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40minutes
Open the chicken thighs to an even thickness and remove the cartilage and muscle. Make a few holes with a fork so that the taste can be easily absorbed. Adjust the size of one chicken thigh according to the size of the bread.
Heat (A) in a 600W microwave oven for 1 minute, mix well and cool.
Soak the chicken in 1 in the sauce in 2 and leave it in the refrigerator for at least 30 minutes.
Add salt to boiling water and add eggs. Boil to your liking.
Rinse the lettuce with water and drain it thoroughly. Cut the cucumber into thin slices.
Heat olive oil in a frying pan, add chicken from 3 and bake on both sides over low medium heat, then remove.
Put the remaining sauce in a frying pan and boil it. Put the chicken back there and entangle the sauce.
Spread butter on both sides of the bread. Layer lettuce, diagonally sliced cucumber, teriyaki chicken, sliced boiled egg, and mayonnaise in that order, wrap tightly in a wrap, and cut after a while.
・ By making the chicken thighs evenly thick, the roasting will be even and juicy. Make a few holes with a fork to prevent the meat from shrinking.
・ Because it is sandwiched between breads, be careful as the breads will become sticky unless the vegetables are drained well.
・ It is delicious to add other vegetables such as cheese and tomatoes, or arrange with your favorite bread.
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