Chicken Caesar Ciabatta Sandwiches

I’ve been on a sandwich kick lately, mainly because it’s so easy to make, it’s perfect lunch food without giving you food coma and it’s entirely customizable. That’s how I created the Egg Salad BLTA Sandwich. But with this chicken caesar salad sandwich, no customization/adaption was needed. The recipe is absolutely perfect as is.

The caesar dressing was wonderfully creamy with that refreshing hint of tanginess. And the toasted ciabatta bread was the perfect type of bread for this sandwich, giving you such a wonderful crunch and softness in every bite. The only teeny tiny change that I made was that I also tossed the romaine lettuce leaves in the caesar dressing, which ends up giving you a double dose of creamy caesar goodness.

Jason, who I’ve never seen eat a caesar salad in the span of the 3 1/2 yrs that we’ve been together, devoured this sandwich like there was no tomorrow. You can’t beat that!

So here’s how you make this:

Let’s first start with the caesar dressing. We’ll combine the anchovies, garlic, mayonnaise, lemon juice, Worcestershire, salt and pepper, to taste. If the dressing is too thick, add a little bit of water to thin it out.

Then let’s take some fresh romaine lettuce leaves and give it a good toss with a bit of the dressing we just made. 

Next we’ll cook up some chicken breast in a skillet. I like to get the thin sliced ones from Trader Joe’s since they cook up real fast, about 3-4 minutes.

Once the chicken is cooked through, let it rest for about 5 minutes before you slice it across the grain.

And finally, toast up some ciabatta bread, slather on some of that awesome caesar dressing, add the romaine lettuce, sliced chicken, shaved Parmesan and an extra drizzle of caesar. 

One year ago: Spinach and Cheese Strata

Chicken Caesar Ciabatta Sandwiches (adapted from The Little Things):

Yields 3-4 servings

INGREDIENTS:

• 1 cup romaine lettuce leaves
• 1 pound boneless, skinless thin sliced chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• Olive oil
• 4 ciabatta rolls, toasted, for serving
• Shaved parmesan, for serving

For the caesar dressing:

• 8 anchovies
• 2 cloves garlic, pressed
• 6 tablespoons mayonnaise
• 3 tablespoons freshly squeezed lemon juice
• Splash of Worcestershire sauce
• Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

In a medium bowl, whisk together the anchovies, garlic, mayonnaise, lemon juice, Worcestershire, salt and pepper, to taste. If the dressing is too thick, add water as needed.

In a small bowl, combine the romaine lettuce with 1/2 tablespoon caesar dressing; set aside.

Season the chicken breasts with salt and pepper, to taste. Heat olive oil in a medium skillet over medium high heat. Add the chicken and cook, flipping once, until cooked through, about 3-4 minutes per side.

Let rest for 5 minutes before slicing across the grain.

Serve sandwiches on ciabatta bread with romaine lettuce, chicken, Parmesan and caesar dressing.

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