Chicken Caesar Sandwiches Recipes

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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.

CHICKEN CAESAR FOCACCIA SANDWICHES



Chicken Caesar Focaccia Sandwiches image

Provided by Sandra Lee

Time 5m

Yield 4 servings

Number Of Ingredients 5

1 bag Caesar salad kit
1/2 package (about 6 ounces) grilled chicken strips, chopped
1 loaf focaccia bread
Eight 4-inch rosemary stalks
8 cherry tomatoes

Steps:

  • In a large bowl, combine all contents of salad kit and chicken strips. Toss to combine.
  • Cut focaccia loaf in half horizontally. Fill focaccia bread with chicken Caesar salad. Cut focaccia sandwich into 8 portions.
  • Take each rosemary stalk and strip bottom half of the rosemary from the stalk, leaving leaves at top.
  • Insert rosemary skewers through tomatoes.
  • Insert each rosemary-tomato skewer into the top of each sandwich.

CHICKEN CAESAR SANDWICHES



Chicken Caesar Sandwiches image

"I adapted this easy sandwich recipe after eating something similar at a local restaurant," relates Sara Schurtz Gonzalez of Phoenix, Arizona. "Mayonnaise keeps the chicken so moist, and Parmesan cheese gives it delightful tang." TIP: "Serve it with crispy chips for a satisfying yet not-too-heavy weekend lunch," Sarah advises.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 9

4 boneless skinless chicken breast halves (4 ounces each)
1/3 cup mayonnaise
1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
2 teaspoons minced fresh parsley
1/4 cup creamy Caesar salad dressing
4 hard rolls, split
4 romaine leaves
1 medium tomato, sliced

Steps:

  • Flatten chicken to 1/4-in. thickness; spread mayonnaise over both sides. Combine the bread crumbs, cheese and parsley; sprinkle over chicken. , Place in a greased 11x7-in. baking dish. Bake, uncovered, at 375° for 25-30 minutes or until no longer pink. , Spread salad dressing over cut sides of rolls. Place romaine on roll bottoms; layer with chicken and tomato. Replace roll tops.

Nutrition Facts : Calories 435 calories, Fat 10g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 1110mg sodium, Carbohydrate 50g carbohydrate (7g sugars, Fiber 3g fiber), Protein 36g protein.

OPEN CHICKEN CAESAR SANDWICH



Open chicken Caesar sandwich image

An open sandwich is a great supper, team it with some extra salad and a special pud to make a filling meal

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Main course, Snack, Supper

Time 20m

Number Of Ingredients 9

2 skinless chicken breasts
1 tsp sunflower oil
2 Little Gem lettuces
2 tbsp low-fat crème fraîche or Greek yogurt
1 tbsp grated parmesan , plus a few shavings, to serve
squeeze lemon juice
1 tsp caper , roughly chopped
2 thick slices bread
1 small garlic clove , cut in half

Steps:

  • Heat a griddle pan. Rub the chicken with the oil, season with salt and pepper, then griddle for 7 mins each side or until cooked through. Set aside to rest.
  • Meanwhile, separate the lettuce leaves. Mix the crème fraîche, parmesan, lemon juice and capers with 1 tbsp cold water, then season to taste.
  • 3 Toast the bread and rub with the cut side of the garlic, then crush the garlic and add to the dressing. Slice the warm chicken breasts on the diagonal, then top the toast with lettuce leaves, sliced chicken breast and a drizzle of the Caesar dressing. Finish with a few shavings of parmesan.

Nutrition Facts : Calories 319 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 1.01 milligram of sodium

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.

CHICKEN CAESAR SANDWICHES



Chicken Caesar Sandwiches image

Don't think you've got enough time to cook a hot lunch? Well, after trying this, you might think twice! The mayonnaise keeps the chicken from drying out, while the Parmesan cheese and Caesar salad dressing help "seal the deal." (source: unknown food magazine, submitted by Sara Schurtz Gonzalez)

Provided by Jug OMud

Categories     Lunch/Snacks

Time 40m

Yield 4 sandwiches

Number Of Ingredients 9

4 boneless skinless chicken breast halves (4 ounces each)
1/3 cup mayonnaise
1/2 cup seasoned bread crumbs
1/2 cup grated parmesan cheese
2 teaspoons minced fresh parsley
1/4 cup caesar salad dressing
4 hard rolls, split
4 romaine leaves
1 medium tomatoes, sliced

Steps:

  • Flatten the chicken into 1/4 inch thickness; spread mayonnaise over both sides. Combine the bread crumbs, Parmesan cheese and parsley; sprinkle over chicken.
  • Place in a greased 11x7x2 inch baking dish. Bake uncovered at 375°F for 25 to 30 minutes or until the juices run clear.
  • Spread salad dressing over cut sides of rolls. Place romaine on roll bottoms; top with chicken, tomato and roll tops.

Nutrition Facts : Calories 674.2, Fat 25.3, SaturatedFat 5.6, Cholesterol 85, Sodium 1191.2, Carbohydrate 67.7, Fiber 15.6, Sugar 11.7, Protein 48.2

CAESAR GRILLED CHICKEN SANDWICHES



Caesar Grilled Chicken Sandwiches image

This is a variation of the standard Caesar salad. Chicken is grilled and served on ciabatta bread for a delicious unique sandwich.

Provided by peg_lyn

Categories     Lunch/Snacks

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (8 ounce) jar caesar salad dressing
1 lb of thin cut boneless skinless chicken breast (can also use regular chicken breasts but filet and pound them out to thin cutlets)
1 loaf italian ciabatta
2 sliced roma tomatoes
fresh baby spinach leaves
provolone cheese, slice

Steps:

  • Place the chicken cutlets into an airtight storage container and cover with enough Caesar dressing to marinate, preferrably overnight.
  • After chicken has marinated grill chicken breasts until cooked through. They will cook quickly as they are thin.
  • Top chicken with cheese and allow cheese to melt slightly.
  • To assemble sandwiches: Cut the bread into 2-3 inch wide horizontal sections which are then cut and split in half to make the sandwiches.
  • Brush both sides of bread with Caesar dressing.
  • Top one side with a few spinach leaves and the sliced tomatoes.
  • Place grilled chicken breast topped with cheese on other half of bread.
  • Put the sandwich together and slice in half, enjoy!

Nutrition Facts : Calories 429.8, Fat 34.2, SaturatedFat 5.4, Cholesterol 67, Sodium 686.6, Carbohydrate 3, Fiber 0.4, Sugar 1.6, Protein 27.2

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