The ULTIMATE Chicken Caesar Sandwich

Caesar dressing

🥗Healthier: yogurt-based dressing

💰Cheaper: vinaigrette

Yogurt-based dressing reduces calories while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and dairy-free.

ciabatta bread

🥗Healthier: whole grain bread

💰Cheaper: white sandwich bread

Whole grain bread adds fiber and nutrients.

croutons

🥗Healthier: toasted whole grain bread

💰Cheaper: store-bought croutons

Toasted bread is healthier and can be made at home.

In a bowl, combine minced garlic, finely chopped anchovy fillets, a pinch of salt, egg yolks, lemon juice, and Dijon mustard. Whisk the mixture thoroughly.

Slowly drizzle in the olive oil while continuing to whisk, creating a creamy emulsion. Alternatively, use a blender for this process.

Add grated Parmigiano-Reggiano cheese and black pepper to the dressing. Taste and adjust the seasoning if needed. Set the dressing aside.

Slice chicken breast into two fillets and season with salt and pepper. Pan-fry in olive oil on each side until golden brown for roughly 2-3 minutes, then flip and repeat.

Add butter to the pan along with rosemary and allow it to infuse into the butter before basting the chicken for 20-30 seconds on each side. Once cooked, set aside.

Grill or fry the bacon until crispy. Drain on paper towels and set aside.

In a pan, add butter and toast both sides of the sourdough bread until brown.

Chop the washed romaine lettuce leaves and place them in a large mixing bowl. Season with salt and toss. Add a generous amount of the prepared Caesar dressing and toss until well coated.

To assemble the sandwich, add a layer of Caesar dressing on the bottom slice of sourdough, followed by a generous amount of dressed lettuce, bacon, and grated parmesan.

Slice chicken into 2-3 pieces and place onto the salad mix. Spread another layer of dressing onto the top piece of sourdough and place it on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens