Grilled Chicken Caesar Salad Sandwich Food

GRILLED CHICKEN CAESAR SALAD

Steps:

• Preheat a grill or grill pan to medium high. Make the dressing: Chop 2 garlic cloves and puree with 1/2 cup olive oil, the anchovies and lemon juice in a blender until smooth; season with salt and pepper. Pound the chicken with a mallet or heavy skillet until about 1/8 inch thick. Season with salt and pepper and toss with 1 tablespoon of the Caesar dressing. Grill the chicken until golden and crisp, 3 to 4 minutes per side. Brush the bread with olive oil on both sides and grill, turning, until toasted, about 2 minutes. Rub with the remaining garlic clove. Brush the romaine with 1 to 2 tablespoons of the dressing and grill until marked, 1 to 2 minutes per side. Chop the lettuce and transfer to a bowl. Cut the bread and chicken into bite-size pieces and add to the bowl. Toss with the remaining dressing, the parmesan, and pepper to taste. Garnish with more parmesan.

GRILLED CHICKEN CAESAR SANDWICHES

Steps:

• Whisk mustard, Worcestershire sauce, garlic, 2 Tbsp. lemon juice, and 2 tsp. pepper in a medium bowl. Stream in 1/3 cup oil, whisking constantly until emulsified. Transfer half of marinade to a small bowl, then whisk in mayonnaise and cornichons; season dressing with salt. Set aside.
• Season chicken thighs all over with salt and place in bowl with remaining marinade; turn to coat. Let sit at room temperature, turning occasionally, at least 30 minutes, or cover and chill up to 4 hours.
• Prepare a grill for medium-high heat; lightly oil grate. Grill chicken, turning halfway through, until deeply browned and cooked through, 8-10 minutes. Transfer to a platter and let rest 5 minutes.
• Meanwhile, grill buns, cut side down, until lightly toasted, about 30 seconds. Transfer to platter with chicken.
• Toss sliced fennel, fennel fronds, basil, and remaining 2 tsp. oil and 2 tsp. lemon juice in a medium bowl to combine; season with salt and pepper.
• Spread reserved dressing over cut sides of each bun. Assemble sandwiches with buns, chicken, and fennel salad.

GRILLED CHICKEN AND KALE CAESAR PRESSED SANDWICH

Steps:

• Preheat a grill pan over medium-high heat. Put the chicken breasts in a medium bowl. Sprinkle with 3/4 teaspoon salt, a few grinds of pepper, and a drizzle of olive oil; toss to coat. Let sit at room temperature for 15 minutes.
• Meanwhile, preheat the oven to 375 degrees F. Line a baking sheet with parchment and arrange the bacon strips on top. Bake, flipping once halfway through, until the bacon is golden brown and crisp, about 25 minutes. Transfer to a paper-towel lined plate.
• Grill the chicken until an instant-read thermometer inserted in the middle of the chicken reads 165 degrees F, 6 to 8 minutes per side. Let cool, then slice thinly across the grain.
• Slice the sourdough loaf in half horizontally and lay the two halves cut-side up. Scoop out some of the bread from both halves and reserve for another use.
• Whisk the mayonnaise, Parmesan, anchovies, garlic, lemon zest and juice, 1/4 teaspoon salt, a few grinds of black pepper and the remaining 2 tablespoons olive oil together in a small bowl. Remove 1/4 cup of the dressing and add it to a large bowl along with the kale. Toss to coat and season to taste with more salt and pepper.
• Spread the remaining salad dressing on both halves of the bread. Building on the bottom half, layer half the kale salad, bacon, sliced chicken, and a sprinkle of salt. Place the radishes on top of the chicken in a single layer, then add the cucumber in a single layer. Scoop the remaining kale salad into the top half of the bread, and place on top of the sandwich. Wrap tightly in parchment, wax paper or plastic wrap and secure with twine if necessary. Place a brick (see Cook's Note) or cast-iron skillet on top for at least 3 hours to flatten, refrigerated. About 45 minutes before serving, bring the sandwich to room temperature.

GRILLED CHICKEN CAESAR SALAD

Steps:

• For the dressing: Combine the egg yolks, mustard, lemon juice, Worcestershire sauce, garlic, anchovy paste and some salt and pepper in a food processor. With the processor running, slowly add the oil until the dressing is thick and creamy.
• For the salad: Preheat the oven to 375 degrees F. Heat a grill pan over medium-high heat.
• Sprinkle the chicken with salt and pepper and dust with the paprika. Brown the chicken on the grill pan on both sides, then transfer the chicken to a baking sheet. Roast in the oven until cooked through, 15 to 18 minutes. Slice the chicken into strips.
• Heat a nonstick skillet over medium-low heat. Combine the Parmesan and Romano cheese in a bowl. Using a tablespoon, make a few piles of cheese in the skillet. Let the cheese melt, and then flip the crisps. Cook until lightly browned on both sides. Place the cheese crisps on a paper towel.
• Wipe out the grill pan and heat it over medium-high heat. Brush the romaine hearts on both sides with the olive oil. Grill the romaine hearts in batches, turning once, until just charred.
• To serve: Place 2 romaine hearts on each plate side by side, top with a few chicken strips, drizzle with the dressing and garnish with the cheese crisps.

GRILLED CHICKEN CAESAR SALAD SANDWICHES

Steps:

• In a small bowl, blend the mayonnaise, parmesan, anchovies, garlic, mustard, lemon juice and ¼ tsp pepper.
• Brush a grill pan or cast iron skillet with 1 tsp of the olive oil and heat (or fire up the bbq).
• Brush the chicken breasts and tenders on both sides with the remaining 2 tsps oil and season with salt and pepper.
• Grill the breasts over high heat, turning once, until browned and cooked through, about 3 minutes per side.
• Let rest for 5 minutes.
• Grill the tenders, turning once, until browned and cooked through, about 2 minutes per side.
• Cut the tenders in half lengthwise.
• Slice the breasts diagonally ½ inch thick.
• Spread the Caesar mayonnaise on the top and bottom half of each roll.
• Arrange a sliced chicken breast and tender on the bottom half of the roll, cover with arugula and close.

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.

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.

MARINATED GRILLED CHICKEN CAESAR SALAD

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours.
• Drain and discard marinade. Grill chicken, uncovered, over medium-low heat for 12-15 minutes or until juices run clear, turning several times.
• Meanwhile, in a bowl, combine the romaine, croutons and tomatoes; add dressing and toss to coat. Divide among six salad plates.
• Slice chicken; arrange on salads.

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!

GRILLED CHICKEN CAESAR SALAD SANDWICH

Steps:

• Preheat grill. Flatten chicken breasts to 1/4" thickness. Season with onion powder, garlic powder, season-all and 1/2 Tbsp. of pepper. Grill for 7-8 min per side or until chicken is done.
• Meanwhile, combine lettuce, cheese and pepper. Lightly mix. Do not add dressing until ready to serve.
• Slice ciabatta loaf in half lengthwise and place cut side down on grill. Grill until lightly toasted. Remove chicken and bread from grill. Place tomatoes in a single layer on bottom of bread. Place chicken on tomatoes. Add dressing to lettuce mixture and mix lightly. Top chicken with lettuce and replace top of loaf. Cut into 4 sandwiches. Serve with crispy chips and a pickle spear.

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.