Chicken caesar sandwich✨
Chicken caesar sandwich✨
For the Caesar Dressing:▪️1 Egg (see instructions below)▪️1 Tbsp + 1 tsp Fresh Lemon Juice (~1/2 a Small Lemon)▪️1 tsp Dijon Mustard▪️1/4 Cup Avocado Oil (or sub Canola Oil)▪️3 Anchovy Fillets, minced▪️1 Large Garlic Clove, grated or minced▪️1/4 Cup Grated Parmesan▪️
For the Sandwich:▪️2 tsp Avocado Oil (or sub Canola Oil)▪️2 Small Chicken Breasts (~12 oz.)▪️2 Kaiser Rolls (or buns of choice)▪️1 Heart of Romaine, torn into pieces▪️2 Tbsp Shaved Parmesan▪️Mayonnaise▪️
🌱Vegan Modification: Sub in vegan caesar dressing for dressing, and firm tofu (or chickpeas) for chicken
1️⃣ Make the Caesar dressing: Bring a small pot of water to a boil and add the egg. Boil for 3 mins then place in an ice bath until cool enough to handle. Crack the egg open and carefully separate the yolk from the white. Discard the white and place the yolk in a small bowl. Add the lemon juice and dijon mustard and whisk to combine. Slowly add in the avocado oil ~1 tbsp at a time, whisking to incorporate before adding more (the mixture should emulsify and thicken). Mix in the anchovies, garlic, and parmesan. Taste and adjust seasoning if needed.
2️⃣ Place the chicken breasts between two pieces of plastic wrap and pound with a meat mallet (or something heavy) until they are a uniform ~1/3" thick. Slice each chicken breast in half down the middle and place in a bowl. Add 1/4 cup of the Caesar dressing (leaving the rest for later) and mix. Cover and marinate in the fridge for 30 mins.
3️⃣ Preheat a grill pan (or regular pan) over medium high and coat or spray with avocado oil. Sear chicken for 4-5 mins, flip, and sear for 4-5 more mins until internal temp reaches 165F.
4️⃣ Toast buns cut side up under the broiler in the oven for 1-2 mins until golden brown.
5️⃣ Toss the romaine with the shaved parmesan and as much of the remaining Caesar dressing as you would like.
6️⃣ Spread mayo on the bottom buns and layer two pieces of chicken on each. Top with a mound of Caesar salad and enjoy!
⏲25 minute prep time + 30 minute marinade time + 10 minute cook time
Recipe serves 2 people