CHICKEN CAESAR SANDWICHES
"I adapted this easy sandwich recipe after eating something similar at a local restaurant," relates Sara Schurtz Gonzalez of Phoenix, Arizona. "Mayonnaise keeps the chicken so moist, and Parmesan cheese gives it delightful tang." TIP: "Serve it with crispy chips for a satisfying yet not-too-heavy weekend lunch," Sarah advises.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 435 calories, Fat 10g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 1110mg sodium, Carbohydrate 50g carbohydrate (7g sugars, Fiber 3g fiber), Protein 36g protein.
CHICKEN CAESAR SANDWICH
Perfect chicken Caesar sandwich with juicy grilled chicken, crisp bread and a healthier, no egg Caesar dressing that will blow your mind.
Provided by Alida Ryder
Categories Caesar salad Chicken Sandwich
Time 20m
Number Of Ingredients 17
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.
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.
CHICKEN CAESAR WRAPS WITH CRISPY CHEESE
Steps:
- Coat the lettuce in some Dressing and reserve the remaining Dressing for serving on the side.
- To assemble a wrap: Lay a tortilla flat on a clean surface. Pile about 1 1/2 ounces dressed lettuce on the lower third of the tortilla. Top with 3 to 4 slices chicken (more or less, as desired) then sprinkle with the Parmesan crisps. Fold the wrap over the filling, tuck in the sides and continue to roll. Repeat with the remaining tortillas, lettuce, chicken and Parmesan crisps.
- Heat a drizzle of olive oil in a large skillet over medium-high heat and crisp the tortilla for a few minutes on both sides, or until golden. Repeat with the remaining wraps.
- Remove the wraps to a work surface. Cut in half on a bias and serve with additional Dressing for dipping.
- Whisk together the mayonnaise, lemon juice, Dijon mustard, Worcestershire and garlic in a mixing bowl or measuring cup. Slowly drizzle in the olive oil and whisk to emulsify. Stir in the Parmesan and season with salt and pepper. Adjust the consistency with a little water if it is too thick.
- Sprinkle the salt and pepper all over the outside and in the cavity of the chicken and rub into and underneath the skin. Place on a rack over a sheet pan and refrigerate, uncovered, for at least 6 hours or up to overnight. Allow the chicken to come to room temperature before cooking.
- Place an oven rack in the middle position. Preheat the oven to 425 degrees F.
- In a small bowl, combine the mayonnaise, garlic and Worcestershire, then schmear the mixture all over the chicken. Roast the chicken on a rack in a roasting pan until a thermometer inserted in the thickest part of the thigh (avoiding bone) registers 165 degrees F, begin checking at around 50 minutes. (If the skin gets too dark, tent with aluminum foil.) Allow to rest 30 minutes before carving. Carve the chicken into bite-sized pieces.
- In a medium bowl, add the cheese and cayenne pepper. Toss to combine. Spread the cheese evenly across the prepared baking sheet. Bake until the cheese is bubbling, crispy and golden brown, 18 to 20 minutes. Set aside to cool completely, then break up into shards.
CAESAR SALAD SANDWICHES WITH CHICKEN
It's sandwich season. Who wants to cook much of anything when it's 100 degrees? I made these tonight and they went down nice and easy. I used Lemon & Herb seasoned chicken breasts from Costco and baked them when I first got up and the house was still cool enough. The chilled, sliced, chicken tasted just fine! Oh yes! I bake the breasts whole and from frozen and slice them when making the sandwiches. Thats about 40 minutes cooking time done my way.
Provided by Annacia
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Set the oven on broil.
- Cut each roll in half and scoop out the dough to form a pocket in one side of the bread.
- Combine the lettuce, dressing and cheese in a bowl.
- Place the chicken strips on a broiler pan and brush with the olive oil.
- Broil the strips of chicken for a total of about 7 minutes, turning once.
- Add the chicken to the salad and pile the mixture into the bread pocket.
- Top with the other half of bread and serve.
OPEN CHICKEN CAESAR SANDWICH
An open sandwich is a great supper, team it with some extra salad and a special pud to make a filling meal
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Snack, Supper
Time 20m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 319 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 1.01 milligram of sodium
SLOW-COOKER CHICKEN CAESAR SANDWICHES
These chicken sandwiches are easy to make and sure to please the entire family! The extras (that is, if there are any) reheat well for lunch the next day.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 6h5m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 610, Carbohydrate 32 g, Cholesterol 105 mg, Fat 7, Fiber 1 g, Protein 35 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 3 g, TransFat 1 g
CAESAR CHICKEN SALAD SANDWICHES
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
Steps:
- Combine all together and serve on bread.
CHICKEN CAESAR PITA
No forks? No problem. Stuff your chicken Caesar salad in a pita to make this delicious, hands-on Healthy Living sandwich.
Provided by My Food and Family
Categories Bread
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Toss lettuce with chicken, cheese and dressing.
- Serve in pita halves.
Nutrition Facts : Calories 340, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g
GRILLED CHICKEN CAESAR SANDWICHES
With the addition of mayo and cornichons, half of the marinade turns into a Caesar-esque special sauce to slather on the buns.
Provided by Molly Baz
Categories Bon Appétit Dinner Sandwich Chicken Fennel Garlic Grill/Barbecue Basil Pickles Soy Free Peanut Free Dairy Free Tree Nut Free
Yield Makes 4
Number Of Ingredients 13
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.
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Servings 4Total Time 2 hrs 30 minsCategory Chicken
- In a large bowl, stir 2 tablespoons of the olive oil with the lemon juice, rosemary and minced garlic. Add the chicken thighs, turn to coat and cover with plastic wrap. Refrigerate for at least 2 hours or overnight.
- Preheat the oven to 425°. Wrap the head of garlic in foil, then set on a foil-lined baking sheet and bake for 40 minutes. Arrange the lemon halves cut side down on the baking sheet and bake for 10 minutes more. In a small bowl, toss the bread cubes with 1 tablespoon of the olive oil and spread on the baking sheet; bake until toasted, about 8 minutes. Let the garlic, lemon halves and croutons cool for 5 minutes.
- To make the dressing, squeeze the garlic cloves from their skins into a small bowl and mash until smooth. Squeeze the flesh from the roasted lemons into the bowl and add any juices from the baking sheet. Add the remaining 1/2 cup of olive oil, the crème fraîche, cheese and anchovies and stir until smooth. Season with salt and pepper.
- Light a grill or heat a grill pan over moderately high heat. Season the chicken thighs with salt and pepper and grill, turning once, until cooked through, 12 to 14 minutes. Transfer the chicken to a plate and let rest for 10 minutes.
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