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~Brownbag it with Grilled Chicken Caesar Salad Subs~

IMG_3316Whether you're sending kids back to school in a few days, looking for something different to lunch on at your office computer, or yeah baby, a sandwich that will be the hit of your next tailgate party -- this sub has got your back.  It's on my short-list of most-popular in-my-house-made deli-style hoagie- submarine-type sandwiches.  It's extremely easy-to-make and user-friendly too.  Chop and toss the ingredients together in a bowl, stuff 'em into a sub roll just before eating, then go to town. It's akin to feasting on a tuna sub, only full of classic Caesar salad flavors and textures.

6a0120a8551282970b01a3fd0c433e970bThe concept of a Caesar salad sub is hardly a new one, but, I'm here to tell you, if you've been wasting time layering lettuce leaves, shaving parmesan and placing thin slices of chicken on a roll with a drizzle of dressing (all are musts when making a chicken Caesar salad panini), it's time to rethink it. Chopped ingredients are easier to eat, and, because each and every bite-sized piece is enrobed in a light coating of creamy Caesar dressing, the end result tastes amazingly better.  The (obvious) key, however, is to load the salad concoction with chicken (lots and lots of chopped chicken) -- because, after all, this is a sandwich, not a salad.  That said, if you're not planning on eating these sandwiches within a few hours of making them, don't add the lettuce until the last moment, because it will get a bit wilty (but it'll still be delicious though).

The key is to load the salad w/lots & lots of chopped chicken -- because, after all, this is a sandwich, not a salad.

IMG_3294For two sandwiches:

1 3/4-2  cups, chopped or pulled into bite-sized pieces, grilled, chicken tenderloins or thighs

1-1 1/2  cups "chiffonade" ("thin strips"/"little ribbons") of romaine lettuce leaves

1  diced hard-cooked egg

1/2  cup small-diced tomato

1/4  cup small-diced red onion

2  tablespoons finely-grated Parmigiano-Reggiano cheese

6-8  tablespoons creamy Caesar dressing, preferably homemade or high-quality store-bought

2  6-6 1/2" high-quality submarine- hoagie- type rolls, the best available

IMG_3297 IMG_3299 IMG_3299 IMG_3299 IMG_3305 IMG_3305~Step 1.  Prep and place the chicken, lettuce, egg, tomato and red onion in a medium bowl.  Using a large rubber spatula, toss to combine.  Add the cheese and toss again, to incorporate cheese throughout the mixture.  Gently fold in the dressing, 4 tablespoons at first, 2 more after that, and, the last two if you think you need it. Using your fingertips, pull/remove a bit of the soft bread from the center of each half of the sliced roll, to create a cavity for stuffing as much Caesar filling into the sub sandwich as it can handle.

Stuff a roll w/as much chicken Caesar as it can handle & eat: 

IMG_3320Brownbag it with Grilled Chicken Caesar Salad Subs:  Recipe yields 2 light but filling sandwiches.

Special Equipment List:  cutting board; chef's knife; large rubber spatula; serrated bread knife

6a0120a8551282970b01a511b10aec970cCook's Note:  Over the past three decades, the Caesar salad, #1) became America's most popular main-dish salad, #2) altered the lettuce industry as demand for romaine has skyrocketed, and, #3) turned the chicken-topped Caesar into the chicken item most frequently found on restaurant menus -- more than wings and chicken fingers. Now considered the All-American salad, it was invented in Mexico in 1924 by an Italian-born Mexican immigrant, Caesar Cardini (a co-owner in a Tijuana restaurant).  Making a classic Caesar salad requires a some technique.  I learned from some experts, then, took what they taught me to create my own  ~ Hail Caesar:  Roasted Chicken Salad a la Melanie ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2019)


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