How to make subway chicken teriyaki at home

How To Make Subway At Home! Chain reveals how to make your Chicken Teriyaki Sandwich in eight easy steps – and even shares recipes for his famous buns and double chocolate cookies

  • Subway revealed how to make chicken teriyaki sandwiches at home
  • Chain Shared Recipes for Italian and Herbal Bread and Double Chocolate Cookie
  • All subway branches will remain closed during the coronavirus pandemic
  • High street chains like McDonald’s and Wagamama have shared recipes
  • How to help people affected by Covid-19

High street chains have got fans excited by sharing recipes for some of their favorite men’s items for fans to recreate at home, and now Subway is the latest trend to join the trend.

The sandwich giant has released recipes for its famous Teriyaki Chicken Sub and Double Chocolate Cookies.

And there’s even a recipe to make your buns at home so fans can find their solution while stores stay closed during the lockdown.

Here FEMAIL reveals step-by-step instructions for making Subway favorites at home …

How to Make Subway’s Teriyaki Chicken at Home

Power: 1 foot length sub

Cooking time: 30 minutes + at least 30 minutes marinating time

Total time: 1 hour


For the teriyaki chicken

  • 450g chicken breast
  • 180ml pineapple juice
  • 1/4 cup brown sugar
  • 40 ml light soy sauce
  • 20ml dark soy sauce
  • 1 teaspoon of garlic – chopped
  • 1 teaspoon ginger – chopped
  • 1⁄2 teaspoon dry mustard powder
  • Pinch of white pepper
  • 2 tablespoons of honey
  • Vegetable oil for cooking

Put together

  • 1 foot long roll
  • 1⁄4 cucumber, sliced
  • 1⁄4 red bell pepper, sliced
  • 1 tomato, sliced
  • 1⁄4 red onion, sliced


  1. To make the teriyaki sauce, stir all ingredients except the chicken in a medium bowl until everything is well mixed and the sugar has dissolved.
  2. Add the chicken to the teriyaki sauce and place in the refrigerator for at least 3 minutes or up to 4 hours to marinate.
  3. When you’re ready to cook, remove the chicken from the marinade. Put the marinade in a small saucepan or pan and heat over medium heat. Bring to a boil, reduce the temperature to medium-low, and simmer gently until reduced by half and thickened – about 10 minutes. Set aside to cool. The sauce thickens as it cools.
  4. While the teriyaki sauce is reducing, cook the chicken. Dab excess marinade with a piece of paper towel and brush with a little vegetable oil.
  5. Heat a frying pan over medium heat. Add the chicken and, turning regularly, sear on both sides until golden brown and cooked through, brushing with a little Teriyaki glaze from time to time. Remove from heat and let rest for 5 minutes. Cut into 2 cm wide slices against the fiber (for information on allergen and nutritional strips, please always refer to the manufacturer’s packaging and discard them with the remaining Teriyaki glaze.)
  6. Use warm or refrigerate in an airtight container until ready to serve.
  7. To assemble the sub, use the knife to cut the bread down at an angle along the length of the sub. This will keep the fillings in place when the submarine is filled.
  8. Place the tomato slices overlapping on the lower half of the bread. Follow with the cucumber, red pepper, and red onions. Top the salad with the teriyaki chicken and finish with a dash of teriyaki sauce, salt and finely ground black pepper. Serve immediately.

Subway partnered with Tastemade to show how to make your Teriyaki Chicken Sub at home

Subway’s Italian herb and cheese bread recipe

Power: 4 feet long

Cooking time: 25 minutes

Total time: 2.5 hours

Subway also published the recipe for the recipe for their popular Italian herb and cheese bread


For the bread

  • 500g strong white bread flour
  • 10g quick yeast
  • 20g powdered sugar
  • 8g table salt
  • 80ml olive oil
  • 320ml water – lukewarm
  • Flour, for dusting
  • 2 tbsp milk, for glazing bread
  • 1 medium-sized egg, beaten, for glazing herbs and
  • Cheeses

