Caesar Salad Sandwiches With Chicken Food

GRILLED CHICKEN CAESAR SANDWICH

Steps:

• Toast the buns.
• Warm the chicken if using the leftovers from a barbeque party.
• Spread the dressing on the buns.
• Add the chicken.
• Top with Parmesan and lettuce.
• Serve.

PANERA BREAD'S CHICKEN CAESAR SANDWICH

Steps:

• Mince 2 to 4 cloves garlic (4 is great if you love garlic), and set aside. Cut chicken in 1/4-inch slices. Heat olive oil in skillet and saute garlic for 30 seconds, or until fragrance is released. Add chicken and saute until cooked through, 3 to 5 minutes. Season to taste with pepper. Turn off heat and set aside.
• Grill or broil bread until lightly toasted, about 1 minute per side.
• In bowl, toss together romaine, salad dressing, Parmesan, red onion and chicken. Season to taste with pepper. Pile onto 4 slices of toast, top with remaining toast and serve with tomatoes on the side, if desired. Makes 4 servings.
• Picnic packing instructions: Saute chicken in garlic and cool a little. Pack in plastic container and refrigerate.
• Place toast in a plastic bag and pack. (Do not seal bag or toast will become soggy.).
• Place lettuce in large resealable bowl. Pour salad dressing into plastic container. Spoon cheese into plastic container. Pack red onion and tomatoes, if using, in a plastic bag.
• Refrigerate everything except toast until transporting to picnic. Pack everything except toast in cooler with ice or cold packs. (Pack toast at room temperature.).

CAESAR GRILLED CHICKEN SANDWICHES

Steps:

• Place the chicken cutlets into an airtight storage container and cover with enough Caesar dressing to marinate, preferrably overnight.
• After chicken has marinated grill chicken breasts until cooked through. They will cook quickly as they are thin.
• Top chicken with cheese and allow cheese to melt slightly.
• To assemble sandwiches: Cut the bread into 2-3 inch wide horizontal sections which are then cut and split in half to make the sandwiches.
• Brush both sides of bread with Caesar dressing.
• Top one side with a few spinach leaves and the sliced tomatoes.
• Place grilled chicken breast topped with cheese on other half of bread.
• Put the sandwich together and slice in half, enjoy!

CAESAR SALAD SANDWICH

Steps:

• Heat oven to 350 degrees.
• Place the pancetta on a baking sheet in a single layer.
• Roast for 10 to 15 minutes, until crisp.
• Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced.
• Add mustard, lemon juice, and mayonnaise and process again to make a smooth dressing.
• (Refrigerate the Caesar dressing if not using it immediately.).
• Slice the ciabatta in half horizontally and separate the top from the bottom.
• Toast the bread in the oven, cut side up, for 5 to 7 minutes; cool slightly.
• Spread the cut sides of each piece with the Caesar dressing.
• Place half the chopped romaine on the bottom piece of bread and then layer in order: the Parmesan, crispy pancetta, and sliced chicken.
• Sprinkle with salt and pepper and finish with another layer of romaine.
• Place the top slice of ciabatta on top and cut into four pieces crosswise.
• Serve at room temperature.

CAESAR CHICKEN SALAD SANDWICHES

Steps:

• Combine all together and serve on bread.

STUFFED CHICKEN CAESAR SALAD SANDWICHES

Steps:

• Season the chicken with salt and pepper. Grill or broil 5 to 8 minutes or until cooked through. Set aside to cool.
• In a large bowl, combine the cooled chicken, lettuce and parmesan. Stir in the salad dressing. Refrigerate until ready to serve.
• Cut the loaves in half crosswise to form 4 loaves. Hollow out the loaves leaving about 1/2 inch border on all sides. Toast the loaves in the oven until slightly crispy and warm on the insides.
• Spoon the salad mixture into the bread. Serve immediately.

CAESAR SALAD SANDWICHES WITH CHICKEN

Steps:

• Set the oven on broil.
• Cut each roll in half and scoop out the dough to form a pocket in one side of the bread.
• Combine the lettuce, dressing and cheese in a bowl.
• Place the chicken strips on a broiler pan and brush with the olive oil.
• Broil the strips of chicken for a total of about 7 minutes, turning once.
• Add the chicken to the salad and pile the mixture into the bread pocket.
• Top with the other half of bread and serve.