Chicken Caesar Salad Sandwich

Are you like me, that when you go to a restaurant and get the opportunity to get a side salad that you immediately go for the caesar salad? I love a great caesar salad. The dressing just has that perfect salt and creaminess to it that it is just hard to resist. Did you also know that anchovies are used in the dressing? Please note, do not fear the anchovy. In my opinion, anchovies are the hidden flavor in so many great items such as Worchestershire sauce, and heck even green goddess dressing. This whole idea of making a sandwich out of a caesar salad all stemmed from me opening my spice cabinet and getting sight of a can of anchovy filets. Yep, just like that.

Chicken Caesar Sandwich

Another reason I wanted to make this is because I’m attempting to make homemade bread at least twice a week, and so this was a win-win for me.

Let’s get started.

Ingredients for the salad:

  • 3 cups of romaine lettuce, internal leaves, torn
  • 4 anchovy filets
  • 2 cloves of garlic, paste
  • 1 pinch of course salt
  • 2 egg yolks
  • 1/2 lemon, juiced
  • 1 tsp worchestershire sauce
  • 1 tsp dijon mustard
  • generous pinch of cracked black pepper
  • 1/2 cup of olive oil
  • 1/2 cup of finely grated parmesan cheese

Ingredients for the sandwich:

  • 12″ Italian loaf (I made steccas)
  • 1 whole boneless, skinless chicken breast, pounded to about 1/4 inch thick
  • salt
  • cracked black pepper
  • 4 tbsp grated parmesan cheese
  • 1 tbsp canola oil

Start by getting a large, non-stick skillet heated on the stove on medium heat. Season the pounded chicken breast with salt and pepper on both sides. Once the skillet is heated, add the canola oil, give a good swirl, then carefully add in the chicken breast. Cook on each side for a few minutes. It will not take long to cook as it is so thin. Once fully cooked, remove the chicken onto a plate and set it aside.

Next, lets make the dressing. Add the anchovies, garlic, and course salt to a cutting board. Use your knife and mash them into a paste. Add the paste to a mixing bowl.

Add the egg yolks, lemon juice, dijon, and worchestershire sauce to the bowl. Use a whisk and whisk until you have a very smooth consistency. Add in some cracked black pepper.

Next, slowly, and I mean slowly begin drizzling in the olive oil, while at the same time whisking, and whisking quiet rapidly.

How to make caesar salad dressing

Once the dressing has emulsified, add in the grated parmesan cheese, give a good stir, and get ready to build your sandwich.

Preheat your oven to 400 degrees.

Sliced your bread, not all of the way through, but far enough where you can spread it open. Lay this onto a baking sheet, or some foil. Let me just say, I love stecca. If you have never tried it, you will be sold, immediately.

Add the grated parmesan cheese on top of each side of the sliced bread.

Place into the oven for about 10 minutes, or just until the cheese melts and the bread gets slightly crisp. The bread is my crouton factor in this recipe. Smart, right?

Take the bread out of the oven, and let cool just for a few minutes. During this time, drizzle on some of the caesar dressing onto the romaine lettuce, and begin to toss the lettuce. Drizzle more dressing just until you have the consistency of dressing to lettuce ratio. You know how you like your caesar salad, so use as much or as little dressing as you desire.

Take the chicken breast and add that to the bread, then generously load the salad on top of the chicken. Press and close the sandwich.

How to make a Chicken Caesar Salad Sandwich

This chicken caesar salad sandwich was awesome. This is a fork and hand-style sandwich. The salad itself was a winner in my book, and when lettuce began to fall out, well, I just forked it up and continued to dig in. A salad and sandwich combination is perfect in my world, and when joined together, well, say no more. I hope you enjoy!

Chicken Caesar Salad Sandwich
Author: 
Recipe type: Sandwiches
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • Ingredients for the salad:
  • 3 cups of romaine lettuce, internal leaves, torn
  • 4 anchovy filets
  • 2 cloves of garlic, paste
  • 1 pinch of course salt
  • 2 egg yolks
  • ½ lemon, juiced
  • 1 tsp worchestershire sauce
  • 1 tsp dijon mustard
  • generous pinch of cracked black pepper
  • ½ cup of olive oil
  • ½ cup of finely grated parmesan cheese
  • Ingredients for the sandwich:
  • 12" Italian loaf (I made steccas)
  • 1 whole boneless, skinless chicken breast, pounded to about ¼ inch thick
  • salt
  • cracked black pepper
  • 4 tbsp grated parmesan cheese
  • 1 tbsp canola oil
Instructions
  1. Start by getting a large, non-stick skillet heated on the stove on medium heat. Season the pounded chicken breast with salt and pepper on both sides. Once the skillet is heated, add the canola oil, give a good swirl, then carefully add in the chicken breast. Cook on each side for a few minutes. It will not take long to cook as it is so thin. Once fully cooked, remove the chicken onto a plate and set it aside.
  2. Next, lets make the dressing. Add the anchovies, garlic, and course salt to a cutting board. Use your knife and mash them into a paste. Add the paste to a mixing bowl.
  3. Add the egg yolks, lemon juice, dijon, and worchestershire sauce to the bowl. Use a whisk and whisk until you have a very smooth consistency. Add in some cracked black pepper.
  4. Next, slowly, and I mean slowly begin drizzling in the olive oil, while at the same time whisking, and whisking quiet rapidly.
  5. Once the dressing has emulsified, add in the grated parmesan cheese, give a good stir, and get ready to build your sandwich.
  6. Preheat your oven to 400 degrees.
  7. Sliced your bread, not all of the way through, but far enough where you can spread it open. Lay this onto a baking sheet, or some foil. Let me just say, I love stecca. If you have never tried it, you will be sold, immediately.
  8. Add the grated parmesan cheese on top of each side of the sliced bread.
  9. Place into the oven for about 10 minutes, or just until the cheese melts and the bread gets slightly crisp. The bread is my crouton factor in this recipe. Smart, right?
  10. Take the bread out of the oven, and let cool just for a few minutes. During this time, drizzle on some of the caesar dressing onto the romaine lettuce, and begin to toss the lettuce. Drizzle more dressing just until you have the consistency of dressing to lettuce ratio. You know how you like your caesar salad, so use as much or as little dressing as you desire.
  11. Take the chicken breast and add that to the bread, then generously load the salad on top of the chicken. Press and close the sandwich.
  12. This chicken caesar salad sandwich was awesome. This is a fork and hand-style sandwich. The salad itself was a winner in my book, and when lettuce began to fall out, well, I just forked it up and continued to dig in. A salad and sandwich combination is perfect in my world, and when joined together, well, say no more. I hope you enjoy!

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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