Caesar Salad Sandwich Recipes

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CAESAR CLUB SANDWICH



Caesar Club Sandwich image

Provided by Ina Garten

Categories     main-dish

Time 1h20m

Yield 3 servings

Number Of Ingredients 15

2 split (1 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt
Freshly ground black pepper
4 ounces thinly sliced pancetta
1 large garlic clove, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 teaspoons anchovy paste
1 teaspoons Dijon mustard
1 1/2 tablespoons freshly squeezed lemon juice
1/2 cup good mayonnaise
1 large ciabatta bread
2 ounces baby arugula, washed and spun dry
12 sun-dried tomatoes, in oil
2 to 3 ounces Parmesan, shaved

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.

CHICKEN CAESAR SALAD SANDWICHES RECIPE



Chicken Caesar Salad Sandwiches Recipe image

This recipe, ideal for spring picnic sandwiches, weekday lunch at the office, or a weekend brunch with your book club, can be made in just 20 minutes, thanks to the convenience of a store-bought rotisserie chicken. The chicken salad mixture can be made a day ahead. Store in the refrigerator until you are ready to assemble the sandwiches. You can use your favorite sandwich rolls instead of mini baguettes, but be sure to add the garlic mayonnaise and toast the bread.If you prefer the ability to control the amount of spices and seasonings on your food, spend a Sunday afternoon roasting a chicken or two (your house will smell wonderful!) This way, you can chop, shred, and store the chicken for use the following week in casseroles, soups, and salads. Plus, you get the added bonus of having the makings of a delicious and savory homemade chicken stock in the pan. The Caesar dressing in this recipe can be used in other recipes, as well. Bottle it up and pour it over a tossed green salad, or drizzle it over baked chicken pieces.

Provided by Pam Lolley

Categories     Sandwich

Time 20m

Yield Serves 4

Number Of Ingredients 15

3 cups shredded rotisserie chicken (from 1 chicken)
2 oil-packed anchovy fillets, finely chopped
1 garlic clove, minced
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1/3 cup extra-virgin olive oil
1/2 ounce Parmesan cheese, grated (about 1⁄3 cup)
3 tablespoons mayonnaise
1/4 teaspoon garlic powder
4 mini baguettes (or 1 French bread baguette cut into 4 portions), split
4 romaine lettuce leaves

Steps:

  • Place chicken in a medium bowl. Process anchovy fillets, garlic, lemon juice, red wine vinegar, mustard, Worcestershire sauce, salt, and pepper in a blender until smooth. Gradually add olive oil, and process until smooth; stir in Parmesan cheese. Pour dressing over chicken, and toss to coat.
  • Stir together mayonnaise and garlic powder in a small bowl. Brush cut sides of bread evenly with mayonnaise mixture. Heat a large skillet over medium-high. Cook bread, cut side down, in hot skillet, until toasted and golden brown, about 2 minutes. Divide chicken mixture and lettuce leaves evenly among bottoms of toasted bread; cover with bread tops.

THE BEST CAESAR SALAD



The Best Caesar Salad image

It should not come as a surprise that the best Caesar salad is also the most traditional version. That means it's time to bring out the anchovies and eggs -- and don't skimp on quality Parmesan cheese. We've even included garlicky homemade croutons to balance the tangy dressing.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 cloves garlic, crushed
Kosher salt
3 cups rustic bread (about 3 ounces), torn into bite-sized pieces
2 tablespoons freshly grated Parmesan
Freshly ground black pepper
2 anchovies packed in oil
1 clove garlic
1 egg yolk, at room temperature
1 teaspoon Dijon mustard
1 tablespoon freshly squeezed lemon juice, at room temperature
1/2 cup extra-virgin olive oil
5 tablespoons freshly grated Parmesan
Kosher salt and freshly ground black pepper
2 romaine hearts, chopped (see Cook's Note)

Steps:

