In a glass measuring cup or small bowl combine the soy sauce, dark brown sugar, honey, vinegar, pineapple juice, garlic and ginger. Whisk to combine. In another small bowl whisk together the soy sauce and cornstarch until the cornstarch has dissolved. Add the cornstarch mixture to the soy sauce mixture. Whisk to combine and set a side.

Heat a large sided skillet over high heat. Add one tablespoon of sesame oil. When the pan is hot add the chicken and stir fry for 3 to 5 minutes or until the chicken has browned and is cooked through. Remove from the pan.

To the same pan add the remaining tablespoon of sesame oil. Add the red pepper and onion and stir fry for about 2 to 3 minutes until the veggies are just beginning to brown, but are still crisp. Remove from the pan.

Preheat oven to 400 degrees F.

Add the teriyaki sauce to the skillet and bring to a boil. Reduce the heat and add the chicken and veggies back to the pan. Toss with the teriyaki sauce and simmer unti the sauce has thickened and coats the chicken and veggies. This will happen pretty quickly. I let mine simmer for about five minutes.

While the sauce simmers toast the baguette (or rolls) in the oven. Once toasted cut the baguette into fourths and then cut in half, but not all the way through.

To assemble, lay out 4 squares of aluminum foil and place a roll on each. Stuff each roll with the teriyaki chicken, peppers and onions. Top with equal amounts of shredded swiss cheese. Roll each sandwich up. Once all sandwiches are rolled, place on a baking sheet and bake for 5-10 minutes. If desired remove the tin foil and toast the sandwich under the broiler for a minute or two, but watch closely, this goes so fast! Remove and stuff in some chopped green onions. Eat!