- November 24, 2014 at 11:25 pm #349451mosParticipant
Chicken Caesar Sandwich for Two
2-oz Parmigiano Reggiano cheese (or other high quality similar cheese), divided use
1 small anchovy filet, minced (or 1/2 teaspoon anchovy paste)
1/8 tsp finely minced or pressed garlic (about half a small clove)
1/4 tsp kosher salt
1 egg yolk
1 tbs fresh lemon juice
1/4 cup extra virgin olive oil
1/4 cup mayonnaise (commercial or homemade)
1/4 tsp fresh ground black pepper (or to taste)
4 slices firm-textured white bread (see note)
1/4 cup unsalted butter, very soft
6-8 oz cooked chicken breast, sliced about 1/4 inch thick (about 1 small chicken breast half)
1-1/2 cups shredded romaine lettuce (about 1/4 head)
Finely grate half the cheese.
Shred the other half coarsely. You should have about 1/4 cup of grated cheese and 1/3 cup shredded cheese. Set aside.
For the dressing, mash together the anchovy, garlic and salt in the bottom of a small heavy bowl.
Add the egg yolk and whisk until thoroughly combined and slightly frothy. Stir in lemon juice. Slowly drizzle in the oil, whisking constantly, until combined.
Mix 2 tbs of the dressing with the mayonnaise and black pepper.
Set the mayonnaise aside Heat a non-stick griddle or large non-stick skillet over medium heat.
While the griddle is heating, lightly spread one side of each of the 4 slices of bread with butter (using about half the butter). Sprinkle each of the slices with a couple of tsp of the finely grated Parmigiano (using about half the grated cheese total). Gently press the cheese into the butter.
Carefully turn the bread slices over. Spread the other side of each slice with the remaining butter and sprinkle with the remaining grated cheese. Place on the griddle.
When the first side is golden brown (start checking at about 2 minutes. Once the cheese starts browning, it goes fast), flip and brown the second side of the slices. When the second side is golden brown, remove the bread to a rack placed on a sheet pan and place in a very low oven or warming drawer.
Place the shredded lettuce and coarsely shredded cheese in a bowl.
Drizzle with about 2 tbs of the reserved dressing (or enough to coat the lettuce generously) and toss.
To assemble the sandwiches, spread the mayonnaise over one side of each of the 4 slices of toasted bread. Divide the chicken slices between two pieces of the bread and top with the lettuce mixture. Top with the other two pieces of bread.
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