Chicken Caesar sandwich
Dressing:
1 small anchovy filet, minced (or 1/2 teaspoon anchovy paste)
1/8 teaspoon finely minced or pressed garlic (about half a small clove)
1/4 teaspoon kosher salt
1 egg yolk
1 tablespoon fresh lemon juice
1/4 cup extra virgin olive oil

Sandwich:
2 ounces Parmigiano Reggiano cheese (or other high quality similar cheese), divided use
1/4 cup mayonnaise (commercial or homemade)
1/4 teaspoon fresh ground black pepper (or to taste)
4 slices firm-textured white bread
1/4 cup unsalted butter, very soft
6 – 8 ounces cooked chicken breast, sliced about 1/4 inch thick (about 1 small chicken breast half)
1-1/2 cups shredded romaine lettuce (about 1/4 head)

Chicken Caesar Sandwiches

These days, you can’t turn around without seeing a recipe for chicken Caesar sandwiches, but as with many good ideas, in most cases the execution leaves much to be desired. They’re either soft wraps with breaded, fried chicken and a bit of shredded lettuce and cheese, or they’re sliced chicken and a few sad romaine leaves on a bun with thick, bland “Caesar” dressing. What’s missing in all of them is the crouton factor — there’s no crisp, crunchy, savory bread. That’s why we start our version with bread that’s buttered, sprinkled with cheese, and cooked on a griddle (on both sides, so it doesn’t get soggy inside). Topped with sliced chicken and plenty of Caesar salad, this sandwich truly pays homage to that classic dish.
 
Makes 2 sandwiches.

For the dressing, mash together the anchovy, garlic and salt in the bottom of a small heavy bowl. Add the egg yolk and whisk until thoroughly combined and slightly frothy. Stir in lemon juice. Slowly drizzle in the oil, whisking constantly, until combined.

Finely grate half the cheese. Shred the other half coarsely. You should have about 1/4 cup of grated cheese and 1/3 cup shredded cheese. Set aside.

Heat a non-stick griddle or large non-stick skillet over medium heat. While the griddle is heating, lightly spread one side of each of the 4 slices of bread with butter (using about half the butter). Sprinkle each of the slices with a couple of teaspoons of the finely grated Parmigiano (using about half the grated cheese total). Gently press the cheese into the butter. Carefully turn the bread slices over. Spread the other side of each slice with the remaining butter and sprinkle with the remaining grated cheese. Place on the griddle. When the first side is golden brown, flip and brown the second side of the slices (start checking at about 2 minutes; once the cheese starts browning, it goes fast). When the second side is browned, remove the bread to a rack placed on a sheet pan and place in a very low oven or warming drawer.

Mix 2 tablespoons of the dressing with the mayonnaise and black pepper. Set the mayonnaise mixture aside and reserve the rest of the plain dressing.

Place the shredded lettuce and coarsely shredded cheese in a small bowl. Drizzle with about 2 tablespoons of the reserved dressing (or enough to coat the lettuce generously) and toss.

To assemble the sandwiches, spread the mayonnaise over one side of each of the 4 slices of toasted bread. Divide the chicken slices between two pieces of the bread and top with the lettuce mixture. Top with the other two pieces of bread.

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