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
4 sandwich rolls, split
1 large bunch of arugula, large stems removed
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.
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.
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.
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.