RECIPE #192, DAY #228
ORIGINAL RECIPE: “Chicken Caesar Salad Sandwich” from 400 Best Sandwich Recipes by Allison Lewis*
TIMING: 15 minutes, then less when the spread is already made
TOOLS: Nothing special
COOK TYPE: None
HEALTH: This makes a fine lunchbox entree, and you can make it better with the ingredients you choose. There is fat and salt in the spread, but that’s what makes the whole thing so good.
EXPERIENCE: Looking for sandwich ideas for the old lunchbox, so I am working my way through the sammies in 400 Best Sandwich Recipes. I often find that the recipes need significant modification, and this was no exception… except that the spread was perfectly awesome the way it was written. Perfectly. Awesome.
NOTES: Original used leftover rotisserie chicken, but I found buying a bird for this sandwich left a whole lotta waste and the chicken wasn’t as soft or flavorful as I would have liked. The original also specified ciabatta, but I thought something else would more approximate the crouton in this very simple sandwich based on a very simple salad.
If you happen to have leftover spread, spread it inside some crusty bread, wrap in foil, and bake at 425F until like a garlic bread but better. It would also work spread over tilapia and baked until fish is flaky, or maybe even over a smashed or butterflied chicken breast.
- In a small bowl, stir together 3/4 cup grated Parmesan, 1/2 cup mayonnaise, 2 cloves pressed garlic, 1/3 cup minced parsley, 1 1/2 teaspoons Dijon mustard, and the juice and zest of 1/2 lemon.
- Spread mixture onto 8 slices of a cheese and herb topped bread (like rosemary-Asiago). Top 4 slices with 16 rippled slices of deli chicken and 8 leaves Romaine lettuce. Close sandwiches and enjoy.
Serve speared with a toothpick and olive with a fruit salad.
*Recipe changed from the original.