Description
This Chicken Caesar Sandwich is decadent, delicious, & always hits the spot! With its buttery crouton-like bread, creamy dressing, & perfectly cooked chicken.
Ingredients
For the Creamy Caesar Dressing
- 1 large egg
- ¾ cup light olive oil
- 2 garlic cloves, peeled and pressed
- 2 anchovy filets
- ½ teaspoon Dijon mustard
- ¼ cup freshly squeezed lemon juice
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
For the chicken:
- 3 boneless skinless chicken breasts
- 5 tablespoons extra-virgin olive oil,
- 1 tablespoons dried oregano
- 3 garlic cloves, crushed
- Zest and juice of 1/2 lemon
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the sandwiches:
- 8 slices of sourdough or gluten free bread of choice, we used Canyon Bakehouse Heritage White Bread
- 6 ounces mozzarella, sliced
- 2 ounces Parmesan, shredded
- 4 tablespoons olive oil
- 2 tablespoons unsalted butter
- Romaine
- Marinated Red Onions
Instructions
Marinate the chicken.
- In a medium bowl, make the marinade by mixing the olive oil, oregano, garlic, lemon, salt and pepper.
- Place the chicken breasts in a container and pour the marinade over them. Cover and refrigerate for at least one hour or longer, preferably overnight.
Make the dressing.
- Crack an egg into a Mason Jar. Using a hand blender, slowly add oil as you blend, pausing to let it incorporate. Continue to slowly add more oil.
- Then add the garlic and the anchovies and blend. Add the Dijon, lemon juice, salt, and pepper and
blend well. Cover and place in the refrigerator. The dressing can be made a day ahead.
Make the chicken.
- When ready to cook the chicken, remove from the fridge and let them come to room temperature for at least ten minutes.
- Heat a cast iron or frying pan over medium-high and add two tablespoons of olive oil. Cook the breasts for 5 minutes and then flip. Cook for 5 minutes and then cover the pan and continue cooking for an additional 4 minutes or until golden brown and cooked through. Cook longer for a larger breast.
- Remove from the pan and let them rest.
- Using a sharp knife, thinly slice the chicken breasts lengthwise and set aside.
Make the Sandwich.
- Heat oven to 175°F.
- Take two pieces of bread. On one slice, layer 1 1/2 ounces of sliced mozzarella and ½ ounce of shredded parmesan. On the other slice, layer 4 ounces of chicken and close the sandwich.
- Repeat with three more sandwiches.
- Heat a cast iron or frying pan over medium heat and add one tablespoon of butter and two tablespoons of olive oil until melted and combined. Add two sandwiches to the pan at a time, unless you can fit more than two without overcrowding.
- Griddle the sandwiches for 4 minutes a side, for a total of 8 minutes, until the cheese is melty and bubbly.
- Remove the sandwiches from the pan and, if cooking in batches, place them on a sheet tray and keep them warm in the oven while you finish the rest.
- Add the remaining olive oil and butter to the pan and repeat with the other two sandwiches.
- To serve, open the sandwiches; the cheese side is on the bottom, and place a few romaine leaves over the chicken (don’t forget to salt them!). Dress with two tablespoons of Caesar dressing and top with Marinated Red Onions on each sandwich.
- Close the sandwiches and cut them in half. Serve and enjoy.