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Toasted Chicken Caesar Sandwich

A handheld evolution of the classic Caesar salad. This sandwich features herb-seared chicken, shaved Parmesan 'shards,' and crisp romaine hearts on garlic-buttered toasted ciabatta or sourdough.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 sandwiches
Course: Lunch, Main Course
Cuisine: American, Italian-American
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

The Protein
  • 1 lb boneless skinless chicken breast Seasoned with garlic powder and Italian herbs.
  • 2 tbsp olive oil
The Sandwich Build
  • 8 slices ciabatta or sourdough bread
  • 2 cups romaine hearts Chilled and chopped.
  • 1/2 cup Caesar dressing High-quality or homemade.
  • 1/2 cup Parmesan cheese Shaved into shards with a peeler.
  • 2 tbsp butter For toasting the bread.

Equipment

  • Large skillet
  • Vegetable Peeler (for Parmesan shards)
  • Bread Knife

Method
 

  1. Season chicken with garlic powder, herbs, salt, and pepper. Sear in a hot skillet with olive oil for 6-7 minutes per side. Crucial: Let the chicken rest for 5 minutes before slicing against the grain.
  2. Butter one side of each bread slice. Toast in a pan over medium heat until a deep golden brown. This 'seal' prevents the dressing from making the bread soggy.
  3. Spread a generous layer of Caesar dressing on the toasted side of both bread slices.
  4. Layering Logic: Place the romaine on the bottom slice first. This acts as a moisture barrier. Top with rested chicken strips and Parmesan shards.
  5. Close the sandwich and press down firmly with your palm to meld the flavors. Slice diagonally with a serrated knife.

Notes

Sofia's Pro Tip: For a restaurant-quality finish, use a vegetable peeler to create wide 'shards' of Parmesan rather than using grated cheese. The surface area of the shards catches the dressing better and provides a punchier salty hit. If packing for later, keep the dressing in a separate container and apply just before eating.