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Week of 5/31/21

Grilled Caesar Chicken Sandwich
with fries

Active: 40 Total: 60
Original GF Paleo Vegetarian
Grilled Caesar Chicken Sandwich

These sandwiches are like a chicken Caesar salad in sandwich form. They are messy, but that's part of the fun! Serve with your favorite oven fries on the side.
Cooking methods: This recipe includes instructions for using the stovetop or grill. Select your preferred method.

Tags
Grill Friendly, Air-Fryer Friendly
Proteins
Chicken, non-ground
Cuisines
American
Save recipe
50

Ingredients

Metric
Servings:
4
Grilled Caesar Chicken Sandwich:
  • Lettuce, romaine - 1 heart , finely chopped
  • Tomatoes, medium - 1 , sliced
  • Sandwich buns, brioche, potato, or hamburger - 4
  • Caesar dressing (ingredients listed separately) - 3 Tbsp + 4 Tbsp
  • Grilled chicken (ingredients listed separately) - 1 lb
Caesar Dressing:
  • Garlic - 1 clove , chopped
  • Anchovy filets (opt) - 1 , mashed, more to taste
  • Mayonnaise - 1 Tbsp
  • Mustard, Dijon - 2 tsp
  • Lemon juice - 2 tsp
  • Worcestershire sauce - 1 tsp (sub soy sauce)
  • Black pepper - 1/4 tsp
  • Oil, olive - 3 Tbsp
Grilled Chicken:
  • Chicken breasts, boneless and skinless - 1 lb , halved to thin
  • Vinegar, balsamic - 1 Tbsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Oil, cooking - 1 Tbsp
Fries:
  • Frozen fries, regular or sweet potato - 1 lb
  • Dipping sauce, like ketchup (opt) - for serving

Choose Cooking Method

Prep

  1. Chicken - (Double if making Thursday’s meal; if prepping right before cooking, get oven heating for fries before continuing with prep.) Slice chicken in half to thin. Combine with vinegar, soy sauce, and cooking oil. Tenderize with a fork. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)

  2. Make dressing - Chop garlic. Combine garlic, anchovy filets, mayonnaise, mustard, lemon juice, Worcestershire sauce, black pepper, and olive oil. Blend until smooth with an immersion blender or standing blender. (Can be done up to 5 days ahead)

  3. Lettuce / Tomatoes - Prep as directed.

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Make

  1. Heat oven to temperature recommended for frozen fries. Bake according to package directions.

  2. Heat grill to 425F / 218C degrees, keeping one part over direct heat and one part over indirect heat.

  3. Brush grates with some oil and place chicken over direct heat (discard marinade). Sear chicken on both sides until lightly charred, seasoning with some salt and pepper as it cooks.

  4. Move chicken to indirect heat and continue cooking until chicken is cooked through, 2 to 3 minutes more (165F / 74C degrees).

  5. Transfer chicken to a cutting board and let rest / cool for a few minutes. If you doubled the chicken, cut chicken for tonight’s meal into pieces that will easily fit onto sandwich buns. To get a head start on Thursday, thinly slice the chicken for that night’s meal.

  6. Toast sandwich buns.

  7. Toss lettuce with first portion of Caesar dressing.

  8. Assemble sandwiches with chicken, sliced tomatoes, and dressed lettuce. You can drizzle the sandwiches with some more dressing if you’d like, or serve extra dressing on the side (it’s great for dipping the sandwiches and the fries).

  9. Enjoy sandwiches with fries on the side.

Prep

  1. Chicken - (Double if making Thursday’s meal; if prepping right before cooking, get oven heating for fries before continuing with prep.) Slice chicken in half to thin. Combine with vinegar, soy sauce, and cooking oil. Tenderize with a fork. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)

  2. Make dressing - Chop garlic. Combine garlic, anchovy filets, mayonnaise, mustard, lemon juice, Worcestershire sauce, black pepper, and olive oil. Blend until smooth with an immersion blender or standing blender. (Can be done up to 5 days ahead)

  3. Lettuce / Tomatoes - Prep as directed.

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Make

  1. Heat oven to temperature recommended for frozen fries. Bake according to package directions.

  2. Heat a large grill pan or skillet over medium-high heat. Brush with some cooking oil. Add chicken (discard marinade). Sear until both sides are deep golden brown, ~3 minutes per side, seasoning with some salt and pepper as it cooks.

  3. Reduce heat to low-medium and cover pan with a lid or foil.

  4. Continue cooking until chicken is cooked through (165F / 74C degrees).

  5. Transfer chicken to a cutting board and let rest / cool for a few minutes. If you doubled the chicken, cut chicken for tonight’s meal into pieces that will easily fit onto sandwich buns. To get a head start on Thursday, thinly slice the chicken for that night’s meal.

  6. Toast sandwich buns.

  7. Toss lettuce with first portion of Caesar dressing.

  8. Assemble sandwiches with chicken, sliced tomatoes, and dressed lettuce. You can drizzle the sandwiches with some more dressing if you’d like, or serve extra dressing on the side (it’s great for dipping the sandwiches and the fries).

  9. Enjoy sandwiches with fries on the side.

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