CAESAR CLUB SANDWICH
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan skin side up. Rub the chicken with olive oil and sprinkle with salt and pepper. Roast for 35 to 40 minutes, until cooked through. Cool slightly, discard the skin and bones, and slice the meat thickly. Set aside.
- Meanwhile, place the pancetta on another sheet pan in a single layer. Roast for 10 to 15 minutes, until crisp. Set aside to drain on paper towels.
- Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.)
- Slice the ciabatta in half horizontally and separate the top from the bottom. Toast the bread in the oven, cut side up, for 5 to 7 minutes; cool slightly. Spread the cut sides of each piece with the Caesar dressing. Place half the arugula on the bottom piece of bread and then layer in order: the sun-dried tomatoes, shaved Parmesan, crispy pancetta, and sliced chicken. Sprinkle with salt and pepper and finish with another layer of arugula. Place the top slice of ciabatta on top and cut in thirds crosswise. Serve at room temperature.
PANERA BREAD'S CHICKEN CAESAR SANDWICH
Make and share this Panera Bread's Chicken Caesar Sandwich recipe from Food.com.
Provided by Timothy H.
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mince 2 to 4 cloves garlic (4 is great if you love garlic), and set aside. Cut chicken in 1/4-inch slices. Heat olive oil in skillet and saute garlic for 30 seconds, or until fragrance is released. Add chicken and saute until cooked through, 3 to 5 minutes. Season to taste with pepper. Turn off heat and set aside.
- Grill or broil bread until lightly toasted, about 1 minute per side.
- In bowl, toss together romaine, salad dressing, Parmesan, red onion and chicken. Season to taste with pepper. Pile onto 4 slices of toast, top with remaining toast and serve with tomatoes on the side, if desired. Makes 4 servings.
- Picnic packing instructions: Saute chicken in garlic and cool a little. Pack in plastic container and refrigerate.
- Place toast in a plastic bag and pack. (Do not seal bag or toast will become soggy.).
- Place lettuce in large resealable bowl. Pour salad dressing into plastic container. Spoon cheese into plastic container. Pack red onion and tomatoes, if using, in a plastic bag.
- Refrigerate everything except toast until transporting to picnic. Pack everything except toast in cooler with ice or cold packs. (Pack toast at room temperature.).
Nutrition Facts : Calories 658.7, Fat 24.2, SaturatedFat 4.8, Cholesterol 50.9, Sodium 1070.1, Carbohydrate 78.8, Fiber 6.5, Sugar 5.8, Protein 32.4
COPY PANERA CHICKEN SALAD SANDWICH (ORIGINAL)
This is a copy that I made up myself of the Old version of the Panera Chicken Salad Sandwich. Not the new one with grapes and almonds. It's delicious! I just made it and its actually better because there aren't a lot of chemicals and preservatives like the Panera kind. I took cue from the main ingredients in the sandwich. Here are Panera's ingredients : Chicken (water, food starch modified, salt, chicken fat, chicken flavor (beef extract, wheat starch, silicone dioxide, thiamine hydrochloride, alpha tocopherol)) dextrose, corn starch, flavors, sodium phosphate) mayonnaise (water, soybean oil, vinegar, food starch modified, egg yolk, whole eggs, corn syrup, spices, salt, propylene glycol alginate, xanthan gum, sodium benzoate & potassium sorbate-preservatives, calcium disodium EDTA), celery, lemon juice, onion powder, garlic powder, white pepper, parlsey.) Here are mine:
Provided by agottsleben
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Take the Chicken Breasts and place them on a cutting board. Cover with plastic wrap and pound with a mallet (or a frying pan if you don't have one) to a 1/2 inch thickness. They will cook more evenly and it will be easier to chop them into even chunks. HEAVILY season both sides of the chicken with garlic and onion powder. (You are going to boil the chicken so don't worry about it being too salty.) Put the chicken in a saucepan and cover with water. Bring it to a boil and then cover and let simmer till cooked, about 10 minutes. If it finishes cooking earlier then take it out then so it doesn't become rubbery. Take the chicken out and let cool.
- Chop the celery and the cooled chicken and set in a bowl. In another small bowl put mayo, sugar, pepper, lemon juice together and whisk until well combined. You want the sugar to disintegrate so that you're not tasting the grain.
- Mix the mayo with the chicken and celery. Take a slice of bread and place a large slice of lettuce, then tomato, then red onion. Top with the chicken salad and another slice. Serve with potato chips and pickle. (Or you're favorite soup!).
- I hope you like this recipe. I really thought it out and was RELIEVED that my hard work paid off and it tasted so close to the real thing!
- Good luck!
Nutrition Facts : Calories 315.7, Fat 21.1, SaturatedFat 3.2, Cholesterol 51.6, Sodium 499.6, Carbohydrate 19.5, Fiber 0.3, Sugar 8.9, Protein 12.7
OPEN CHICKEN CAESAR SANDWICH
An open sandwich is a great supper, team it with some extra salad and a special pud to make a filling meal
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Snack, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Heat a griddle pan. Rub the chicken with the oil, season with salt and pepper, then griddle for 7 mins each side or until cooked through. Set aside to rest.
- Meanwhile, separate the lettuce leaves. Mix the crème fraîche, parmesan, lemon juice and capers with 1 tbsp cold water, then season to taste.
- 3 Toast the bread and rub with the cut side of the garlic, then crush the garlic and add to the dressing. Slice the warm chicken breasts on the diagonal, then top the toast with lettuce leaves, sliced chicken breast and a drizzle of the Caesar dressing. Finish with a few shavings of parmesan.
Nutrition Facts : Calories 319 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 1.01 milligram of sodium
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