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6 posts from September 2022

09/30/2022

~ History of Canned Tuna and Tuna Salad in America ~

6a0120a8551282970b0240a473fda2200cTuna or chicken salad is nothing fancy -- and it's ertainly not gourmet.  Just a quick and easy-to-make lunch made from ingredients you most-likely have on hand in your pantry -- and it'll keep you smiling all afternoon too.  Why? Because besides being loaded with fat-free protein (from tuna packed in water or the meat from leftover chicken breasts, plus hard-cooked eggs), it's filling and packed-full of flavor (from all the wonderful spices in your favorite "lite" Italian dressing). There's more. It's light -- a refreshing respite from calorie-packed carbohydrates.

We Americans have been eating tuna salad for over a hundred years. The first reference to tuna salad appeared in 1907, and by 1914 dozens of recipes had been published.  Tuna salad, classically made with with celery and mayonnaise, was a spin off of  chicken salad,  with tuna salad being touted as more convenient (due to the use of canned tuna) -- a big reason for its rise in popularity.  Because of its nutritional value, it was marketed as diet food during the 1960s.

6a0120a8551282970b02acc60eb440200bUntil the 1800s, the sardine was the canned fish Americans ate.  Tuna was available, but, what did arrive on our shores was imported by and for Italian immigrants.  That remained the case until 1903 when poor ocean conditions made for terrible sardine fishing -- the sardine-packing industry almost went under. It was then that Albert P. Halfill, an executive at the Southern California Fish Company in Los Angeles decided to look for an alternative. After experimenting with halibut, rock fish and albacore tuna (the latter of which was abundant off the California coast), he decided on albacore tuna packed in California olive oil.  The next task was to sell a product there was no market for.  

The selling point for Albacore tuna was to compare it to the mild white-meat chicken breast.  Via a combination of free tastings at county fairs and free tin giveaways with the purchase of coffee in grocery stores, it caught on and went on to become a pantry staple and convenience food in American kitchens, and, a special at lunch-counters everywhere.  By 1913 there were nine plants operating along the California coast and that grew to thirty-six canneries in five years.

~ Creamy, Chunky & Crunchy Classic Tuna Salad ~:

6a0120a8551282970b02a308e27c28200c~ Classic-Style Tuna, Egg & Shell Pasta Salad ~:

6a0120a8551282970b02a308e2982a200c~ Super-Easy Light & Skinny Tuna or Chicken Salad ~:

6a0120a8551282970b02acc60eb613200b~ Lighten Up w/a Refreshing Tuna-Mac Garden Salad ~:

6a0120a8551282970b0282e142ebaa200b~ Greek Pasta Salad w/Tapenade, Tuna & Tomato ~:

6a0120a8551282970b02a2eed88253200d~ Super-Easy Skinny Tuna Salad Pita Sandwiches ~:

6a0120a8551282970b02a308e27c76200c~ The Only Way You Will Get Me to Eat a Tuna Melt ~:

6a0120a8551282970b02a308e27c7d200c"We are all in this food world together." ~ Melanie Preschutti

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

09/25/2022

~Classic-Style Chunky Tuna, Egg & Shell Pasta Salad~

IMG_5900We Americans have been eating tuna salad for over a hundred years. The first reference to tuna salad appeared in 1907, and by 1914 dozens of recipes had been published.  Tuna salad, classically made with with celery and mayonnaise, was a spin off of  chicken salad,  with tuna salad being touted as more convenient (due to the use of canned tuna) -- a big reason for its rise in popularity.  Because of its nutritional value, it was marketed as diet food during the 1960s.

IMG_5893Until the 1800s, the sardine was the canned fish Americans ate.  Tuna was available, but, what did arrive on our shores was imported by and for Italian immigrants.  That remained the case until 1903 when poor ocean conditions made for terrible sardine fishing -- the sardine-packing industry almost went under. It was then that Albert P. Halfill, an executive at the Southern California Fish Company in Los Angeles decided to look for an alternative. After experimenting with halibut, rock fish and albacore tuna (the latter of which was abundant off the California coast), he decided on albacore tuna packed in California olive oil.  The next task was to sell a product there was no market for.  

The selling point for Albacore tuna was to compare it to the mild white-meat chicken breast.  Via a combination of free tastings at county fairs and free tin giveaways with the purchase of coffee in grocery stores, it caught on and went on to become a pantry staple and convenience food in American kitchens, and, a special at lunch-counters everywhere.  By 1913 there were nine plants operating along the California coast and that grew to thirty-six canneries in five years.

Tuna salad, to tuna sandwiches, to tuna pasta salad:

IMG_58581  12-ounce can solid white Albacore tuna packed in water, well-drained

3  cups al dente cooked medium-shell pasta

3-6  hard-cooked extra-large eggs, 1-2 eggs per 1 cup cooked pasta

3/4  cup medium-diced celery

1/2  cup thin-sliced onion, cut into half-moons, half-moons cut in half

3/4  cup high-quality store-bought mayonnaise

2  tablespoons Dijon mustard

2  tablespoons sweet pickle relish

1/2  teaspoon celery seed

1/4  teaspoon sea salt

1/2  teaspoon coarse-grind pepper

IMG_5861IMG_5861Step 1.  Open the tuna and invert it onto a paper-towel-lined plate to drain thoroughly, about 5 minutes.  Using a fork, carefully break/flake the tuna into large, chunky bite-sized pieces.  Do your best to avoid mashing or smashing the tuna.

IMG_5865IMG_5865IMG_5865IMG_5865~Step 2. In a large bowl, measure and place the mayonnaise, Dijon mustard, sweet pickle relish, celery seed, salt and pepper.  Using a large rubber spatula, thoroughly fold these ingredients together.  Add the diced celery and sliced onion and fold them into the dressing.

IMG_5868 IMG_5868 IMG_5875 IMG_5875 IMG_5875 IMG_5875 IMG_5884 IMG_5884~Step 3. Add the cooked shell pasta to the dressing mixture in the bowl  Using the same spatula, gently fold in the pasta until it is thoroughly enrobed in the dressing mixture.  Slice the hard-cooked eggs into wedges, adding them to the bowl as you work.  Using the spatula, gently and thoroughly, fold the eggs into the pasta salad. Cover and refrigerate several hours to overnight.

An American pantry staple & convenience food that's here to stay:

6a0120a8551282970b02a2eed83e1a200dClassic-Style Chunky Tuna, Egg & Shell Pasta Salad:  Recipe yields 6 cups/6 servings.

Special Equipment List: paper towels; fork; cutting board; chef's knife; large rubber spatula

6a0120a8551282970b02a30d4f6505200bCook's Note: Wish-Bone Italian dressing.  How do I love thee?  Let me count the ways.  To name a few: drizzled on my garden salad or slathered on my turkey sandwich, as a dip for my vegetables, as a marinade for my chicken, and, as the dressing for ~ The Retro & Original Wish-Bone Italian Pasta Salad Recipe ~.  It isn't gourmet, but, when prepared correctly, it is remarkably delicious -- try making this salad with a can of well-drained tuna folded into it too.  Just do it!

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

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

09/20/2022

~ Classic-Style Creamy & Chunky Rotini & Egg Salad ~

IMG_5852Classic-style, old-fashioned macaroni salad.  I like it a lot, almost as much as potato salad, and in my kitchen, just like potato salad, it's not restricted to Summertime eating.  That said, when macaroni salad is made with elbow macaroni, I often lose interest in it after a few bites.  Why? Texturally, in a to-the-tooth sort of way, it misses the mark, which is why I've always liked potato salad better.   Then came the day I discovered that my creamy, mayonnaise-dressed macaroni salad recipe, if made with larger pasta and chunkier pieces of eggs, puts it on the same level as potato salad.  It's the perfect accompaniment to a deli sandwich, a  'burger, or a steak.

