These sandwiches take the pieces of a chicken Caesar salad and pack them into crusty sub rolls. The chicken is seasoned simply, seared until browned and sliced thin after a short rest.
The dressing is built on mayonnaise rather than raw egg, sharpened with lemon juice, Dijon, anchovy paste and garlic, with the Parmesan and parsley stirred right into it.
How to Make It
Caesar-style dressing whisked
Whisk the mayonnaise, lemon juice, Dijon, anchovy paste, garlic, Parmesan and parsley together.
Chicken seasoned and seared to 165°F
Season the chicken with salt, pepper and garlic powder. Sear in the olive oil in a skillet over medium-high heat until browned and 165°F, about 5 to 7 minutes per side.
Rested and sliced
Rest the chicken for 5 minutes, then slice it thinly.
Romaine dressed
Toss the romaine with enough dressing to coat it lightly.
Rolls filled
Split the rolls and fill with the dressed romaine and sliced chicken, spooning a little more dressing over the chicken before closing.
Ingredient Notes
- Anchovy paste
- One teaspoon gives the dressing its savoury depth. It is a fish allergen.
- Parmesan
- A quarter cup, grated fine so it melts smoothly into the creamy dressing.
- Crusty sub rolls
- Four rolls sturdy enough to hold dressed lettuce without going soggy.
Filling the Rolls
The order keeps the bread from getting soggy.
Split sub roll
Opened wide so the filling sits in the middle.
Dressed romaine
A bed of lettuce lightly coated in the Caesar-style dressing.
Sliced seared chicken
Thin slices laid over the lettuce.
Extra dressing
A small spoonful over the chicken before closing.
Why This Recipe Works
- Resting the chicken for five minutes before slicing keeps the juices in the meat rather than on the board.
- Tossing the romaine with the dressing first means every bite of lettuce is seasoned.
- A final spoonful of dressing over the chicken ties the filling together inside the roll.
Success Tips
- Pound thicker chicken breasts to an even thickness so they sear through at the same rate for sandwiches.
- Slice the rested chicken across the grain into thin strips so the sub rolls close neatly.
- Dress the romaine just before assembling; it wilts if it sits in the Caesar dressing for long.
Serving Ideas
Cut each sub in half on a platter and serve with any extra dressing in a small bowl.
Storage and Reheating
Refrigerate
Keep the chicken, romaine and dressing separately in the refrigerator and assemble fresh sandwiches when needed.
Frequently Asked Questions
Does the dressing contain raw egg?
No. It is made with commercial mayonnaise.
Is the chicken breaded?
No. It is seasoned, seared in a skillet and sliced.