  • Preheat the oven to 400 degrees F.
  • For the croutons: Put the olive oil and butter in a small saucepan over medium-low heat. When the butter is completely melted add the garlic and 1/4 teaspoon kosher salt. Carefully swirl the pan to combine. Set aside for 10 minutes to allow the garlic to infuse the oil mixture.
  • Put the bread pieces on a baking sheet. Evenly pour the garlic mixture over the bread and toss to coat. Spread the bread in a single layer and bake until golden brown, 8 to 10 minutes. Stir the bread halfway through cooking to ensure even browning. Remove from the oven and sprinkle with black pepper and Parmesan. Set aside to cool.
  • For the salad: Soak the anchovies in a small bowl of water for 5 minutes. Rinse with cold water, drain and pat dry. Finely chop the anchovies and garlic, then use the side of your knife to mash them to a paste.
  • Add the anchovy paste, egg yolk, Dijon mustard and lemon juice to a large bowl and whisk to combine. While whisking, slowly drizzle in the olive oil in a steady stream until emulsified. Stir in 3 tablespoons grated Parmesan. If needed, add water, 1 teaspoon at a time to thin the dressing. Season with salt and pepper to taste.
  • Add the lettuce and croutons to a large bowl and gently toss with the dressing until coated. Top with grated Parmesan and serve immediately.

PERFECT CAESAR SALAD DRESSING



Perfect Caesar Salad Dressing image

Everyone raves about Caesar salad, but few realize it is so simple to make at home. Add this Caesar dressing on top of chopped romaine lettuce, croutons and parmesan cheese for a perfect salad. -Jane McGlothren, Daphne, Alabama

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 1.25 cups.

Number Of Ingredients 12

3 pasteurized large egg yolks
2 garlic cloves
2 tablespoons anchovy paste
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
dash hot pepper sauce
1/2 cup olive oil
1/4 cup grated Parmesan cheese

Steps:

  • In a blender, combine the first 10 ingredients; cover and process until blended. While processing, gradually add oil in a steady stream. Stir in Parmesan cheese. Chill until serving.

Nutrition Facts : Calories 130 calories, Fat 13g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 328mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

SIMPLE CAESAR SALAD DRESSING



Simple Caesar Salad Dressing image

This flavorful vinaigrette takes the work out of Caesar salad dressing!

Provided by sal

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Caesar Dressing Recipes

Time 5m

Yield 8

Number Of Ingredients 7

⅓ cup lemon juice
⅓ cup white vinegar
⅓ cup water
¼ cup shredded Parmesan cheese
2 ½ tablespoons prepared Dijon-style mustard
1 teaspoon garlic powder
¼ teaspoon ground black pepper

Steps:

  • In a jar with a lid, combine lemon juice, vinegar, water, cheese, mustard, garlic powder and pepper. Cover and shake well. Refrigerate until ready to use.

Nutrition Facts : Calories 19.3 calories, Carbohydrate 2.2 g, Cholesterol 1.8 mg, Fat 0.7 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 0.4 g, Sodium 159.8 mg, Sugar 0.3 g

CAESAR SALAD SANDWICH



Caesar Salad Sandwich image

Make and share this Caesar Salad Sandwich recipe from Food.com.

Provided by Lori Mama

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2 roasted boneless skinless chicken breasts, sliced
4 ounces thinly sliced pancetta
1 large garlic clove, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon Dijon mustard
1 1/2 tablespoons fresh lemon juice
1/2 cup good mayonnaise
1 loaf ciabatta
2 ounces romaine lettuce, chopped
3 ounces parmesan cheese, freshly grated

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.