It's classic-style macaroni salad made better:

IMG_57594  cups al-dente cooked rotini pasta

6  hard-cooked extra-large eggs

1/2  cup medium-diced celery

1/2  cup thin-sliced onion, cut into half-moons, half-moons cut in half

3/4  cup high-quality store-bought mayonnaise

2  tablespoons Dijon mustard

2-3  tablespoons sweet pickle relish, more or less to taste

1/2  teaspoon celery seed

1/2  teaspoon sea salt

1/2  teaspoon coarse-grind pepper

IMG_5762 IMG_5762 IMG_5762 IMG_5762~Step 1.  In a large bowl, measure and place the mayonnaise, Dijon mustard, sweet pickle relish, celery seed, salt and pepper.  Using a large rubber spatula, thoroughly fold these ingredients together.  Add the diced celery and sliced onion and fold them into the dressing.

IMG_5775 IMG_5775 IMG_5775 IMG_5775~Step 2.  Add the cooked rotini pasta to the dressing mixture.  Using the spatula, fold it in until it is thoroughly enrobed in the dressing mixture.  Cut the hard-cooked eggs into wedges, adding them to the bowl as you work.  Using the spatula gently and thoroughly fold them in the salad.  Cover the macaroni salad and refrigerate until well-chilled, several hours to overnight.  Serve cold.

Meet the macaroni salad that's as good as potato salad:

IMG_5848Classic-Style Creamy & Chunky Rotini & Egg Salad:  Recipe yields 6 cups macaroni salad/6 servings.

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

6a0120a8551282970b0240a48aa3bd200dCook's Note: Wish-Bone Italian dressing.  How do I love thee?  Let me count the ways.  To name a few: drizzled on my garden salad or slathered on my turkey sandwich, as a dip for my vegetables, as a marinade for my chicken, and, as the dressing for ~ The Retro & Original Wish-Bone Italian Pasta Salad Recipe ~.  It isn't gourmet, it isn't even particularly exciting to look at, but, because when prepared correctly, it is remarkably delicious -- a time-tested family  favorite.

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

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

09/15/2022

~ Hail to the Grill-Panned Shrimp Caesar Pasta Salad ~

IMG_5847We Americans love our Caesar salad.  Over the course of the past four decades, the Caesar salad has overwhelmingly become America's favorite salad.  If you are a lover of a crisp and tangy classic Caesar salad, and, you love your Caesar salad with plump, tender grilled shrimp (or chicken) tossed into it, there's more.  If you are a lover of pasta salads too, you are gonna fall in love with this recipe.  Adding pasta and a protein to a Caesar salad makes sense on many levels.  Besides stretching it to feed a crowd, it turns it into a hearty and refreshing main-course salad perfect to serve at any almost any gathering -- a picnic, potluck or tailgate.

IMG_5668A bit about the shrimp.  When it comes to grilling shrimp, the larger they are the better the finished product.  Jumbo shrimp are my hands-down favorite.  It the time it takes to get some nice browning on the outside, about 2 1/2 minutes per side, they cook just through to their centers without overcooking them -- this will not happen with smaller sized shrimp.  Jumbo shrimp emerge plump, juicy and succulent.

Hail to the Grill-Panned Shrimp Caesar Pasta Salad:

IMG_5665For 1 very large family-style salad or 6 smaller-but-hearty main-dish salads:

3  pounds peeled, deveined and thawed raw jumbo shrimp, tails-on, (16-20 count), 4-5 dozen shrimp (6-8 shrimp per salad)

IMG_56013/4-1  cup homemade creamy Caesar dressing, or, your favorite store-bought brand, for seasoning shrimp (Note:  There's no shame in using your favorite brand of store-bought dressing to make this family-friendly salad.  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!)

