Caesarsandwich Recipes

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.

CHICKEN CAESAR SANDWICHES

Steps:

• In a medium mixing bowl, combine the mayonnaise, lemon juice, and garlic. Season to taste with salt and pepper. Whisk in the oil in a thin stream until the dressing is thick and creamy.
• Stir in the chicken and parmesan and toss to coat.
• Line each baguette section with some of the shredded lettuce. Spoon the chicken mixture into the baguette sections. Top with additional lettuce.
• Serve immediately.

INSTANT POT CHICKEN CAESAR SANDWICHES

Steps:

• Place chicken breasts in inner pot of Instant Pot. Add in chicken broth.
• Turn the valve to "seal" and set Instant Pot to manual for 6 minutes. It will take 5-10 minutes for the Instant Pot to come to pressure.
• Once the chicken is done cooking, let it do a natural release for 5 minutes (don't touch anything!) and then move the valve to "vent" to release remaining pressure.
• Remove the chicken from the liquid and shred using 2 forks.
• Place shredded chicken in a bowl, along with dressing (use more or less to your liking), Parmesan cheese, parsley, and black pepper.
• Spoon chicken mixture onto buns, top with lettuce, and serve.

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.

CAESAR SANDWICH

Steps:

• Spread each slice of bread with a thin layer of butter on one side only. ,Place a slice of ham on each bread slice. ,Combine all the other ingredients together. ,Spoon the salad mixture on the ham. ,Top with the other 5 buttered slices. ,Remove the crusts and slice each diagonally. , Makes 5 sandwiches.,Recipe Courtesy: Anglo-Indian Recipes,

TURKEY CAESAR SANDWICH

Steps:

• In a small bowl, combine Parmesan, mayonnaise, lemon juice, and Worcestershire; season with salt and pepper. Spread on both bread slices.
• Break lettuce into large pieces; layer half on 1 slice of bread. Top with turkey, remaining lettuce, and bread.

CHICKEN CAESAR SANDWICH

Steps:

• To make the dressing, whisk together all the ingredients and set aside.
• Combine all the marinade ingredients for the chicken and mix well. Pour over the chicken and allow to marinate for 10 minutes.
• Heat a griddle pan over high heat and cook the chicken on both sides until cooked through.
• Remove and allow to rest for 5 minutes.
• Griddle the bread until toasted.
• To assemble the sandwich, spread a slice of bread with a generous spoonful of the dressing topped with lettuce, sliced chicken and avocado. Sandwich with another slice of bread and serve.

OPEN CHICKEN CAESAR SANDWICH

Steps:

• Heat a griddle pan. Rub the chicken with the oil, season with salt and pepper, then griddle for 7 mins each side or until cooked through. Set aside to rest.
• Meanwhile, separate the lettuce leaves. Mix the crème fraîche, parmesan, lemon juice and capers with 1 tbsp cold water, then season to taste.
• 3 Toast the bread and rub with the cut side of the garlic, then crush the garlic and add to the dressing. Slice the warm chicken breasts on the diagonal, then top the toast with lettuce leaves, sliced chicken breast and a drizzle of the Caesar dressing. Finish with a few shavings of parmesan.

CHICKEN CAESAR SANDWICHES

Steps:

• Flatten chicken to 1/4-in. thickness; spread mayonnaise over both sides. Combine the bread crumbs, cheese and parsley; sprinkle over chicken. , Place in a greased 11x7-in. baking dish. Bake, uncovered, at 375° for 25-30 minutes or until no longer pink. , Spread salad dressing over cut sides of rolls. Place romaine on roll bottoms; layer with chicken and tomato. Replace roll tops.

SLOW-COOKER CHICKEN CAESAR SANDWICHES

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. Mix chicken thighs, chicken broth and 1 cup of the Caesar dressing in slow cooker. Cover; cook on Low heat setting 5 1/2 to 6 hours or on High heat setting 3 to 4 hours or until chicken is tender and shreds easily with a fork.
• Transfer chicken to cutting board. Shred chicken with 2 forks. Drain remaining liquid from slow cooker; return shredded chicken to slow cooker along with remaining 1 cup Caesar dressing and the pepper. Cover; cook on High heat setting about 30 minutes or until mixture is hot.
• Spoon chicken mixture onto bottom halves of rolls. Top each with a lettuce leaf and some of the basil, if desired, followed by tops of rolls.
• Freezer Directions: In gallon-size resealable food-storage plastic bag, mix 1 cup of the Caesar dressing and the broth. Add chicken thighs to bag. Squeeze out any excess air, and lay flat to freeze. To cook: Thaw chicken in refrigerator overnight. Place in slow cooker; continue as directed above.