CHICKEN CAESAR CIABATTA SANDWICHES
It’s easy to make and completely customizable. I’ve had a recent sandwich obsession. This is how I made the BLTA Egg Salad Sandwich. But with this chicken Caesar salad sandwich, no customization/adaption was needed. This recipe is perfect, just as it is.
The dressing had a refreshing hint of tanginess and was richly creamy. The toasted ciabatta was perfect for this sandwich. It gave you a great crunch in each bite. The only tiny change I made was also to add the romaine leaves to the Caesar salad dressing. This gives you a double dose of creamy Caesar goodness.
Jason, whom I have never seen consume a Caesar in the three and a half years that we’ve known each other, ate this sandwich like it was no tomorrow. It’s hard to beat!
Ingredients
1 cup romaine lettuce leaves
1 pound of boneless, skinless, thinly sliced chicken breasts
To taste, add Kosher Salt and freshly ground Black Pepper
Olive oil one tablespoon
Four ciabatta rolls, toasted, for serving
1/4 cup of shaved Parmesan cheese to serve
CAESAR DRESSING
8 Anchovies
Two cloves garlic pressed
Six tablespoons mayonnaise
Freshly squeezed Lemon Juice 3 Tbsp
Splash of Worcestershire Sauce
To taste, add Kosher Salt and freshly ground Black Pepper
Instructions
In a small bowl, combine anchovies with mayonnaise, Worcestershire sauce, lemon juice, and salt to taste. If the dressing becomes too thick, you can add more water.
Combine romaine lettuce in a small dish with 1/2 teaspoon Caesar salad dressing. Set aside.
Season the chicken breasts to your taste with salt and black pepper. Over medium heat, heat olive oil in a large skillet. Cook chicken, flipping it once, for 3-4 minutes on each side. Allow to rest for 5 minutes, then slice across the grain.