12  ounces rotini pasta, cooked al dente according to package directions, then, drained and cooled according to my directions (12 ounces uncooked pasta = 9 cups cooked pasta = 1 1/2 cups cooked pasta per salad)

1  tablespoon sea salt, for adding to pasta water

1 1/2 cups creamy Caesar dressing, for tossing into salad, divided in half, 3/4 cup to be tossed in with the pasta, then 3/4 cup more to toss in when lettuce, onion and cheese are added as directed below (2 tablespoons per salad to toss in with the pasta, then 2 more tablespoons per salad to toss in when lettuce, onion and cheese are added)

12  cups, torn into bite-sized pieces, romaine lettuce leaves (2 cups per salad) 

2  cups thinly-sliced, slices cut into half-moons, red onion (1/3 cup per salad)

6  tablespoons shredded Parmesan cheese (1 tablespoon per salad)

2  cups grape tomatoes, sliced in half, for garnishing salad (1/3 cup per salad)

2  cups Caesar-style croutons, for garnishing salad (1/3 cup per salad)

all the grill-panned shrimp (6-8 shrimp per salad)

6  tablespoons additional cheese, for garnishing salad (1 tablespoon per salad)

additional creamy Caesar dressing for drizzling on salads, if desired, at tableside

no-stick cooking spray, for preparing grill pan

IMG_5785 IMG_5785 IMG_5785Step 1.  Thaw shrimp as package directs. Using a pastry brush, paint tops of shrimp with a scant teaspoon of dressing.

IMG_5591 IMG_5591 IMG_5591 IMG_5591 IMG_5799 IMG_5799 IMG_5799~Step 2.  Spray the surface of a grill pan with no-stick cooking spray. Working in batches of 16-24 shrimp at a time, so as not to overcrowd the grill pan, pick the shrimp up by their tails and place them, slightly apart and dressing-coated side down, in the grill pan.  Paint the new top-side surfaces (the second sides) of the shrimp with a scant tateaspoon of the creamy Caesar dressing.  Adjust heat to medium- medium-high.  Cook until shrimp are turning opaque and lightly golden on the first side, about 2 1/2 minutes.  Flip the shrimp over and cook until golden on the second side and cooked through, 2-2 1/2 additional minutes.  Repeat process with remaining shrimp.  Don't have a grill pan?  Worry not, use a large nonstick skillet.  Transfer shrimp to a paper-towel lined plate and set aside.

IMG_5810 IMG_5810 IMG_5810 IMG_5810 IMG_5816 IMG_5823~Step 3. Line a 12 1/2" x 8 3/4" baking pan with plastic wrap and a layer of parchment paper.  Set aside.   In a wide-bottomed 4-quart stockpot bring 3 quarts water to a rolling boil and add the salt.  Add the pasta to the boiling water.  Cook the pasta to al dente, as directed, in salted water, about 9-10 minutes -- do not overcook the pasta, meaning: error on the side of ever-so-slightly undercooking it.  Drain it into a colander, and, immediately rinse it under cold water.  Why?  Bringing it quickly to room temperature halts the cooking process, and, pasta that is rinsed of its starch will not get sticky or gummy.  Thoroughly drain and transfer pasta to a 12 1/2" x 8 3/4" parchment-lined baking pan to cool completely and "dry", meaning, just long enough to dry free from water, not completely dry out, about 30 minutes.

Note:  To this point, both the shrimp and the pasta can be covered and refrigerated overnight.

IMG_5804 IMG_5804 IMG_5804 IMG_5804~Step 4.  Before assembling the salad, tear the romaine lettuce into bite-sized pieces and set aside.  Slice the red onion as directed and set aside.  Slice the grape tomatoes.  Set aside.  Proceed with assembling the salad as directed.

IMG_5826 IMG_5826 IMG_5826 IMG_5831 IMG_5831 IMG_5831 IMG_5831~Step 5.  To assemble one large salad or six smaller salads, place the pasta in appropriately-sized bowl(s).  Add the first half of the Caesar dressing and toss to thoroughly enrobe the pasta in it's own layer of flavorful dressing.  Add the torn lettuce, sliced onion and Parmesan cheese and second half of the dressing.  Toss again to thoroughly combine.  Garnish the top of the salad with the halved cherry tomatoes, the crispy croutons, the shrimp and a scattering of additional shredded cheese.

