Grilled Chicken Caesar Sandwich Recipes

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GRILLED CHICKEN CAESAR SANDWICHES

With the addition of mayo and cornichons, half of the marinade turns into a Caesar-esque special sauce to slather on the buns.

Provided by Molly Baz

Categories     Bon Appétit     Dinner     Sandwich     Chicken     Fennel     Garlic     Grill/Barbecue     Basil     Pickles     Soy Free     Peanut Free     Dairy Free     Tree Nut Free

Yield Makes 4

Number Of Ingredients 13



Grilled Chicken Caesar Sandwiches image

Steps:

  • Whisk mustard, Worcestershire sauce, garlic, 2 Tbsp. lemon juice, and 2 tsp. pepper in a medium bowl. Stream in 1/3 cup oil, whisking constantly until emulsified. Transfer half of marinade to a small bowl, then whisk in mayonnaise and cornichons; season dressing with salt. Set aside.
  • Season chicken thighs all over with salt and place in bowl with remaining marinade; turn to coat. Let sit at room temperature, turning occasionally, at least 30 minutes, or cover and chill up to 4 hours.
  • Prepare a grill for medium-high heat; lightly oil grate. Grill chicken, turning halfway through, until deeply browned and cooked through, 8-10 minutes. Transfer to a platter and let rest 5 minutes.
  • Meanwhile, grill buns, cut side down, until lightly toasted, about 30 seconds. Transfer to platter with chicken.
  • Toss sliced fennel, fennel fronds, basil, and remaining 2 tsp. oil and 2 tsp. lemon juice in a medium bowl to combine; season with salt and pepper.
  • Spread reserved dressing over cut sides of each bun. Assemble sandwiches with buns, chicken, and fennel salad.

1 Tbsp. Dijon mustard
2 tsp. Worcestershire sauce
2 garlic cloves, finely grated
2 Tbsp. plus 2 tsp. fresh lemon juice
2 tsp. freshly ground black pepper, plus more
1/3 cup plus 2 tsp. extra-virgin olive oil; plus more for grill
6 Tbsp. mayonnaise
1/4 cup chopped cornichons (about 9)
Kosher salt
4 large skinless, boneless chicken thighs (about 1 1/2 lb. total)
4 brioche buns, split
1 medium fennel bulb, halved, thinly sliced, fronds coarsely chopped
1 cup basil leaves, torn if large

GRILLED CHICKEN CAESAR SANDWICH

Make and share this Grilled Chicken Caesar Sandwich recipe from Food.com.

Provided by Mini Ravindran

Categories     Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 5



Grilled Chicken Caesar Sandwich image

Steps:

  • Toast the buns.
  • Warm the chicken if using the leftovers from a barbeque party.
  • Spread the dressing on the buns.
  • Add the chicken.
  • Top with Parmesan and lettuce.
  • Serve.

Nutrition Facts : Calories 307.1, Fat 4, SaturatedFat 1, Cholesterol 98.7, Sodium 316.5, Carbohydrate 21.3, Fiber 0.9, Sugar 2.7, Protein 43.4

2 (6 ounce) boneless skinless chicken breasts, grilled
2 hot dog buns (firm-type bread)
caesar salad dressing (prepared or homemade)
parmesan cheese, shredded
lettuce leaf

GRILLED CHICKEN AND KALE CAESAR PRESSED SANDWICH

In this satisfying, do-ahead sandwich, the kale salad gets more flavorful and tender as it sits. It's perfect for a picnic!

Provided by Food Network Kitchen

Categories     main-dish

Time 5h5m

Yield 8 servings

Number Of Ingredients 13



Grilled Chicken and Kale Caesar Pressed Sandwich image

Steps:

