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Prep time
15 minutes
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Cook time
15 minutes
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Serves
4 sandwiches
Author Notes
These easy sandwiches capture all the flavors and textures of a classic chicken Caesar salad in handheld form. Lightly toasted Potato Sandwich Buns from Arnold®, Brownberry®, and Oroweat® stand in for the croutons—if you like more crunch, toast them slightly longer.
Instead of drizzling dressing over the chicken, here you’ll poach chicken then toss it with a quick Caesar-inspired dressing; the slightly warm chicken soaks up the dressing, making every bite perfectly packed with flavor.
Using bottled mayonnaise (instead of egg yolks or oil) is a shortcut to get the same lusciousness of both ingredients into the dressing without as much work—perfect for weeknight dinners or lunches for a crowd. A few little flavor boosters (Worcestershire sauce, mustard, and capers) are key to elevating these sandwiches beyond the basic.
—Posie (Harwood) Brien
Test Kitchen Notes
This recipe is shared in partnership with Arnold®, Brownberry®, and Oroweat®. —The Editors
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Ingredients
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1 pound
boneless, skinless chicken thighs or breasts
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2 1/4 teaspoons
kosher salt, divided
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2
oil-packed anchovy fillets
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1
garlic clove
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2 tablespoons
freshly squeezed lemon juice
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1 teaspoon
Dijon mustard
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1/2 teaspoon
Worcestershire sauce
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Freshly ground black pepper, to taste
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1/3 cup
mayonnaise
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1/2 cup
freshly grated Parmesan, divided
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4
Arnold®, Brownberry®, or Oroweat® Potato Sandwich Buns
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Olive oil, for brushing the buns
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1/4 cup
capers
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8
romaine leaves
Directions
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Place the chicken in a medium saucepan and add enough cold water to cover the chicken by about 1 inch (this should be about 4 cups of water). Season the water with 2 teaspoons of salt.
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Bring the water to a gentle boil, then reduce to a simmer, cover the pot, and cook for about 10 minutes—the internal temperature of the chicken should register 165°F on a digital thermometer. Transfer the chicken to a plate and let cool until just slightly warmer than room temperature.
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While the chicken cools, make the dressing: Mince the anchovies and garlic together with ¼ teaspoon salt; once minced, use the flat side of a knife to mash them into a rough paste.
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Combine the paste with the lemon juice, mustard, Worcestershire sauce, and black pepper, and whisk well to combine. Whisk in the mayonnaise and ¼ cup of the Parmesan.
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Once the chicken is cool enough to handle, use two forks to shred it into bite-size pieces. Add the dressing to the shredded chicken and toss to combine.
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Toast the buns lightly (you can do this either in a toaster oven, on a sheet pan under the broiler, or in a skillet over high heat). Brush the cut side of the toasted buns lightly with olive oil.
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Divide the chicken mixture evenly between the bottom buns, then top with capers, the remaining Parmesan cheese, and the romaine leaves. Place the top buns on each sandwich and serve.
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