Chicken Caesar Salad Sandwich

Chicken Caesar Salad Sandwich

  • Servings: 2
  • Difficulty: easy
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Chicken Caesar Salad Sandwich
In Cabo there is a restaurant called Edith’s that makes a table side Caesar Salad that it the best I have ever had. Huge wooden bowls that have been seasoned for years of one task only…the Caesar salad. You see the anchovies, the egg yolk, garlic, Worcestershire, lemon, dijon etc…

While my dressing doesn’t have the same “pizzazz” as the masters in white mexican shirts, it holds up okay. Let’s face it, the ingredients are pretty much the same. So I wanted to make a sandwich the other day and for some reason making a caesar salad sandwich sounded tasty. Salty, lemony, tangy, creamy with a crunch of bacon.

2 chicken breasts
2 ciabatta rolls
romaine lettuce
2 slices of bacon (crispy)

1 cup of Duke’s Mayo
2 cloves of minced garlic
1 tsp of anchovy paste
2 tbs of lemon juice
1 tsp of worchestershire sauce
1 tsp of dijon mustard
1/2 cup of fine ground parmesan cheese
1 tsp of black pepper
pinch of Kosher salt

1. Grill a simple chicken breast with salt and pepper that is mallet-ed to 1/4 inch thickness for even cooking.
Set aside to rest.

2. Make your dressing by combining the ingredients in a food processor and let her rip. Notice I took a short cut by using Duke’s Mayo vs the egg and oil route. Duke’s does it better than I could. IMG_0090

3. Take a bowl of the lettuce and add dressing and toss forty times until it is fully coated. I then toasted my rolls to get a crust on the inside and added my chicken, dressed salad with crispy bacon on the the top.

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