Sandwiches
Grilled Chicken Caesar Sandwich
Makes 4 sandwiches
Grilled Chicken Caesar Sandwich
Makes 4 sandwiches
All the flavors of the classic salad come together in this delicious sandwich.
Ingrédients
- Grilled chicken:
- 4 boneless, skinless chicken thighs
- ¼ cup extra-virgin olive oil
- ¼ cup white wine vinegar
- 1 large garlic clove, smashed
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- Caesar Spread:
- ½ cup whole-milk plain Greek yogurt
- 1 tablespoon Parmesan cheese, grated
- 1tablespoon fresh lemon juice
- 1teaspoon anchovy paste
- 1teaspoon Dijon mustard
- 1teaspoon Worcestershire sauce
- 1teaspoon extra-virgin olive oil
- ½ teaspoon grated garlic
- ½ teaspoon kosher salt
- Pinch freshly ground black pepper
- Assembly:
- 4brioche buns, split
- 8leaves Little Gem or Bibb lettuce
- 4¼-inch slices tomato
- Chopped fresh dill, for garnish
Preparation
- Add the grilled chicken ingredients to a large resealable plastic bag. Seal the bag and mix around until combined. Refrigerate for 1 to 2 hours.
- In a small bowl, combine the Caesar spread ingredients. Whisk to combine and reserve.
- Turn on the Cuisinart® Griddler®. Select Grill and set to 425°F. While the Griddler® is preheating, remove the chicken thighs from the bag and place on a plate lined with paper towels.
- Once the grill is preheated, put the chicken thighs on the bottom plate and set the count-up timer. Close the Griddler® and cook until the chicken is fully cooked through and grill marks are visible, 6 to 8 minutes. Remove the chicken from the Griddler® and reserve.
- Place a dollop of the Caesar spread on the top and bottom of each bun. Top each with a couple of lettuce leaves and a slice of tomato. Divide the grilled chicken among the buns and sprinkle with the dill. Top with the top half of the bun and serve immediately.
