Chicken Caesar Sub Sandwich
An incredibly tasty twist on the classic Chicken Caesar Salad. All the flavors you love in a handheld sandwich!
Servings 4
Ingredients
Caesar Dressing
- 2-3 Garlic Cloves
- 4-5 Anchovies (packed in oil) you can substitute 1 tablespoon of anchovy paste or 2 tablespoons of Worcestershire sauce
- 1 Cup Mayonnaise
- 1 Tbs Dijon Mustard
- Juice of 1 Lemon
- 1/2 Cup Freshly grated Parmigiano-Reggiano cheese or you can use Parmesan
- 1 Tbs Freshly cracked black pepper
Garlic Butter
- 1 Stick (8 tbs) Room Temperature Salted Butter
- 1/4 Cup Mayonnaise
- 3-4 Garlic Cloves, minced
- 2-3 Tbs Chopped Fresh Parsley
- 1/2 Cup Pecorino-Romano cheese, Freshly Grated or you can use Parmesan
Chicken Cutlets
- 4 Thinly sliced chicken cutlets
- 3 Eggs
- 1 Cup Italian Bread Crumbs
- 1/2 Cup Panko Bread Crumbs
- 1/2 Cup Grated Parmesan Cheese
- 1-2 Cups Avocado Oil any neutral oil will work
2 Loaves of French Bread or any other type of thick hearty bread that you like
2 Bunches of Hearts of Romaine lettuce, chopped
Salt and Pepper to taste
Instructions
- In a food processor or blender, mix together all of the ingredients listed for the dressing. Transfer to a storage container and set in the fridge while you finish everything else.
- In a bowl, mix together the ingredients for the garlic butter spread and set aside. Do not put in the fridge as you want this spreadable when you assemble the sandwiches.
Chicken Cutlets
- In one bowl, whisk together 3 eggs seasoned with approximately 1 teaspoon each salt and pepper. In another bowl, mix the bread crumbs and grated cheese.
- Dip the cutlets in the egg mixture, then into the bread crumb mixture, being sure to press the bread crumbs firmly onto the chicken. Let sit for about 10 minutes before cooking.
- Heat the oil in a pan over medium heat. When the oil is shimmering, gently place the cutlets into the pan and fry approximately 3-4 minutes per side, turning once. They are ready to turn when the edges start to turn golden brown. When they are golden brown on both sides, remove and let them drain on a wire rack or on a paper towel-lined plate. Chop up into bite-sized pieces
The Garlic Bread
- Cut the loaves in half lengthwise. Spread the garlic butter on each half. Place in a 425 degree oven for about 5-7 minutes or until lightly toasted.
The Salad Mix
- Add the lettuce, the chopped up chicken, as much dressing as you like, and about 1/2 cup of some more Parmigiano-Reggiano into a bowl and mix well.
- Place the salad mix in the toasted bread. Slice it up if desired and enjoy!
Notes
This recipe is enough for two loaves of French bread. If you only need to make 1 sandwich, cut everything in half except for the dressing. You can make the dressing and store it in the fridge for 1-2 weeks.
Do not make more than about 1 hour ahead of time as the lettuce will get soggy. You can make the dressing, the garlic butter and the chicken ahead of time to have ready to assemble when you are ready to make the sandwich though!
If you do not wish to make your own dressing, simply use your favorite store bought brand! Likewise with the chicken. You can easily use frozen breaded chicken and cook according to the package directions. You can also use rotisserie chicken or unbreaded chicken and cook it the way you like it.