Spicy Boar's Head Ichiban Teriyaki Style Chicken Grilled Sandwiches

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  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 servings
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1 1/2 tablespoons hot pepper jelly

1 1/2 tablespoons Dijon mustard

8 slices 7-grain bread

12 slices Boar's Head Ichiban Teriyaki¿ Style Chicken

1 ripe avocado, thinly sliced

8 slices Boar's Head Bold 3 Pepper Colby¿ Jack Cheese

Kosher salt and freshly ground black pepper

3 tablespoons unsalted butter, at room temperature


  1. Stir together the pepper jelly and mustard in a small bowl. 
  2. To assemble the sandwiches, lay 4 slices of the bread on a cutting board. Top each with 3 slices Boar's Head Ichiban Teriyaki™ Style Chicken, one-quarter of the avocado and 2 slices Boar's Head Bold 3 Pepper Colby™ Jack Cheese. Spread the pepper jelly mixture on one side of the remaining 4 slices of bread, sprinkle with salt and pepper and then top each of the sandwiches with a slice. 
  3. Melt 1 tablespoon of the butter on a grill pan over medium-low heat. Spread the outsides of the sandwiches with the remaining 2 tablespoons butter. Add the sandwiches to the grill pan and toast until the cheese begins to melt and the bottoms are crisp and golden, 3 to 4 minutes. Press down with a metal spatula to compress the sandwiches, then flip them. Toast the other side, pressing again, until crisp and golden, another 3 to 4 minutes. Cut in half and serve.

Cook’s Note

If you don't have a grill pan, you can cook 2 sandwiches at a time in a large skillet. Keep the sandwiches warm on a baking sheet in the oven at 200 degrees F while you make the remaining sandwiches. Add an additional tablespoon of butter to the skillet for the second batch.

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