Grilled Chicken Caesar Salad Sandwiches Food

CAESAR CLUB SANDWICH

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts on a sheet pan skin side up. Rub the chicken with olive oil and sprinkle with salt and pepper. Roast for 35 to 40 minutes, until cooked through. Cool slightly, discard the skin and bones, and slice the meat thickly. Set aside.
• Meanwhile, place the pancetta on another sheet pan in a single layer. Roast for 10 to 15 minutes, until crisp. Set aside to drain on paper towels.
• Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add the anchovy paste, 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 arugula on the bottom piece of bread and then layer in order: the sun-dried tomatoes, shaved Parmesan, crispy pancetta, and sliced chicken. Sprinkle with salt and pepper and finish with another layer of arugula. Place the top slice of ciabatta on top and cut in thirds crosswise. Serve at room temperature.

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 CAESAR WRAP

Steps:

• For the chicken: Place the chicken in a shallow dish just large enough to hold them. Whisk the oil, lemon zest, lemon juice and garlic in a small bowl until combined. Pour the oil mixture over the chicken and toss to coat. Cover the dish with plastic wrap and refrigerate, at least 4 hours and up to overnight.
• Preheat a grill pan or an outdoor grill to medium-high heat. Remove the chicken from the oil mixture and pat dry. Sprinkle with salt and pepper and grill the chicken until golden brown and cooked through, about 12 minutes per side. Transfer the chicken to a plate to cool slightly. Thinly slice the chicken against the grain and set aside.
• For the dressing: Mix the sour cream, Parmesan, lemon juice, mustard, Worcestershire, anchovy, garlic and season with salt and pepper in a medium bowl.
• For the sandwich build: Place the sliced chicken, 1/2 cup sour cream Caesar dressing, tomatoes, romaine and Parmesan Croutons in a large bowl. Toss to coat evenly. Fill each tortilla with the chicken mixture.
• Preheat the oven to 375 degrees F. Add the bread and Parmesan to a large bowl and sprinkle with salt and pepper. Drizzle with the oil and mix well. Spread the mixture onto a baking sheet and bake until light golden brown, about 15 minutes.

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 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 GRILLED CHICKEN

Steps:

• Preheat the grill to medium-high heat.
• Place the chicken in a medium bowl.
• In a blender, combine the remaining ingredients, Blend on high speed until mixture is smooth. Pour blended mixture over chicken, cover, and refrigerate 2 to 3 hours, or overnight.
• Grill chicken 3 to 4 minutes per side, until no pink remains and the juices run clear.

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 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.