July 2, 2013

Chicken Caesar Sandwich

Remember how much I raved about this Kale Caesar Salad? Right after I made it, I made another batch of the dressing to put on kale, romaine, and… this sandwich. Oh man guys. This sandwich is GOOD.

Here’s how you make it!

Print Recipe Here

Ingredients

1 chicken breast

1 egg

whole wheat breadcrumbs

a few spinach leaves

1/2 tomato, sliced

1 roll/baguette

salt and pepper

Dressing

1 head garlic

olive oil

1 lemon, juiced

1-2 tsp anchovy paste

1 tbsp capers

2 tsp dijon mustard

1/2 tsp salt

1 tbsp parmesan cheese

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The nice thing about the recipe is that you can make the dressing ahead of time and store it in a tupperware.

Preheat the oven to 400 degrees. Cut off the top of the head of garlic and wrap in foil with a little bit of olive oil. Roast for a half an hour. The garlic will be soft. Let it cool and then squeeze the cloves into the food processor. Add lemon juice, mustard, capers, anchovy paste, parmesan cheese, salt, and olive oil (about 1/3 cup). Puree until smooth.

Now let’s move on to the chicken. Preheat your oven to broil. Set up an assembly line- egg and then breadcrumbs. I like to season the bread crumbs with salt, pepper, and dried parsley if you have it. Cut the chicken breast into smaller cutlets. Dip in the egg, then the breadcrumbs. Add to a foil lined baking sheet greased with olive oil. Broil until golden brown on both sides and the chicken is cooked through. Every broiler works a little differently, so monitor the chicken, and make sure you flip it after a few minutes, once the first side is golden brown.