Chicken Caesar Sandwich
- Prep Time: 40 mins
- Cook Time: 30 mins
- Total Time: 1 hour 10 mins
- Yield: 4-6 1x
- Category: Appetizer
Ingredients
Scale
For the roasted chicken:
- 2 split chicken breast halves
- 2 cups water
- 1/8 cup salt
- pepper
- 3–5 garlic cloves
- 1/2 Tablespoon butter
Ceasar dressing:
- 1 – 1/2 Tablespoons coarsely chopped fresh parsley
- 1 small garlic clove
- 1/2 cup mayonnaise
- 1/2 Tablespoon Worcestershire sauce
- 1–2 teaspoons anchovy paste
- 1 Tablespoon freshly squeezed lemon juice
- 1 teaspoon dijon mustard
- 2–3 Tablespoons parmesan cheese
- salt and pepper to taste
For the sandwich:
- 2–3 tomatoes, sliced
- Mozarella or provolone cheese, sliced
- lettuce, optional
- bacon, optional
- 8 – 12 slices bread (Italian, ciabatta, rustic, etc. I used No-knead bread )
Instructions
- Dissolve 1/8 cup salt in 2 cups of water.
- Crush garlic and add to the brine. Add the chicken and brine for about half an hour.
- Meanwhile, preheat the oven to 375 degrees.
- Drain the chicken and dry thoroughly. Place in a rimmed baking sheet, season with ground black pepper.
- Bake for about 15 minutes, brush with melted butter.
- 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.
- Do not be tempted to cook it longer than it needs to. Cool. Slice the chicken against the grain.
- Make the dressing. Coarsely chop the garlic and parsley.
- Pulse in the food processor until they are finely minced.
- Add the rest of the ingredients and pulse a few times to bring together.
- Spread the dressing on the bread.
- Top with a slice of cheese and tomato. Add some lettuce and bacon, if using.