Hail to the Grill-Panned Shrimp Caesar Pasta Salad: 

IMG_5839Hail to the Grill-Panned Chicken Caesar Pasta Salad too: 

IMG_5743Hail to the Grill-Panned Shrimp Caesar Pasta Salad:  Recipe yields 1 large family-style salad or 6 smaller-but-hearty main-dish salads.

Special Equipment List: pastry brush; nonstick grill pan or skillet; paper towels; 4-quart wide-bottomed stockpot; colander; 12 1/2" x 8 3/4" baking pan; parchment paper

6a0120a8551282970b0240a4ddaaa9200dCook's Note: How does shrimp sizing work?  In a shrimp shell -- it doesn't.  Why?  There is no industry standard for it. One vendor's medium, may be another vendor's extra-large and vice versa.  This explains why many new-to-shrimp buying cooks are confused by these seven words:  extra-small, small, medium, large, extra-large, jumbo, colossal.  When purchasing shrimp, the most important words to know aren't words, they are numbers.  Read ~ Purchase Shrimp by their Count, Not by their Size ~.

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

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

09/10/2022

~Hail to the Grill-Panned Chicken Caesar Pasta Salad~

IMG_5749If you are a lover of a crisp and tangy classic Caesar salad, and, you love your Caesar salad with juicy, grilled chicken tossed into it, there's more.  If you are a lover of pasta salads too, you are gonna fall in love with this recipe. Adding pasta and a protein to a Caesar salad makes sense on many levels. Besides stretching it to feed a crowd, it turns it into a hearty and refreshing main-course salad perfect to to serve at any almost any gathering -- a picnic, potluck or tailgate.   

We Americans love Caesar salad.  Over the past four decades, the Caesar salad has overwhelmingly become America's favorite salad.  It altered the lettuce industry too, as the demand for romaine has skyrocketed.  Then, the grilled-chicken-topped Caesar salad option turn this salad into the most ordered chicken item on restaurant menus -- more popular than chicken wings and chicken fingers.  Add a handful of cooked pasta to it too?  What's not to love!

IMG_5577A 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 grill-panned chicken Caesar pasta salad:

IMG_5663For 1 very large family-style salad or 6 smaller-but-hearty main-dish salads :

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 chicken thigh per salad)

IMG_56011/2 - 3/4  cup homemade creamy Caesar dressing, or, your favorite store-bought brand, for seasoning chicken (Note:  There's no shame in using your favorite brand of store-bought dressing to make this family-friendly salad.  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!)

12  ounces rotini pasta, cooked al dente according to package directions, then, drained and cooled according to my directions (12 ounces uncooked pasta = 9 cups cooked pasta = 1 1/2 cups cooked pasta per salad)

1  tablespoon sea salt, for adding to pasta water

1 1/2 cups creamy Caesar dressing, for tossing into salad, divided in half, 3/4 cup to be tossed in with the pasta, then 3/4 cup more to toss in when lettuce, onion and cheese are added as directed below (2 tablespoons per salad to toss in with the pasta, then 2 more tablespoons per salad to toss in when lettuce, onion and cheese are added)

12  cups, torn into bite-sized pieces, romaine lettuce leaves (2 cups per salad) 

2  cups thinly-sliced, slices cut into half-moons, red onion (1/3 cup per salad)

6  tablespoons shredded Parmesan cheese (1 tablespoon per salad)

2  cups grape tomatoes, sliced in half, for garnishing salad (1/3 cup per salad)

2  cups Caesar-style croutons, for garnishing salad (1/3 cup per salad)

6 grilled chicken thighs, thin-sliced or diced (1 thigh per salad)

6  tablespoons additional cheese, for garnishing salad (1 tablespoon per salad)

additional creamy Caesar dressing for drizzling on salads, if desired, at tableside

no-stick cooking spray, for preparing grill pan

IMG_5579 IMG_5579 IMG_5579~Step 1.  Cover the top surface 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 chicken thighs to smithereens.

