~ Hail to the Grill-Panned Chicken Caesar Sandwich ~

Over the past four decades, the Caesar salad has become America's favorite salad.  It altered the lettuce industry, as the demand for romaine has skyrocketed, and, it turned the chicken-topped Caesar salad into the most ordered chicken item on restaurant menus -- even more than chicken wings and chicken fingers.  If you are a lover of Caesar salad, and, you love your Caesar salad with juicy, grilled chicken tossed into it, you are gonna fall in love with my sandwiches.

A bit about the chicken:   Experience has taught that chicken sandwiches made with boneless, skinless breast are usually a "miss", meaning they are typically overcooked, dry, and tough -- not even close to the juicy, tender protein we were expecting. While the boneless, skinless chicken tenderloin is indeed a step up in terms of tenderness, for me no matter how you cook it, the more flavorful dark-meat boneless, skinless chicken thigh is the ticket -- even if you manage to overcook it a bit, it's still naturally tender and juicy.

Hail to the grilled, juicy & tender chicken Caesar sandwich:

For 6 sandwiches:

6  boneless, skinless chicken-thigh paillards  (Note:  If grilled chicken tenderloins are more to your liking, feel free to make that substitution using the directions contained in this link.)

1/2 - 3/4  cup homemade creamy Caesar dressing, or, your favorite store-bought brand (Note:  There is no compromise in using a store-bought bottle of your favorite creamy-Caesar dressing to make these sandwiches. Mine is made by Wish-Bone.   It's bold and tangy, and, it's got aged Parmesan cheese in it.  You'd be wise to give it a try!)

2  cups, torn into bite-sized pieces, romaine lettuce leaves

6  small Campari tomatoes, thinly-sliced 

1/2  of 1 red onion, thinly-sliced, slices cut into half-moons

additional creamy Caesar dressing, for for slathering and drizzling on each sandwich

finely-shredded Parmesan cheese, for sprinkling on each sandwich

6  brioche hamburger/sandwich rolls, lightly-toasted or not, your choice

no-stick cooking spray, for preparing grill pan

~Step 1.  Cover a large cutting board with plastic wrap.  Unravel/unroll the chicken thighs and place them, flat and slightly apart, atop the plastic. Cover with a second sheet of plastic.  Using a flat-sided meat mallet, pound to a thickness of 1/4"-1/2" -- do not pound them to smithereens. Remove and discard top layer of plastic.  Slice the red onion as directed and set aside.

~Step 2.  Using a pastry brush, paint the top surface of each chicken-thigh paillard with a scant tablespoon of the creamy Caesar dressing.  FYI:  Since marination works as a favorizor, NOT, a tenderizer, there is no need to marinate the chicken thighs in dressing for any length of time.

~Step 3.  Spray the surface of a grill pan with no-stick cooking spray. Working in batches of 2-3 chicken thigh paillards at a time, so as not to overcrowd the grill pan, place the paillards, dressing-coated side down, in the grill pan.  Paint the new top-side surfaces (the second sides) of the paillards with a scant tablespoon of the creamy Caesar dressing.  Adjust heat to medium- medium-high.  Cook until paillards are deep golden on the first side, about 8-10 minutes.  Flip the paillards over and cook until deep golden on the second side and cooked through, 8-10 additional minutes.  Repeat this process with remaining paillards.  Don't have a grill pan?  Worry not, use a large nonstick skillet.

~Step 4.  To assemble each sandwich, slather the bottom of a (toasted or untoasted) brioche hamburger-type roll with some creamy Caesar dressing.  Sprinkle a bit of shredded Parmesan cheese over the dressing, followed by a scattering of red onion.  Cover the onion pieces with a generous layer of romaine, then, place one grilled chicken-thigh pillared atop the lettuce.  Top with 2-3 slices of tomato and serve with additional dressing for drizzling on sandwiches at table side.

Serve perfectly grill-panned chicken Caesar sandwiches ASAP:

w/addition creamy Caesar dressing for drizzling on top:

Hail to the Grill-Panned Chicken Caesar Pasta Salad too:

Hail to the Grill-Panned Chicken Caesar Sandwich:  Recipe yields 6 sandwiches/6 servings.

Special Equipment List:  large cutting board; plastic wrap; flat-sided meat mallet; cutting board; chef's knife; pastry brush nonstick grill pan or skillet

Cook's Note: Whether you're sending kids off to school, looking for something different to lunch on at the office, 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 house-made deli-style  submarine-type sandwiches.  It's easy-to-make and user-friendly too.  Chop and toss the ingredients together in a bowl, stuff 'em into a sub roll then go to town. It's akin to feasting on a tuna sub, only full of classic Caesar salad flavors and textures.  Try my ~ Grilled Chicken Caesar Salad Subs ~.

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

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)

Comments

[KitchenEncounters]

Great to hear from you again Rose Marie -- I've made these a few times now, cooking just 3-4 thighs at once -- the thighs have made equally as good sandwiches served cold (on the same freshly-assembled sandwich) a day or two after cooking them! ~ Mel.

[Rose Marie]

These sandwiches will definitely be on my table very soon.
Thank you for the recipe Melanie. ❤️