Chicken Caesar Sandwich

Name: Chicken Caesar Sandwich
Total time: 60 min
Yield: 4
Ingredients: Caesar Dressing — ¼ cup Dijon Mustard; Caesar Dressing — Juice from 1 Lemon; Caesar Dressing — 1 Garlic Clove Pressed or Crushed to Paste; Caesar Dressing — 1 tsp Worcestershire Sauce; Caesar Dressing — 2 tsp Anchovy Paste; Caesar Dressing — 1 cup Vegetable Oil; Caesar Dressing — 2 Tbsp Sour Cream; Caesar Dressing — 2 Tbsp Freshly Grated Parmesan Cheese; Caesar Dressing — Coarse Ground Black Pepper to Taste; Chicken and Sandwich — 1½-2 lbs Boneless Skinless Chicken Breasts; Chicken and Sandwich — 4 Fresh Rolls; Chicken and Sandwich — 1 Romaine Heart; Chicken and Sandwich — Small Block of Parmesan Cheese; Chicken and Sandwich — Extra Virgin Olive Oil to Grill the Bread and Romaine Heart; Chicken and Sandwich — Kosher Salt to Taste; Chicken and Sandwich — Coarse Ground Black Pepper to Taste

Grilled chicken Caesar sandwiches with grilled romaine, Parmesan and a creamy dressing made without raw egg.

Ingredients

Caesar Dressing — ¼ cup Dijon Mustard
Caesar Dressing — Juice from 1 Lemon
Caesar Dressing — 1 Garlic Clove Pressed or Crushed to Paste
Caesar Dressing — 1 tsp Worcestershire Sauce
Caesar Dressing — 2 tsp Anchovy Paste
Caesar Dressing — 1 cup Vegetable Oil
Caesar Dressing — 2 Tbsp Sour Cream
Caesar Dressing — 2 Tbsp Freshly Grated Parmesan Cheese
Caesar Dressing — Coarse Ground Black Pepper to Taste
Chicken and Sandwich — 1½-2 lbs Boneless Skinless Chicken Breasts
Chicken and Sandwich — 4 Fresh Rolls
Chicken and Sandwich — 1 Romaine Heart
Chicken and Sandwich — Small Block of Parmesan Cheese
Chicken and Sandwich — Extra Virgin Olive Oil to Grill the Bread and Romaine Heart
Chicken and Sandwich — Kosher Salt to Taste
Chicken and Sandwich — Coarse Ground Black Pepper to Taste

Method

MAKE THE DRESSING: Whisk the Dijon, lemon juice, garlic, Worcestershire and anchovy paste until smooth. Slowly stream in the vegetable oil while whisking vigorously to emulsify. Gently whisk in the sour cream and Parmesan, then season with black pepper.
RESERVE AND MARINATE: Set aside half the dressing for the finished sandwiches. Put the other half in a container for the chicken. If the breasts are about 2 inches thick, halve them crosswise. Trim excess fat, coat in the marinade, cover and refrigerate for 30 minutes.
PREPARE THE GRILL AND BREAD: Preheat the grill to 425°F with direct and indirect heat areas. Halve the romaine, season with salt and pepper and drizzle with olive oil. Open the rolls and drizzle the cut surfaces with olive oil.
GRILL THE CHICKEN: Grill the chicken over direct heat for about 5 minutes per side, until the thickest part reaches 165°F. Loosely cover with foil and rest while grilling the bread and romaine.
GRILL THE BREAD AND ROMAINE: Grill the bread until golden. Grill the romaine halves core-side down for 2 minutes, then flip and grill for another minute. Avoid over-wilting.
ASSEMBLE: Spread the reserved Caesar dressing on the bottom rolls. Add romaine and chicken. Use a peeler to shave Parmesan over the chicken, then finish with more reserved dressing, black pepper and the top rolls.