Description
Juicy marinated chicken breasts grilled to perfection, topped with homemade Caesar dressing, crisp romaine lettuce, and freshly grated Parmesan cheese, all served on toasted brioche buns for an elevated sandwich experience.
Ingredients
Units
Scale
For the Chicken
- 4 boneless skinless chicken breasts (thin-sliced preferred)
- 2 tablespoons olive oil
- 1 tablespoon dijon mustard
- 2 garlic cloves, minced
- Kosher salt and pepper to taste
For the Caesar Dressing
- 4 garlic cloves, minced
- 3 tablespoons Greek yogurt
- 2 tablespoons Parmesan cheese
- 1 tablespoon dijon mustard
- 2 teaspoons red wine vinegar
- 1 teaspoon anchovy paste
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 lemon, juiced
- 1/3 cup olive oil
For Assembly
- 4 brioche buns
- Freshly grated Parmesan cheese, for topping
- Romaine lettuce leaves, for topping
- Lemon wedges, for spritzing
Instructions
- Marinate the Chicken: Place the chicken in a dish or resealable bag. Whisk together the olive oil, dijon, garlic, and a generous pinch of salt and pepper. Pour the marinade over the chicken and refrigerate for at least 30 minutes or overnight. Remove the chicken from the fridge about 30 minutes before grilling to bring it to room temperature.
- Prepare the Caesar Dressing: Add the garlic, yogurt, Parmesan, mustard, vinegar, anchovy paste, lemon juice, salt, and pepper to a food processor and blend until pureed. With the processor still running, slowly stream in the olive oil until a creamy dressing forms. This makes more dressing than needed for the sandwiches, but it can be stored sealed in the fridge for 3-4 days.
- Grill the Chicken: Preheat the grill to high heat and let it heat for 10-15 minutes. Remove the chicken from the marinade, letting excess drip off. Place the chicken on the grill and cook for 3-5 minutes per side (depending on thickness), until the internal temperature reaches 165°F. Remove the chicken and let it rest for 5-10 minutes.
- Toast the Buns: While the chicken is resting, place the brioche buns cut-side down on the grill for 30-60 seconds until lightly toasted.
- Assemble the Sandwiches: Spread Caesar dressing on the bottom of each bun. Layer with romaine lettuce, then add the grilled chicken. Spritz with lemon juice if desired. Drizzle with more Caesar dressing and sprinkle with freshly grated Parmesan cheese. Top with the remaining bun half and serve immediately.
Notes
- Using thin-sliced chicken breasts makes for easier eating and more even cooking.
- If you only have large chicken breasts, you can slice them lengthwise to create thinner pieces.
- The anchovy paste is essential for authentic Caesar flavor but can be substituted with Worcestershire sauce if needed.
- For a healthier version, use whole grain buns and add extra romaine lettuce.
- To make it spicier, add a pinch of red pepper flakes to the marinade.
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 5g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 98mg
