Submarine Day’s A Stretch

Today is all about two National Days. The first is Cheese Fondue, the other is Submarine Day. We’ve only celebrated each of these National Days once. In 2022 I shared with you a recipe for Cognac Cheese Fondue. The recipe itself actually took a back seat as the April 11 post was all about Holy Monday.

Last year’s share on this day was about Submarines. It acknowledges the day the US Navy obtained it’s first modern Submarine. The recipe that day was a bit of a stretch, since at least to me, the Marinated Pork Tenderloin looked like a submarine.

Today we’re going to take another stretch on the whole submarine thing. The US Navy got me to thinking about Pearl Harbor. I’ve been to Hawaii three times in my life. Once as a child on my way to Manila. And twice now with Hubby. As a child I was limited to what my mother wanted to do while in Hawaii. She wanted to visit with childhood friends in Honolulu before boarding yet another Pan Am Flight to Manila. When Hubby and I went to Hawaii the first time, it was with Kiddo. We avoided Honolulu since neither of us are fans of big cities and high-rise buildings. We had talked about visiting Pearl Harbor, but decided against it with a young child. Kiddo was all of four at the time.

In February we were in Honolulu for an entire day. Pearl Harbor was one of the shore excisions offered, but again we decided against it. There are times in the past when we have visited battle sites, and when we do I physically feel pain. I know that sounds crazy, but there’s a sadness at these sites that hurts. I felt it when we went to the Little Big Horn. I’ve felt it at Civil War battle sites. I knew visiting the Arizona would be too much for all sorts of reasons. No, I don’t think I’ll ever be strong enough.

Instead Hubby, Kiddo and walked from the ship down to a nearby beach. From there we went to a shopping mall, and that evening we went to a Luau in the for some roasted pig. It was nice, unhurried quality time.

To honor Submarine Day, the US Navy and to bring a bit of the island to the table, I thought why not share an amazing Glazed Chicken Sandwich. Hubby and Kiddo both let me know anytime I wanted to have Big Kahuna Teriyaki Sandwiches again, they were all for it. I love it when Hubby sings the praises of something I’ve done. Here that, men – tell your wife that you like dinner or that new dress. We need to hear it.

These sandwiches truly capture the tropical tastes of Hawaii. Better yet, they are super easy and oh so quick to make. Served alongside Air Fryer Tater tots, you’ve got dinner on the table with about 10 minutes of cooking time. Course, it takes much longer to marinate the chicken, but once they’re in the bag, you’ve got oodles of free time. Yeah, I might just need to put them on the menu again this summer, and gobble ’em up pool side.

Big Kahuna Teriyaki Chicken Sandwiches
2 boneless Chicken Breasts
1 bottle Teriyaki Glaze
3/4 cup Brown Sugar
8 thin slices Deli Ham
4 Pineapple Rings
4 large Hamburger Buns

Split chicken breasts in half to create 4 breasts. One breast at a time, place in a quart-size bag. With the smooth end of a meat mallet, pound breast to a thickness of about a quarter-inch. Once done; place all the breasts into a ziplock bag and set aside.

Empty the Teriyaki glaze into a bowl. Whisk in brown sugar until sugar as dissolved completely. Pour half of the glaze in the bag with the chicken. Seal tightly, squeezing out as much air as possible. Place in a glass dish, refrigerate for at least 5 hours or overnight.

Divide remaining Teriyaki mixture into two separate bowls to prevent any cross contamination when using. Set aside.

Heat grill to medium heat. Open the pineapple, reserve about half-cup of the juice and divide between the glazing bowls. Place chicken and pineapple rings on the grill. Brush with teriyaki glaze every few minutes from the two separate bowls using 2 different brushes, one for the chicken, the other for the rings.

Note: If you can, use brushes that are a different color to tell them apart.

Pull pineapple rings from the grill once nice marks appear, wrap in foil and keep warm. Continue to grill breasts until cooked through, about 8 to 10 minutes total grilling time depending upon thickness of breast and grill temperature. Once cooked, wrap breasts in the foil with the rings to keep warm.

Split open hamburger buns. Brush with a kiss of teriyaki glaze (from the glaze used for the pineapples). Place a chicken breast on the bottom each bottom bun. Top with a couple of slices of ham, then the grilled pineapple.

Serve with your favorite tater sides such as Air-Fryer Tater Tots. And be sure to pass around the napkins, these Big Kahunas can get pretty messy. Enjoy!

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Taste and see how good the Lord is;
blessed the man who takes refuge in him.