Grilled Teriyaki Chicken Sandwich

This sandwich has an unusual coating.
Mayonnaise is spread on the outside
of the sandwiches instead of butter.
This creates a tangy, slightly crisp crust
that complements the grilled chicken,
pineapple, and Swiss cheese to perfection.

Ingredients:
1/3 cup mayonnaise
1 Tbsp. teriyaki baste and glaze sauce
1 Tbsp. toasted sesame seeds
1 tsp. grated ginger root
1 Tbsp. honey
4 boneless, skinless chicken breasts
2 Tbsp. teriyaki baste and glaze sauce
8 oz. can pineapple slices, drained
8 slices sourdough bread
4 slices Swiss cheese
3 Tbsp. mayonnaise

Directions:
In small bowl, combine mayonnaise, 1 Tbsp. teriyaki sauce,
sesame seeds, ginger root and honey and blend well.
Cover and refrigerate.
Brush 2 Tbsp. teriyaki sauce on chicken breasts and set aside.
Pat pineapple slices dry with paper towel and grill
on a two sided grill until tender and hot, about 1-2 minutes.
Remove from grill. Grill chicken breasts on two sided grill
for 4-6 minutes until thoroughly cooked.
Slice chicken. Then spread reserved mayonnaise mixture
on one side of each piece of bread.
Make a sandwich with grilled chicken slices,
cheese, and grilled pineapple.
Spread a thin layer of mayonnaise
on the outsides of the sandwiches.
Grill in the two-sided grill until bread
is toasted and cheese is melted.
Cut sandwiches in half and serve.