Chicken Caesar Sandwich

Ingredients

• 2 pieces Chicken breast (Boneless, skinless, about 8 oz each)
• 1 roll Ciabatta roll (Split horizontally)
• 2 pieces Large eggs (Separate yolks for dressing, whites for egg wash)
• 6 tablespoons Unsalted butter (Softened)
• 1.5 cups Parmesan cheese, freshly grated (Divided: 0.75 cup for dressing, 0.5 cup for butter spray, 0.25 cup for topping)
• 3 fillets Anchovy fillets (Rinsed, then minced)
• 6 cloves Garlic cloves (Peeled)
• 1.5 lemons Lemon juice (Juiced)
• 1 tablespoon Dijon mustard
• to taste Kosher salt
• to taste Black pepper
• to taste Garlic powder
• to taste Onion powder
• to taste Smoked paprika
• 1.5 cups Vegetable oil (for dressing) (Neutral oil)
• 2 tablespoons Vegetable oil (for seasoning) (For flour mixture and chicken seasoning)
• 1 cup All‑purpose flour (Seasoned with oil and spices)
• 1 cup Italian breadcrumbs (For coating)
• 2 leaves Romaine lettuce (Chopped for salad)
• 2 tablespoons Fresh parsley (Chopped)
• 1 tablespoon Garlic paste (Made from the 6 garlic cloves)

Instructions

1. Butterfly and tenderize chicken

   Place each chicken breast between two sheets of parchment paper and gently pound with a meat mallet or rolling pin until an even thickness (about ½ inch).

   Time: PT5M

2. Make garlic paste

   Finely chop the 6 garlic cloves using a food processor or a rolling‑chop motion, then smear the pieces together until a smooth paste forms.

   Time: PT2M

3. Prepare anchovy paste

   Finely chop the 3 anchovy fillets (or mash with a fork) and combine with the garlic paste in a small bowl.

   Time: PT1M

4. Make Caesar dressing

   In a mixing bowl whisk together the garlic‑anchovy paste, 2 egg yolks, juice of 1½ lemons, 1 Tbsp Dijon mustard, and a pinch of kosher salt. Slowly drizzle in 1½ cups vegetable oil while whisking continuously until the mixture emulsifies into a thick, creamy dressing. Stir in ¾ cup freshly grated Parmesan and adjust seasoning with salt.

   Time: PT12M

5. Season the chicken

   Season both sides of the butterflied chicken breasts with seasoned oil, black pepper, garlic powder, onion powder, and smoked paprika. Flip and repeat to coat evenly.

   Time: PT2M

6. Prepare flour mixture and egg wash

   In a shallow dish combine 1 cup flour with a drizzle of seasoned oil and a pinch each of black pepper, garlic powder, and onion powder. In another dish beat the remaining egg whites (or whole egg) to create an egg wash.

   Time: PT3M

7. Bread the chicken

   Dip each seasoned chicken piece first into the egg wash, then into the seasoned flour, back into the egg wash, and finally coat thoroughly with Italian breadcrumbs. Press breadcrumbs gently to adhere.

   Time: PT3M

8. Fry the chicken

   Heat a frying pan with enough oil to cover the bottom (≈½ inch) to 350°F. Carefully place the breaded chicken in the hot oil and fry 3–4 minutes per side, or until golden brown and the internal temperature reaches 165°F.

   Time: PT8M

   Temperature: 350°F

9. Prepare garlic‑parsley butter spray

   In a small bowl combine the softened butter, 1 Tbsp garlic paste, 2 Tbsp chopped parsley, and ½ cup grated Parmesan. Mix until smooth; transfer to a spray bottle or use a basting brush.

   Time: PT3M

10. Prep the ciabatta

    Slice the ciabatta roll horizontally. Lightly spread a thin layer of softened butter on the top half.

    Time: PT2M

11. Toast the bread

    Place the buttered ciabatta halves on a baking sheet, sprinkle the top half with a little grated Parmesan, and bake in a pre‑heated 350°F oven for 5–6 minutes, or until lightly golden.

    Time: PT6M

    Temperature: 350°F

12. Assemble Caesar salad

    In a bowl toss the chopped romaine lettuce with 4 Tbsp of the homemade Caesar dressing and ½ cup grated Parmesan. Set aside.

    Time: PT2M

13. Build the sandwich

    On the bottom half of the toasted ciabatta spread 1 Tbsp Caesar dressing, place the fried chicken breast, sprinkle a pinch of Parmesan, add a generous heap of the Caesar salad, top with the remaining Parmesan, and close with the top half of the roll.

    Time: PT2M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

45 g

Fat

30 g

Fiber

3 g