Juicy Hawaiian Chicken Sandwiches (recipe makes 2 big sandwiches)
-4 pieces thick bread
-1 tsp mustard (any variety)
-1 tsp soy sauce
-1 (4-slice sized) can pineapple rings, undrained
-2 chicken breast cutlets (about 6 oz each)
-Black pepper to taste
-2 to 4 thin slices pepperjack cheese
-2 pieces large greenleaf lettuce (like Boston lettuce)
Begin by buttering and browning both sides of 4 pieces of thick bread in a deep skillet over medium heat. (You can also substitute hamburger buns or hoagie rolls if you like.)While bread is browning, mix 1 teaspoon mustard, 1 teaspoon soy sauce, and the juice from one 4-slice can of pineapple rings (reserve the actual pineapple rings). Stir well.
Place two chicken breast cutlets (thawed) in a shallow bowl and sprinkle with black pepper. Pour the liquid mixture over the chicken and let set until bread is browned and removed from skillet.
Place pepperjack cheese singles over two of the pieces of toast and temporarily cover with remaining toast to keep warm (I used two pieces of cheese per sandwich, but one is probably enough).
Using tongs, place the two chicken breasts in the empty hot skillet and increase heat to MEDIUM-HIGH. Transfer all of the liquid marinade from the bowl to the skillet by pouring over chicken breasts.
Place the four reserved pineapple rings directly in the skillet alongside the chicken. Cook chicken and pineapple approximately 8 minutes, adjusting cook time for meat thickness and flipping whenever necessary. If the pineapple begins to carmelize before the chicken is finished, move the pineapple rings from the bottom of the skillet to directly on top of the chicken breasts to hang out until everything is evenly cooked.
Once meat is thoroughly cooked, place chicken breasts over the pepperjack cheese layer on toast. Top with the cooked pineapple rings and large-leaf lettuce (Boston lettuce is absolutely perfect). Place the remaining toast over the sandwiches and serve immediately.