This delicious sandwich has teriyaki marinated grilled chicken, sweet honey, and melted pepper jack cheese. Serve it up at a BBQ or picnic. Your guests will be begging for more, we promise! Pair it with a simple balsamic green leaf lettuce salad, and you’ve got the perfect summer meal! Without any further ado, here’s the mouth-watering recipe!

Honey Teriyaki Pineapple Chicken Sandwiches with Honey Cotija Avocado Spread

Ingredients

• 4 chicken breasts
• 4 buns of your choice

Honey Teriyaki Sauce

• ½ cup honey
• ½ cup soy sauce
• ¼ cup cider vinegar
• 3 coves garlic, minced
• 2 tsp grated ginger
• ¼ tsp black pepper
• ¼ tsp red pepper flakes (optional)
• 1 tbsp cornstarch

Cotija Honey Lime Avocado Spread

• ½ cup Greek Yogurt
• 1 large Avocado
• ⅓ cup finely grated Cotija cheese
• 1 tbsp honey
• 1 tbsp lime juice
• ½ tsp cumin
• ½ tsp chili powder
• ¼ tsp cayenne
• ¼ tsp pepper
• salt to taste

Toppings

• 4 slices pepper jack cheese
• lettuce
• tomatoes
• red onion

Instructions

1. Pound chicken to 1/2 inch thick. Whisk all the marinade ingredients together except for the cornstarch. Add 1/4 cup of marinade to a large freezer bag and add in chicken. To a seperate freezer bag, add the remaining marinade along with the pineapple. Marinate at least 4 hours or overnight.
2. When you’re ready to make the sandwiches, preheat your BBQ or indoor grill to medium heat. Add chicken and grill for 4-6 minutes each side or until cooked through. Add the cheese in the last few minutes of cooking. Add pineapple slices onto the grill and cook them for 1-2 minutes each side. Toast the buns by placing them face down on the top rack of the grill. Close the lid. The buns should be done in 1 minute.
3. To make the Honey Teriyaki Sauce, whisk 1 tbsp cornstarch to the reserved marinade that you removed the pineapple from. Add it to a small saucepan and bring to a boil. Simmer for 30 seconds until thickened.
4. To make the sandwich, layer the chicken covered in cheese, add Cotija Honey Lime Avocado Spread (simply mix all ingredients listed together), layer tomatoes, drizzle with Honey Teriyaki Sauce, add red onions and lettuce to finish.

Photos and recipe: Carl’s Bad Cravings.

This shrimp salad sandwich is made with celery, red onion, tomatoes, olives, mayonnaise, and of course, shrimp! For a bit of extra yummyness, it’s piled high onto a sliced croissant. You can add lettuce leaves if you like, or even fresh spinach. For a healthier choice, try substituting the mayonnaise with Greek yogurt. This salad can be made the night before, and assembled easily into a sandwich the next morning for work. Moist and delicious, perfect for summer, we’re sure your co-workers are going to be green with envy!

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Photos: Escape From Fisherman’s Warf, Real Mom Kitchen.

There is nothing more refreshing than eating ice-cold watermelon in the scorching summer heat. Our watermelon summer salad is perfect for those endless heat waves, and you can eat it as a side to your BBQ, or as a snack by itself. Cold watermelon, refreshing lime juice, feta cheese, fresh mint, and olives come together in this fantastic salad that is easy and quick to make! For parties, try putting the watermelon, feta, and olives on bamboo skewers for a fun and mess-free way for guests to enjoy.

Refreshing Watermelon Summer Salad

This watermelon summer salad is quick to prepare and is great for BBQ parties. Impress your guests with this unique twist on the classic watermelon salad!

Ingredients

• 1 red onion
• 4 limes
• 1 medium watermelon
• 250 grams feta cheese
• 1 bunch fresh parsley
• 1 bunch fresh mint, chopped
• 4 tbsp olive oil
• 100 grams black olives, pitted
• black pepper

Instructions

1. Peel and halve red onion, slicing it into fine half-moons. Place it in a small bowl to steep with the lime juice.
2. Remove the rind and seeds from the watermelon, and cut into 1 1/2 inch chunks. Cut feta into similar pieces, and put them in a large bowl. Don’t chop the parsley, instead tear off sprigs and add them to the bowl along with the chopped mint.
3. Add the onions and juice into the bowl along with the oil and olives. Toss the salad gently so that the feta and watermelon don’t lose their shape.
4. Add black pepper to taste.

Photos: Photo Appetite, Meats Roots and Leaves.