Chicken Caesar Focaccia Sandwiches 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.

FOCACCIA SANDWICHES

Steps:

• In a small bowl, combine mayonnaise and olives; spread over the bottom half of bread. Layer with remaining ingredients; replace bread top. Cut into 24 wedges; secure with toothpicks.

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.

CHICKEN CAESAR FOCACCIA SANDWICHES

Steps:

• In a large bowl, combine all contents of salad kit and chicken strips. Toss to combine.
• Cut focaccia loaf in half horizontally. Fill focaccia bread with chicken Caesar salad. Cut focaccia sandwich into 8 portions.
• Take each rosemary stalk and strip bottom half of the rosemary from the stalk, leaving leaves at top.
• Insert rosemary skewers through tomatoes.
• Insert each rosemary-tomato skewer into the top of each sandwich.

CHICKEN CAESAR SANDWICHES

Steps:

• Heat 12-inch nonstick skillet over medium-high heat. Cook chicken in skillet 12 to 15 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Toss romaine, cheese and 1/4 cup of the dressing.Cut focaccia horizontally in half cut into 4 wedges. Spread remaining 1/4 cup dressing over cut sides of focaccia. Place one-fourth of the romaine mixture and chicken breast half on bottom wedges. Top with top wedges.1 Serving: Calories 715 (Calories from Fat 280) Fat 31g (Saturated 5g) Cholesterol 90mg Sodium 1670mg Carbohydrate 71g (Dietary Fiber 3g) Protein 41g% Daily Value: Vitamin A 6% Vitamin C 8% Calcium 6% Iron 32%Diet Exchanges: 4 Starch, 3 Lean Meat, 2 Vegetable, 4 FatBetty's TipServe a cold pasta or vegetable salad from the deli with these snazzy sandwiches.

CHICKEN FOCACCIA SANDWICHES

Steps:

• Slice bread quarters in half, place each quarter on a plate, spread with margarine, then mustard.
• Place slices of cheese on the bottom half of each bread quarter.
• Top cheese with 2 slices of bacon, top bacon with onion slice, top onion with lettuce leaves, top lettuce with tomato slices.
• Set aside.
• Place chicken breasts between 2 sheets of plastic wrap, pound to 1/4 inch thickness.
• Place flour on a plate, add salt, pepper and oragano, mix until well combined.
• In a small bowl, beat egg with water.
• Heat oil in a large nonstick frypan on medium high heat.
• Meanwhile, dredge chicken breasts in flour mixture, shaking off excess, submerge chicken breast in egg/water mix, drain off excess and place in hot frypan.
• Lower heat to medium.
• Cook chicken until golden brown, about 10 minutes on each side, until no longer pink.
• Place one chicken breast on each focaccia bottom on top of tomato slices, top with the top piece of focaccia bread, press down, cut in half if you wish and serve immediately, with lots of napkins.

ROTISSERIE CHICKEN FOCACCIA SANDWICH

Steps:

• Preheat oven to 400 degrees.
• Cut focaccia loaf in half horizontally; place cut sides up on a baking sheet.
• Combine caesar dressing and roasted red peppers in a food processor; process until smooth.
• Drizzle 1/2 cup red pepper dressing evenly over cut sides of bread. Sprinkle with goat cheese and nuts. Bake for 6 to 8 minutes or until lightly brown.
• Remove meat from chicken and coarsely chop. Sprinkle chicken over bottom half of bread. Top with salad greens, tomatoes and remaining dressing; cover with top half of bread.
• Cut into 6 wedges and serve immediately.

CHICKEN CAESAR SANDWICHES

Steps:

• Heat 12-inch nonstick skillet over medium-high heat. Cook chicken in skillet 12 to 15 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Toss romaine, cheese and 1/4 cup of the dressing.Cut focaccia horizontally in half cut into 4 wedges. Spread remaining 1/4 cup dressing over cut sides of focaccia. Place one-fourth of the romaine mixture and chicken breast half on bottom wedges. Top with top wedges.1 Serving: Calories 715 (Calories from Fat 280) Fat 31g (Saturated 5g) Cholesterol 90mg Sodium 1670mg Carbohydrate 71g (Dietary Fiber 3g) Protein 41g% Daily Value: Vitamin A 6% Vitamin C 8% Calcium 6% Iron 32%Diet Exchanges: 4 Starch, 3 Lean Meat, 2 Vegetable, 4 FatBetty's TipServe a cold pasta or vegetable salad from the deli with these snazzy sandwiches.