Teriyaki Chicken Sandwiches

This is probably the one recipe I have been making the longest and most often. My family all loves it. I hope when my daughter is born, I can get her accustomed to the taste of Asian cuisine as well because I looooooove to cook that style of food! I usually do this one for lunch because it is a sandwich and that seems to be my favorite meal for that time of day.

Ingredients:
1 lb. Boneless Skinless Chicken Breast (thawed)
2 cups Teriyaki Marinade (I use Yoshida brand, which is found in most stores near the condiments)
1 onion
1 tomato
1 head of lettuce
1/2 cup shredded cheese
Kings brand Hawaiin sweet bread

Mayonnaise (optional)

Directions:

Filet the chicken breast into thinner portions by cutting into them horizontally, each breast should make two filets once its cut, then stab the pieces to allow them to absorb the marinade. Place the chicken in a freezer bag and marinade in fridge for 30 minutes. When it's done marinading, pour all of the ingredients in the bag into a skillet on low-medium heat, cook for around 10-15 minutes, turning once. Pull some lettuce leaves, cut the onion and tomato into thin slices. When the chicken is cooked, place a filet on one piece of bread, then a generous handful of shredded cheese, which should melt from the heat of the chicken, then top it with the onion, lettuce and tomato. Spread Mayonnaise on the other piece of bread if desired. Close it up, and it's ready to serve!