Ponzu Chicken Sandwich Recipe

Preheat oven to 500 degrees F (260 degrees C).

Combine ponzu sauce 1 cup cilantro pineapple juice mint leaves garlic fresh ginger sesame oil chili oil and brown sugar together in a large bowl. Add chicken and toss to coat.

Remove chicken from ponzu sauce mixture reserving marinade. Heat large pot or Dutch oven over medium-high heat. Add chicken and cook stirring frequently until browned about 5 minutes. Stir in olive oil onion red bell pepper jalapeno pepper salt and black pepper. Cook and stir until onion has softened and turned translucent about 5 minutes.

Pour reserved marinade into chicken mixture and bring to a boil. Stir in cabbage and cook until slightly wilted 4 to 5 minutes.

Using a slotted spoon transfer chicken mixture into toasted hoagie buns and top each sandwich with 3 slices Swiss cheese.

Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and buns are toasted about 5 minutes. Garnish each sandwich with 2 tablespoons cilantro 1/4 of the sesame seeds and 1/4 of the chile-garlic sauce. Serve with lime wedges.