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Chicken Caesar Salad Sandwiches




Source of Recipe


Internet


List of Ingredients




Chipotle Caesar Dressing:
1/3 cup mayonnaise, regular or low-fat
2 tablespoons flavorful olive oil
1 clove garlic
1 teaspoon Dijon mustard
2-3 teaspoons anchovy paste (sold in tubes)
1-2 teaspoons pureed chipotle en adobo (available in jars or cans in the Hispanic foods section of most supermarkets)
1 tablespoon fresh lemon juice
2 teaspoons white wine vinegar
1/3 cup freshly grated Parmesan cheese

Sandwiches
4 medium boneless, skinless chicken breasts
1 tablespoon lemon juice
1 tablespoon olive oil
Salt and freshly ground pepper to taste
12 small inner leaves of romaine lettuce, washed and dried
4 long crusty Italian rolls, split
1/4 cup shredded Parmesan cheese


Recipe



For the Chipotle Caesar Dressing: Make the dressing by placing the mayonnaise, olive oil, garlic, mustard, anchovy, chipotle, lemon juice, vinegar and Parmesan cheese into the bowl of a food processor. Puree until well blended. Set aside and prepare the chicken. For the sandwiches: Place the chicken between two sheets of wax paper and pound just to flatten. Place in a bowl and drizzle lemon juice, olive oil, salt and pepper over the chicken. Turn to coat.

Cook the chicken by grilling it over medium heat of a gas grill, broiling it, or sauteing it on a ridged nonstick grill pan. Cook 5 minutes per side. Preheat the oven or a toaster oven to 350 degrees.

Open up the rolls and sprinkle about 1 tablespoon shredded Parmesan over one split half of each roll. Place the rolls in the preheated oven just long enough to barely melt the cheese and warm the rolls.

Spread the Chipotle Caesar Dressing on the half of the roll without the cheese. Lay on pieces of grilled chicken, cut into smaller pieces if you like. Add 3 leaves of perfect romaine. Drizzle on a couple more teaspoons of dressing over the lettuce. Top with the Parmesan cheese half of the roll.

Serves 4.