Recipe Background
Mmmmm, we just can't help but love this Chicken Caesar Club! A toasted baguette with all its buttery goodness encasing a deliciously refreshing mixture of grilled chicken and crisp lettuce! But the true star of the dish might just be the homemade Caesar dressing, with succulent anchovy paste and grilled lemon juice to give the creamy, tangy goodness a real pop! The Chicken Caesar Club is getting your taste buds amped up!
Mmmmm, we just can't help but love this Chicken Caesar Club! A toasted baguette with all its buttery goodness encasing a deliciously refreshing mixture of grilled chicken and crisp lettuce! But the true star of the dish might just be the homemade Caesar dressing, with succulent anchovy paste and grilled lemon juice to give the creamy, tangy goodness a real pop! The Chicken Caesar Club is getting your taste buds amped up!
Ingredients
- 2 (8-ounce) chicken breasts boneless and skinless
- 2 tablespoons plus 1/2 teaspoon olive oil divided
- kosher salt to taste
- black pepper to taste
- 1 lemon halved
- 1 baguette halved crosswise, split open but still intact on one side
- 1 small clove garlic cut in half
- 1 tablespoon mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons anchovy paste
- 4 ounces romaine hearts leaves separated
- 2 ribs celery very thinly sliced
- 1/4 cup parmesan cheese grated
- 2 Roma tomatoes sliced
Directions
- Preheat the grill to medium heat.
- Rub the chicken breasts with 1/2 teaspoon of the olive oil and season them with the salt and the black pepper.
- Add the chicken breasts to the hot grill and cook, flipping them once, until they reach an internal temperature of 165 degrees F, about 8-10 minutes per side.
- Transfer the chicken breasts to a cutting board.
- Let the chicken breasts rest for 10 minutes.
- Slice the chicken breasts.
- Add the lemon halves and the baguette to the hot grill, cut-sides down, and cook until charred, about 2-3 minutes.
- Transfer the grilled lemon and the toasted baguette to a cutting board.
- Rub the toasted sides of the baguette with the garlic clove halves.
- In a small bowl, squeeze 2 tablespoons of the lemon juice from the grilled lemon halves.
- Add the mayonnaise, the Dijon mustard, and the anchovy paste to the lemon juice and whisk to combine.
- Slowly add the remaining oil to the lemon juice mixture, while whisking constantly until it is thoroughly incorporated into a dressing.
- In a large bowl, add the romaine leaves, the celery, 1/4 cup of the dressing mixture, and the black pepper and toss to coat.
- Add the parmesan cheese to the salad mixture and toss to combine.
- Taste the salad mixture for seasoning and add more of the black pepper, as desired.
- Drizzle the remaining dressing mixture on the cut-side of the baguette.
- Layer the chicken, the salad mixture, and the tomatoes on 1 of the cut-sides of the baguette.
- Close the sandwich.
- Cut the sandwich to make 2 sandwiches.
- Serve.
×