(originally made 4/2010)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
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
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
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.
NOTES : http://community.tasteofhome.com/forums/p/778933/6640269.aspx#6640269