Best Open Chicken Caesar Sandwich Recipes

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CHICKEN CAESAR SANDWICH



Chicken Caesar sandwich image

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

½ cup Greek yoghurt
3 anchovy fillets (finely chopped)
½ garlic clove minced
handful finely grated Parmesan cheese
juice and zest of ½ lemon
1 teaspoon Worcestershire sauce
1 tablespoon olive oil
salt & pepper to taste
4 boneless (skinless chicken breasts)
juice and zest of ½ lemon
3 tablespoons olive oil
1 teaspoon fresh thyme leaves
2 tablespoons chopped parsley
generous pinch of salt and pepper
bread (of your choice)
cos lettuce leaves
avocado (sliced)

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



Caesar Club Sandwich image

Provided by Ina Garten

Categories     main-dish

Time 1h20m

Yield 3 servings

Number Of Ingredients 15

2 split (1 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt
Freshly ground black pepper
4 ounces thinly sliced pancetta
1 large garlic clove, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 teaspoons anchovy paste
1 teaspoons Dijon mustard
1 1/2 tablespoons freshly squeezed lemon juice
1/2 cup good mayonnaise
1 large ciabatta bread
2 ounces baby arugula, washed and spun dry
12 sun-dried tomatoes, in oil
2 to 3 ounces Parmesan, shaved

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.

GRILLED CHICKEN CAESAR SANDWICHES



Grilled Chicken Caesar Sandwiches image

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

1 Tbsp. Dijon mustard
2 tsp. Worcestershire sauce
2 garlic cloves, finely grated
2 Tbsp. plus 2 tsp. fresh lemon juice
2 tsp. freshly ground black pepper, plus more
1/3 cup plus 2 tsp. extra-virgin olive oil; plus more for grill
6 Tbsp. mayonnaise
1/4 cup chopped cornichons (about 9)
Kosher salt
4 large skinless, boneless chicken thighs (about 1 1/2 lb. total)
4 brioche buns, split
1 medium fennel bulb, halved, thinly sliced, fronds coarsely chopped
1 cup basil leaves, torn if large

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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