Grilled Chicken Caesar Salad Sandwiches

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  • Servings: 4

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  • 1/4 cup plus 1 tablespoon mayonnaise
  • 1/4 cup plus 2 tablespoons freshly grated Parmesan cheese
  • 3 anchovy fillets, minced
  • 1 garlic clove, minced
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • Freshly ground pepper
  • 1 tablespoon olive oil
  • 4 medium skinless, boneless chicken breast halves, breasts flattened slightly, tenders reserved separately
  • Salt
  • 4 sandwich rolls, split
  • 1 large bunch of arugula, large stems removed

How to make this recipe

  1. In a mini-processor, blend the mayonnaise, Parmesan, anchovies, garlic, mustard, lemon juice and 1/4 teaspoon pepper; alternatively, combine the ingredients in a bowl.

  2. Brush a grill pan or a cast-iron skillet with 1 teaspoon of the olive oil and heat. brush the chicken breasts and tenders on both sides with the remaining 2 teaspoons oil and season with salt and pepper. Pan-grill the breasts over high heat, turning once, until browned and cooked through, about 3 minutes per side. Let rest for 5 minutes.

  3. Add the tenders to the pan and grill, turning once, until browned and cooked through, about 2 minutes per side. Cut the tenders in half lengthwise. Slice the breasts diagonally 1/2 inch thick.

  4. Spread the Caesar mayonnaise on the top and bottom half of each roll. Arrange a sliced chicken breast and tender on the bottom half of each roll, cover with arugula and close the sandwiches.

Contributed By Published April 1996

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