Chicken Caesar Sandwich

(originally made 4/2010)

Good morning!   When Carol posted this recipe, I put it directly onto the menu for the week.   French Loaf cans are hit or miss at my grocery store (mostly miss!) and this week was no exception.   I swung by the bakery and they had some nice ciabatta bread squares, so I grabbed those.     I split them, brushed them with a little olive oil and put them onto the grill to toast.   Added the marinated chicken tenderloins and then had to go take a phone call, leaving Tim to babysit the grill.    Uh, yeah.   1 minute later, I return to find him dousing the grill with water, and the food piled on a plate, not cooked.    He had apparently gotten wrapped up in paying a game on his blackberry and didn't notice that some of the rolls had caught fire.  

So, with the mess cleaned and the grill reheated, I finished up the chicken and made the spread.    I am not a mayo fan, but I keep some Miracle Whip around for that occasional recipe.      Spread onto the toasted rolls (the ones that survived!), layer of tomato and romaine and since I'd forgotten to buy sliced provolone, I added more of the shredded parmesan on top of the chicken.    

Moved on to the photo taking portion of the evening.  By now it was dark, Jake was due home from my parents any minute, so I hurriedly sliced and placed for the pic.... Notice anything?  The chicken fell out of the back of the half sandwich   LOL     Plus I could not get it to take the picture without the flash bouncing off the plate/spread at me.    

Starving, I dug in, and it was worth the wait   :)   The creamy spread and the crunchy roll, the cool lettuce and tomato against the hot chicken.    As we New Englanders like to say, it was wicked good!   :)    Thank you Carol for another winner of a recipe!     :)

                       CHICKEN CAESAR SANDWICH RING

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                lb.  boneless skinless chicken breast halves (used tenderloins)
     3/4            c.  light Caesar salad dressing (used Kraft Free)
  2               cans  refrigerated French loaf -- (11 oz. each) (used ciabiatta bread)
  1                     egg -- beaten (omitted, used olive oil)
  3             slices  mild provolone cheese -- cut in half (forgot to buy, used more shredded parm)
  1              large  tomato -- thinly sliced
  2                 c.  torn Romaine lettuce (about 6 leaves)
  3             slices  red onion -- separated into rings

                        CREAMY PARMESAN SPREAD:
     1/2            c.  light mayonnaise (used Miracle whip)
     1/4            c.  light sour cream
  1        large clove  garlic -- pressed
  2              Tbsp.  lemon juice
     1/4          tsp.  black pepper
     1/3            c.  shredded Parmesan cheese

Place chicken in a large resealable plastic bag; pour Caesar salad dressing over chicken.  Seal bag; turn to coat chicken in dressing.  Place in refrigerator and marinate for 4 hours, turning bag occasionally. 

Grill chicken until juices run clear OR  sear chicken in a nonstick skillet until light golden brown on both sides, then transfer to a baking pan lined with foil and bake @ 350 degrees until juices run clear. Let chicken cool for 15-20 minutes.  Slice chicken into thin slices.

Preheat oven to 375 degrees. Spray a large cookie sheet or pizza pan with nonstick cooking spray.   Remove bread dough from both cans; place seam side down on prepared pan and join ends to form a large ring, pressing edges FIRMLY to seal. Brush ring with beaten egg.  With kitchen scissors, snip top surface of dough every 2" to form V-cuts. 
Bake @ 375 degrees for 20-25 minutes, or until deep golden brown. Let cool for at least 15 minutes.

For Parmesan spread, whisk mayonnaise, sour cream, garlic, lemon juice and black pepper until smooth; stir in Parmesan cheese.  Cover and refrigerate until needed.

With a long serrated knife, cut the bread ring in half horizontally. Spread cut sides of bread ring liberally with Parmesan spread.  Top bottom half of bread ring with chicken slices. Top chicken with tomato slices, red onion slices. provolone and Romaine. Cover with top half of bread ring.  Cut into sandwiches. 8 servings.



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