Chicken Caesar Sandwich
60 Minutes | Serves 4
Caesar Dressing
¼ cup Dijon Mustard
Juice from 1 Lemon
1 Garlic Clove Pressed or Crushed to Paste
1 tsp Worchestire Sauce
2 tsp Anchovy Paste
1 cup Vegetable Oil
2 Tbsp Sour Cream
2 Tbsp Freshly Grated Parmesan Cheese
Coarse Ground Black Pepper to Taste
Chicken and Sandwich
1½-2 lbs Boneless Skinless Chicken Breasts
4 Fresh Rolls
1 Romaine Heart
Small Block of Parmesan Cheese
Extra Virgin Olive Oil to Grill the Bread and Romaine Heart
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Start by making the caesar dressing by adding the Dijon mustard, lemon juice, anchovy paste, garlic clove and the Worchestire Sauce to a medium-sized mixing bowl. Whisk all ingredients together until smooth.
Slowly add the vegetable oil in a stream while vigorously whisking to emulsify the dressing. After the oil is completely whisked in, gently whisk in the sour cream and Parmesan cheese. Add black pepper to taste.
Set aside half of the dressing to finish the sandwich. Place the second half of the dressing in a container large enough to marinate the chicken.
If the chicken breasts are large (~2 inches thick), halve the breasts crosswise. Trim any excess fat. Add the chicken breasts to the second half of the dressing, cover and marinate in the refrigerator for 30 minutes.
Preheat the grill to 425 degrees and set up for indirect heat.
Halve the romaine heart and season with kosher salt and black pepper. Drizzle with extra virgin olive oil. Open the rolls and add extra virgin olive oil.
After the chicken has marinated, place it on the grill over direct. Cook for approximately 5 minutes on each side or until the chicken is 165 degrees in the thicker part of the breast. Cover the chicken loosely in aluminum foil and rest while you grill the bread and romaine heart.
Grill the bread to golden brown. Grill the romaine heart halves, core side down, for 2 minutes. Flip and grill for an additional minute. Do not over wilt the romaine.
Assemble the sandwich by spreading some caesar dressing on the bottom side of the grilled bread. Add a piece of romaine and the chicken. Using a peeler, curl some pieces of Parmesan cheese on the chicken. Add additional caesar dressing and black pepper to finish the sandwich.
Caesar Dressing
¼ cup Dijon Mustard
Juice from 1 Lemon
1 Garlic Clove Pressed or Crushed to Paste
1 tsp Worchestire Sauce
2 tsp Anchovy Paste
1 cup Vegetable Oil
2 Tbsp Sour Cream
2 Tbsp Freshly Grated Parmesan Cheese
Coarse Ground Black Pepper to Taste
Chicken and Sandwich
1½-2 lbs Boneless Skinless Chicken Breasts
4 Fresh Rolls
1 Romaine Heart
Small Block of Parmesan Cheese
Extra Virgin Olive Oil to Grill the Bread and Romaine Heart
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Start by making the caesar dressing by adding the Dijon mustard, lemon juice, anchovy paste, garlic clove and the Worchestire Sauce to a medium-sized mixing bowl. Whisk all ingredients together until smooth.
Slowly add the vegetable oil in a stream while vigorously whisking to emulsify the dressing. After the oil is completely whisked in, gently whisk in the sour cream and Parmesan cheese. Add black pepper to taste.
Set aside half of the dressing to finish the sandwich. Place the second half of the dressing in a container large enough to marinate the chicken.
If the chicken breasts are large (~2 inches thick), halve the breasts crosswise. Trim any excess fat. Add the chicken breasts to the second half of the dressing, cover and marinate in the refrigerator for 30 minutes.
Preheat the grill to 425 degrees and set up for indirect heat.
Halve the romaine heart and season with kosher salt and black pepper. Drizzle with extra virgin olive oil. Open the rolls and add extra virgin olive oil.
After the chicken has marinated, place it on the grill over direct. Cook for approximately 5 minutes on each side or until the chicken is 165 degrees in the thicker part of the breast. Cover the chicken loosely in aluminum foil and rest while you grill the bread and romaine heart.
Grill the bread to golden brown. Grill the romaine heart halves, core side down, for 2 minutes. Flip and grill for an additional minute. Do not over wilt the romaine.
Assemble the sandwich by spreading some caesar dressing on the bottom side of the grilled bread. Add a piece of romaine and the chicken. Using a peeler, curl some pieces of Parmesan cheese on the chicken. Add additional caesar dressing and black pepper to finish the sandwich.