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T-Bones Hawaiian Chicken Sandwiches

1 package of skinless boneless chicken thighs.

1 can of sliced pineapple

1 package of Swiss cheese

1 or more Demi French Baguette (or something close) It's thicker and shorter than a regular baguette and softer. Don't forget to canoe out the middle for less carbs and better bread ratio.



Soy Sauce

Lawry’s™ Season Salt or your favorite rub

Garlic powder

A bit of Cumin.



1. Put the thighs in a large Ziplock bag.

2. Add the marinade ingredients to the bag.

3. Get all the air out the bag and pound on the chicken to flatten it a bit. It helps to cook more evenly.

4. Let it sit flat in the fridge. for about 30 minutes.

5. Cut the Demi Baguette in half and canoe out the middle. Cuts the cards in half.

· Preheat your grill to high heat. Since it's a short grilling time, a gas grill is most practical.

· Gill the thighs on high heat for about 4-5 minutes a side. You want a nice char.

· Flip the first side and place a slice of pineapple and a piece of Swiss cheese on top.

· After about another 4-5 minutes, the cheese should be melted. Place the bread open face down on the grill to warm. (Be careful not to burn it)

Place the Hawaiian chicken thighs across the Demi French, add some mayonnaise, close and slice into the serving size sandwiches.


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