Grilled Chicken Caesar Sandwich (Printable Version)
Juicy grilled chicken with parmesan, romaine, and tangy caesar-style dressing on soft brioche buns.
# Ingredients:
→ Chicken and Marinade
01 -
4 boneless, skinless chicken breast fillets, thin-sliced
02 -
2 tablespoons olive oil
03 -
1 tablespoon Dijon mustard
04 -
2 garlic cloves, minced
05 -
Kosher salt, to taste
06 -
Black pepper, freshly ground, to taste
→ Sandwich Assembly
07 -
4 brioche buns
08 -
Romaine lettuce leaves
09 -
Freshly grated Parmesan cheese, for topping
10 -
Lemon wedges, for serving
→ Caesar Dressing
11 -
4 garlic cloves, minced
12 -
3 tablespoons Greek yogurt
13 -
2 tablespoons grated Parmesan cheese
14 -
1 tablespoon Dijon mustard
15 -
2 teaspoons red wine vinegar
16 -
1 teaspoon anchovy paste
17 -
0.25 teaspoon salt
18 -
0.25 teaspoon black pepper
19 -
Juice of 0.5 lemon
20 -
80 millilitres (1/3 cup) olive oil
# Steps:
01 -
In a mixing bowl, combine 2 tablespoons olive oil, 1 tablespoon Dijon mustard, 2 minced garlic cloves, kosher salt, and freshly ground black pepper. Whisk until well emulsified.
02 -
Place chicken breast fillets in a dish or resealable bag. Pour marinade over the chicken, ensuring all pieces are evenly coated. Cover and refrigerate for at least 30 minutes, or up to overnight.
03 -
In a food processor, blend 4 minced garlic cloves, 3 tablespoons Greek yogurt, 2 tablespoons grated Parmesan, 1 tablespoon Dijon mustard, 2 teaspoons red wine vinegar, 1 teaspoon anchovy paste, 0.25 teaspoon salt, 0.25 teaspoon black pepper, and juice of half a lemon until smooth. With the motor running, slowly drizzle in 80 ml olive oil until creamy. Store refrigerated until ready to use.
04 -
Preheat the grill to high heat and allow it to reach temperature for 10 to 15 minutes.
05 -
Remove chicken from marinade, letting excess drain. Place fillets on the hot grill. Cook 3 to 5 minutes per side, depending on thickness, until internal temperature reaches 74°C. Transfer to a plate and allow to rest 5 to 10 minutes.
06 -
Slice brioche buns and place cut-side down on the grill. Toast until lightly golden.
07 -
Spread Caesar dressing on the bottom half of each bun. Layer with romaine lettuce, grilled chicken breast, additional Caesar dressing, and a generous sprinkle of freshly grated Parmesan. Add a squeeze of lemon juice if desired. Top with the remaining bun halves and serve immediately.
# Notes:
01 -
Prepare the Caesar dressing in advance and refrigerate; stir well before using as separation may occur.
02 -
For juicier sandwiches, allow chicken to rest after grilling to retain moisture.