It’s so easy to make your Caesar salad. It tastes 1000x more delicious!
It’s easy to make and completely customizable. I’m on a sandwich roll lately. This is how I made the BLTA Egg Salad Sandwich. But with this chicken Caesar salad sandwich, no customization/adaption was needed. This recipe is perfect, just as it is.
The dressing had a refreshing hint of tanginess and was incredibly creamy. The toasted ciabatta was perfect for this sandwich. It gave you a great crunch in each bite. The only tiny change I made was also to add the romaine leaves to the Caesar salad dressing. This gives you a double dose of creamy Caesar goodness.
Jason, whom I have never seen consume a Caesar in the three and a half years that we have been together, ate this sandwich like it was no tomorrow. It’s hard to beat!
Start with the Caesar dressing. Anchovies will be combined with garlic, mayonnaise, and Worcestershire sauce. Add a bit of water if the gravy is too heavy.
Let’s toss some fresh romaine leaves with the dressing that we just prepared.
We’ll then cook some chicken breasts in a pan. I prefer the thinly sliced chicken breasts from Trader Joe’s because they cook in just 3-4 minutes.
Let the chicken rest for 5 minutes after it is fully cooked before you cut it against the grain.
Add the romaine, chicken slices, Parmesan shavings, and a drizzle of Caesar to some toasted ciabatta.
Ingredients
- 1 cup romaine lettuce leaves
- 1 pound of boneless, skinless, thinly sliced chicken breasts
- To taste, add Kosher Salt and freshly ground Black Pepper
- Olive oil one tablespoon
- Four ciabatta rolls, toasted, for serving
- 1/4 cup of shaved Parmesan cheese to serve
CAESAR DRESSING
- 8 Anchovies
- Two cloves garlic pressed
- Six tablespoons mayonnaise
- Freshly squeezed Lemon Juice 3 Tbsp
- Splash of Worcestershire Sauce
- To taste, add Kosher Salt and freshly ground Black Pepper
Instructions
- In a small bowl, combine anchovies with mayonnaise, Worcestershire sauce, lemon juice, and salt to taste. If the dressing becomes too thick, you can add more water.
- Combine romaine lettuce in a small dish with 1/2 teaspoon Caesar salad dressing. Set aside.
- Season the chicken breasts to your taste with salt and black pepper. Over medium heat, heat olive oil in a large skillet. Cook chicken, flipping it once, for 3-4 minutes on each side. Allow to rest for 5 minutes, then slice across the grain.
- Sandwiches on ciabatta with romaine lettuce and chicken are served. Also, add Parmesan, Caesar, and Parmesan dressing.