Nutrition Facts : Calories 280.1, Fat 17.6, SaturatedFat 5.5, Cholesterol 64.1, Sodium 619.5, Carbohydrate 9.2, Fiber 0.4, Sugar 2.4, Protein 21.3

TUNA CAESAR SANDWICHES



Tuna Caesar Sandwiches image

"I've always loved tuna sandwiches because they're such a cinch to make. Plus, they're versatile; you can add so many different ingredients to tuna." -Gloria Bradley, Naperville, Illinois

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 11

2 cans (5 ounces each) white water-packed tuna, drained and flaked
1/4 cup marinated quartered artichoke hearts, drained and chopped
1/4 cup finely chopped onion
1/4 cup reduced-fat mayonnaise
3 tablespoons grated Parmesan cheese
2 teaspoons lemon juice
1 teaspoon Dijon mustard
8 slices whole wheat bread, toasted
16 cucumber slices
8 slices tomato
2 cups shredded lettuce

Steps:

  • In a small bowl, combine the first seven ingredients. Spread over four slices of toast. Top with cucumber, tomato, lettuce and remaining toast.

Nutrition Facts : Calories 338 calories, Fat 12g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 797mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges

CAESAR CHICKEN SALAD SANDWICHES



Caesar Chicken Salad Sandwiches image

I found this in a supermarket booklet and my 4 year old loves it. I'm a caesar freak and love to try caesar recipes

Provided by kzbhansen

Categories     Lunch/Snacks

Time 5m

Yield 2 sandwiches, 2 serving(s)

Number Of Ingredients 4

1 (5 ounce) can chunk canned chicken, drained
2 -3 tablespoons caesar salad dressing
1 tablespoon mayonnaise
bread, for sandwiches

Steps:

  • Combine all together and serve on bread.

CIABATTA GRINDER SALAD SANDWICH



Ciabatta Grinder Salad Sandwich image

Since many of the Italian grinder sandwich recipes are meant to feed a crowd, I paired it down to two sandwiches. The flavor is all there and is equally delicious the next day cold!

Provided by LaDonna Langwell

Categories     Pork Sandwiches

Time 40m

Yield 4

Number Of Ingredients 21

2 each ciabatta rolls, sliced in half
5 thin slices provolone cheese
4 thin slices deli turkey
4 thin slices deli ham
4 thin slices soppressata
4 thin slices prosciutto
16 slices mini pepperoni
¼ cup grated Parmesan cheese, or to taste
1 medium tomato, thinly sliced
1 drizzle olive oil, or to taste
salt and freshly ground black pepper to taste
½ cup mayonnaise
1 teaspoon red wine vinegar, or more to taste
1 clove garlic, grated
1 teaspoon dried oregano
⅛ teaspoon salt
⅛ teaspoon ground black pepper
1 pinch red pepper flakes, or to taste
¼ head iceberg lettuce, shredded
½ medium red onion, thinly sliced
¼ cup sliced pepperoncini peppers, drained

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.
  • Place sliced rolls on the prepared baking sheet (if the top half of roll rocks from side to side too much, slice a tiny bit of the top off). Place 1 slice of provolone on each slice of bread. Tear up the remaining slice of provolone to cover any open bread areas.
  • Bake in the preheated oven until melted (not browned), about 8 minutes. Remove from oven; leave the oven on.
  • Fold two pieces of turkey onto two slices of bread. Fold two pieces of ham onto the other slices of bread.
  • Layer 2 slices of soppressata on top of the turkey. Fold 2 slices of prosciutto onto ham. Place four pepperoni pieces on top of each bread half.
  • Sprinkle slices with some of the Parmesan cheese. Place back into the oven and let bake until pepperoni is looking crispy, about 12 minutes.
  • While slices bake, make the grinder salad. Add mayonnaise, red wine vinegar, garlic, oregano, salt, pepper, and pepper flakes to a bowl. Whisk to combine.
  • Add lettuce, onion, and pepperoncinis to the dressing. Toss to coat.
  • Remove sandwiches from the oven. Top 2 of the ciabatta slices with tomato slices. Using tongs, place a layer of salad on top of the tomatoes. Sprinkle with more Parmesan cheese.
  • Place the non-salad slices on top of the salad ones. Cut each sandwich in half and serve.

Nutrition Facts : Calories 1117.3 calories, Carbohydrate 120.5 g, Cholesterol 79.8 mg, Fat 51.1 g, Fiber 7.5 g, Protein 42.1 g, SaturatedFat 14.7 g, Sodium 3184.4 mg

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