Chicken Caesar Sandwich

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For the roasted chicken:

  • 2 split chicken breast halves
  • 2 cups water
  • 1/8 cup salt
  • pepper
  • 35 garlic cloves
  • 1/2 Tablespoon butter

Ceasar dressing:

  • 11/2 Tablespoons coarsely chopped fresh parsley
  • 1 small garlic clove
  • 1/2 cup mayonnaise
  • 1/2 Tablespoon Worcestershire sauce
  • 12 teaspoons anchovy paste
  • 1 Tablespoon freshly squeezed lemon juice
  • 1 teaspoon dijon mustard
  • 23 Tablespoons parmesan cheese
  • salt and pepper to taste

For the sandwich:

  • 23 tomatoes, sliced
  • Mozarella or provolone cheese, sliced
  • lettuce, optional
  • bacon, optional
  • 812 slices bread (Italian, ciabatta, rustic, etc. I used No-knead bread )


  1. Dissolve 1/8 cup salt in 2 cups of water.
  2. Crush garlic and add to the brine. Add the chicken and brine for about half an hour.
  3. Meanwhile, preheat the oven to 375 degrees.
  4. Drain the chicken and dry thoroughly. Place in a rimmed baking sheet, season with ground black pepper.
  5. Bake for about 15 minutes, brush with melted butter.
  6. Bake for another 10-15 minutes, depending on the size of the chicken, until the chicken reaches 165 degrees or the juices run clear when you pierce it with a knife.
  7. Do not be tempted to cook it longer than it needs to. Cool. Slice the chicken against the grain.
  8. Make the dressing. Coarsely chop the garlic and parsley.
  9. Pulse in the food processor until they are finely minced.
  10. Add the rest of the ingredients and pulse a few times to bring together.
  11. Spread the dressing on the bread.
  12. Top with a slice of cheese and tomato. Add some lettuce and bacon, if using.