For the Italian herb and cheese topping

  • 1 tbsp dried Italian herbs
  • 1 tbsp dried parmesan
  • 1⁄2 teaspoon garlic granules
  • 1⁄2 teaspoon onion powder
  • 30g ripe mozzarella, grated


  1. In a large bowl, mix the flour, yeast, sugar, and salt, making sure that the yeast does not touch the salt and sugar.
  2. Mix water and oil in a jug and whisk.
  3. Pour 3/4 of the water and oil mixture over the dry ingredients and mix with a wooden spoon or flatware knife to evenly hydrate the dry ingredients. If necessary, add the remaining water and oil until a soft batter is formed.
  4. Tilt the dough on a lightly floured bench and knead until it is smooth and elastic – about 10 minutes. The dough is ready when it just springs back when pressed lightly.
  5. Transfer to a large, lightly oiled bowl, cover with a damp tea towel and let rise in a warm place until the volume has doubled.
  6. After it has risen, turn the dough out onto a lightly floured work surface and divide it into 4 even pieces.
  7. Take 1 piece and roll it into a long thin loaf, about 30 cm long. Place on the baking sheet lined with baking paper and repeat with the remaining pieces of dough, leaving at least 5 cm between the individual loaves.
  8. Cover with a lightly oiled piece of cling film and let rest for 1 hour.
  9. Preheat the oven to 200 ° C / 180 convection
  10. While the loaves are pulling through, make the toppings. In a small bowl, mix the mixed herbs, dried Parmesan, garlic granules, onion powder and salt.
  11. For simple breadWhen the bread is almost ready, brush evenly with milk and make sure that the loaves are not emptied.
  12. For the Italian herb and cheese loaf, Skip the milk and carefully coat the rolls with egg detergent instead. Sprinkle with the herb topping, followed by some cheese.
  13. Bake in the middle of the oven for 25 minutes until golden brown. Place on a cooling shelf and allow to cool completely before cutting.

TOP TIP: The bread tastes best on the day it is baked. But they can also be frozen afterwards To bake. Simply thaw and freshen in a warm oven for 5 minutes before filling.

The double chocolate chip cookies from Subway

Power: 16

Baking time: 12 minutes

Total time: 35 minutes


  • 125g salted butter, soft
  • 100g light brown sugar
  • 75g granulated sugar
  • 1 teaspoon vanilla extract
  • 1 medium-sized egg
  • 150 g flour,
  • sifted 40g cocoa powder,
  • sifted 1⁄2 tsp baking powder
  • 100g white chocolate, roughly chopped
  • 200g milk chocolate, roughly chopped

Subway’s Double Chocolate Cookies are popular with fans and can now also be made at home


  1. Preheat the oven to 175 ° C. Line 2 large baking sheets with parchment paper.
  2. Mix the butter and sugar in a large bowl. Beat the mixture with a wooden spoon for about 3 minutes.
  3. Lightly whisk the egg and vanilla and gradually add to the butter mixture until everything is well mixed.
  4. Using a wooden spoon or spatula, fold in the flour, cocoa powder, and baking powder until just blended.
  5. Finally, add the white and milk chocolate chips and mix until they are evenly distributed. Be careful not to overwork the mixture.
  6. Use an ice cream scoop or spoon to divide the mixture into 16 golf ball-sized servings. Roll into a ball and place at least 5 cm apart on the baking sheets lined with baking paper. Depending on the size of the trays, this may need to be done in batches.
  7. Bake for 12 minutes, until they are well distributed and just set on the surface. The biscuits are still quite soft, but get firmer as they cool down. Let rest on the baking sheet for 5 minutes, then carefully transfer to a cooling shelf to cool completely. Store cookies in an airtight container for up to 7 days.

Tip: To have freshly baked cookies in no time, freeze the unbaked, shaped cookies. When Ready to bake, just preheat the oven, place the frozen biscuits on a baking sheet lined with baking paper and bake them out Frozen for 10-15 minutes.


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