  • Preheat a grill pan over medium-high heat. Put the chicken breasts in a medium bowl. Sprinkle with 3/4 teaspoon salt, a few grinds of pepper, and a drizzle of olive oil; toss to coat. Let sit at room temperature for 15 minutes.
  • Meanwhile, preheat the oven to 375 degrees F. Line a baking sheet with parchment and arrange the bacon strips on top. Bake, flipping once halfway through, until the bacon is golden brown and crisp, about 25 minutes. Transfer to a paper-towel lined plate.
  • Grill the chicken until an instant-read thermometer inserted in the middle of the chicken reads 165 degrees F, 6 to 8 minutes per side. Let cool, then slice thinly across the grain.
  • Slice the sourdough loaf in half horizontally and lay the two halves cut-side up. Scoop out some of the bread from both halves and reserve for another use.
  • Whisk the mayonnaise, Parmesan, anchovies, garlic, lemon zest and juice, 1/4 teaspoon salt, a few grinds of black pepper and the remaining 2 tablespoons olive oil together in a small bowl. Remove 1/4 cup of the dressing and add it to a large bowl along with the kale. Toss to coat and season to taste with more salt and pepper.
  • Spread the remaining salad dressing on both halves of the bread. Building on the bottom half, layer half the kale salad, bacon, sliced chicken, and a sprinkle of salt. Place the radishes on top of the chicken in a single layer, then add the cucumber in a single layer. Scoop the remaining kale salad into the top half of the bread, and place on top of the sandwich. Wrap tightly in parchment, wax paper or plastic wrap and secure with twine if necessary. Place a brick (see Cook's Note) or cast-iron skillet on top for at least 3 hours to flatten, refrigerated. About 45 minutes before serving, bring the sandwich to room temperature.

2 boneless skinless chicken breasts (about 1 pound total)
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more for drizzling
6 slices thick-cut bacon (about 8 ounces)
8-inch round sourdough loaf
1/2 cup mayonnaise
1/4 cup grated Parmesan
2 anchovies packed in oil, finely minced
1 small clove garlic, grated
Zest and juice of 1 lemon
8 ounces kale, washed, stems removed and leaves thinly sliced
5 radishes, thinly sliced
1/2 English cucumber, thinly sliced on the bias

CAESAR GRILLED CHICKEN SANDWICHES

This is a variation of the standard Caesar salad. Chicken is grilled and served on ciabatta bread for a delicious unique sandwich.

Provided by peg_lyn

Categories     Lunch/Snacks

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6



Caesar Grilled Chicken Sandwiches image

Steps:

  • Place the chicken cutlets into an airtight storage container and cover with enough Caesar dressing to marinate, preferrably overnight.
  • After chicken has marinated grill chicken breasts until cooked through. They will cook quickly as they are thin.
  • Top chicken with cheese and allow cheese to melt slightly.
  • To assemble sandwiches: Cut the bread into 2-3 inch wide horizontal sections which are then cut and split in half to make the sandwiches.
  • Brush both sides of bread with Caesar dressing.
  • Top one side with a few spinach leaves and the sliced tomatoes.
  • Place grilled chicken breast topped with cheese on other half of bread.
  • Put the sandwich together and slice in half, enjoy!

Nutrition Facts : Calories 429.8, Fat 34.2, SaturatedFat 5.4, Cholesterol 67, Sodium 686.6, Carbohydrate 3, Fiber 0.4, Sugar 1.6, Protein 27.2

1 (8 ounce) jar caesar salad dressing
1 lb of thin cut boneless skinless chicken breast (can also use regular chicken breasts but filet and pound them out to thin cutlets)
1 loaf italian ciabatta
2 sliced roma tomatoes
fresh baby spinach leaves
provolone cheese, slice

GRILLED CHICKEN CAESAR SALAD SANDWICHES

Make and share this Grilled Chicken Caesar Salad Sandwiches recipe from Food.com.

Provided by evelynathens

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10



Grilled Chicken Caesar Salad Sandwiches image

Steps:

  • In a small bowl, blend the mayonnaise, parmesan, anchovies, garlic, mustard, lemon juice and ¼ tsp pepper.
  • Brush a grill pan or cast iron skillet with 1 tsp of the olive oil and heat (or fire up the bbq).
  • Brush the chicken breasts and tenders on both sides with the remaining 2 tsps oil and season with salt and pepper.
  • Grill the breasts over high heat, turning once, until browned and cooked through, about 3 minutes per side.
  • Let rest for 5 minutes.
  • Grill the tenders, turning once, until browned and cooked through, about 2 minutes per side.
  • Cut the tenders in half lengthwise.
  • Slice the breasts diagonally ½ inch thick.
  • Spread the Caesar mayonnaise on the top and bottom half of each roll.
  • Arrange a sliced chicken breast and tender on the bottom half of the roll, cover with arugula and close.

Nutrition Facts : Calories 392.8, Fat 15.3, SaturatedFat 3.6, Cholesterol 82.4, Sodium 652.3, Carbohydrate 26.6, Fiber 1, Sugar 4.1, Protein 35.4

5 tablespoons mayonnaise
6 tablespoons parmesan cheese, freshly grated
3 anchovy fillets, minced
1 clove garlic, minced
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon olive oil
4 medium boneless skinless chicken breast halves, flattened slightly,tenders reserved separately
4 sandwich buns, split
1 bunch arugula, large stems removed

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