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Chicken Caesar Sandwich

By Katherine Gillingham, Whitby, Ont.

Tested till perfect

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Chicken Caesar Sandwich

This recipe makes 4 servings

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2003 Canada Day Challenge Runner Up

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 pinch salt
  • 1 pinch pepper
  • 4 slices red onion, (1/2 inch/1 cm thick)
  • 2 tbsp vegetable oil
  • 2 cups torn romaine lettuce
  • 1 tbsp grated Parmesan cheese
  • 4 kaiser rolls
  • Dressing:
  • 1/4 cup light mayonnaise
  • 1/4 cup light sour cream
  • 2 tbsp red wine vinegar
  • 2 tbsp lemon juice
  • 1 tbsp granulated sugar
  • 1 tbsp extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1-1/2 tsp anchovy paste, (optional)
  • 1/2 tsp dry mustard

Preparation

Dressing: In bowl, whisk together mayonnaise, sour cream, vinegar, lemon juice, sugar, oil, garlic, anchovy paste (if using) and mustard. Set aside 1/3 cup (75 mL) and refrigerate.

Place each chicken breast between sheets of plastic wrap; pound to even thickness. Place in dressing, turning to coat. Cover and refrigerate for at least 2 hours or for up to 8 hours.

Discarding dressing, sprinkle chicken with salt and pepper. Brush onion with oil. Place chicken and onion on greased grill over medium-high heat; close lid and grill until tender and chicken is no longer pink inside, about 6 minutes per side for chicken and 10 minutes per side for onion.

Meanwhile, in bowl, toss together lettuce, Parmesan cheese and reserved dressing. Halve rolls; toast on grill. Sandwich lettuce mixture, chicken and onion in rolls.

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