IMG_5601 IMG_5601 IMG_5601 IMG_5601~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.

IMG_5591 IMG_5591 IMG_5591 IMG_5591 IMG_5591 IMG_5591 IMG_5591~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.

IMG_5694 IMG_5694 IMG_5694 IMG_5694 IMG_5694 IMG_5694 IMG_5694~Step 4.  Line a 12 1/2" x 8 3/4" baking pan with plastic wrap and a layer of parchment paper.  Set aside.   In a wide-bottomed 4-quart stockpot bring 3 quarts water to a rolling boil and add the salt.  Add the pasta to the boiling water.  Cook the pasta to al dente, as directed, in salted water, about 9-10 minutes -- do not overcook the pasta, meaning: error on the side of ever-so-slightly undercooking it.  Drain it into a colander, and, immediately rinse it under cold water.  Why?  Bringing it quickly to room temperature halts the cooking process, and, pasta that is rinsed of its starch will not get sticky or gummy.  Thoroughly drain and transfer pasta to a 12 1/2" x 8 3/4" parchment-lined baking pan to cool completely and "dry", meaning, free from water, not dried out, about 30 minutes.

Note:  To this point, both the chicken and the pasta can be covered and refrigerated overnight.

IMG_5717 IMG_5717 IMG_5717 IMG_5717~Step 5.  Slice, dice or chop the grill-panned chicken thighs to your liking.  Set aside.  Tear the romaine lettuce into bite-sized pieces and set aside.  Slice the red onion as directed and set aside.  Slice the grape tomatoes.  Set aside.  Proceed with assembling the salad as directed.

IMG_5723 IMG_5723 IMG_5723 IMG_5732 IMG_5732 IMG_5739 IMG_5739~ Step 6.  To assemble one large salad or six smaller salads, place the pasta in appropriately-sized bowl(s).  Add the first half of the Caesar dressing and toss to thoroughly enrobe the pasta in it's own layer of flavorful dressing.  Add the torn lettuce, sliced onion and Parmesan cheese and second half of the dressing.  Toss again to thoroughly combine.  Garnish the top of the salad with the halved cherry tomatoes, the crispy croutons, the sliced chicken and a scattering of additional shredded cheese.

Hail to the Grill-Panned Chicken Caesar Pasta Salad: 

IMG_5743Hail to the Grill-Panned Chicken Caesar Salad Sandwich too:

IMG_5650Try my Grill-Panned Shrimp Caesar Salad too:

IMG_5839Hail to the Grill Panned Chicken Caesar Pasta Salad:  Recipe yields 1 large family-style salad or 6 smaller-but-hearty main-dish salads.

Special Equipment List: large cutting board; plastic wrap; flat-sided meat mallet; cutting board; chef's knife; pastry brush; nonstick grill pan or skillet; 4-quart wide-bottomed stockpot; colander; 12 1/2" x 8 3/4" baking pan; parchment paper

6a0120a8551282970b02a308dfaf27200cCook'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)

09/05/2022

~ Hail to the Grill-Panned Chicken Caesar Sandwich ~

IMG_5650 3Over 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.

IMG_5577A 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:

IMG_5572For 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.)

IMG_56011/2 - 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

IMG_5579 IMG_5579 IMG_5585 IMG_5585~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.

IMG_5601 IMG_5601 IMG_5601 IMG_5601~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.

IMG_5591 IMG_5591 IMG_5591 IMG_5591 IMG_5611 IMG_5611 IMG_5611~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.

IMG_5620 IMG_5620 IMG_5620 IMG_5620 IMG_5627 IMG_5627 IMG_5627 IMG_5627~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:

IMG_5640w/addition creamy Caesar dressing for drizzling on top:

IMG_5648Hail to the Grill-Panned Chicken Caesar Pasta Salad too:

IMG_5749Hail 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

6a0120a8551282970b0240a4c333c2200bCook'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)