolone
toppings of choice, I used spinach, tomatoes and cucumbers
2 whole wheat sub rolls
Marinade the chicken in teriyaki sauce overnight or for at least 4 hours. Cook on a hot grill or grill pan until it reaches an internal temp of 165*, about 20 minutes. Set aside to rest for a few minutes before cutting into slices.
Cut open sub rolls. Cut the cheese slices in half and place two pieces onto each of the sub rolls. Place under the broiler until bread is toasted and cheese is melted. Divide the sliced chicken between the sub rolls. Add toppings of choice. Drizzle with Sweet Onion Dressing and serve. Print Recipe