Chicken Caesar Sandwiches with Garlic Dressing

Name: Chicken Caesar Sandwiches with Garlic Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup plus 3 tablespoons extra-virgin olive oil; 2 tablespoons fresh lemon juice plus 2 lemons, halved crosswise; 2 tablespoons finely chopped rosemary; 1 garlic clove, minced, plus 1 head of garlic, halved crosswise; 8 skinless, boneless chicken thighs (2 1/2 pounds); 1 slice of white sandwich bread, cut into 1/4-inch dice; 1/2 cup creme fraiche; 1/4 cup freshly grated Parmigiano-Reggiano cheese; 5 oil-packed anchovy fillets, minced; Salt; Pepper; 8 romaine lettuce leaves; 4 brioche buns, split and toasted; 2 tablespoons large capers, rinsed

Servings: persons

1/2 cup plus 3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice plus 2 lemons, halved crosswise
2 tablespoons finely chopped rosemary
1 garlic clove, minced, plus 1 head of garlic, halved crosswise
8 skinless, boneless chicken thighs (2 1/2 pounds)
1 slice of white sandwich bread, cut into 1/4-inch dice
1/2 cup creme fraiche
1/4 cup freshly grated Parmigiano-Reggiano cheese
5 oil-packed anchovy fillets, minced
Salt
Pepper
8 romaine lettuce leaves
4 brioche buns, split and toasted
2 tablespoons large capers, rinsed

1
In a large bowl, stir 2 tablespoons of the olive oil with the lemon juice, rosemary and minced garlic.
2
Add the chicken thighs, turn to coat and cover with plastic wrap.
3
Refrigerate for at least 2 hours or overnight.
4
Preheat the oven to 425.
5
Wrap the head of garlic in foil, then set on a foil-lined baking sheet and bake for 40 minutes.
6
Arrange the lemon halves cut side down on the baking sheet and bake for 10 minutes more.
7
In a small bowl, toss the bread cubes with 1 tablespoon of the olive oil and spread on the baking sheet; bake until toasted, about 8 minutes.
8
Let the garlic, lemon halves and croutons cool for 5 minutes.
9
To make the dressing, squeeze the garlic cloves from their skins into a small bowl and mash until smooth.
10
Squeeze the flesh from the roasted lemons into the bowl and add any juices from the baking sheet.
11
Add the remaining 1/2 cup of olive oil, the creme fraiche, cheese and anchovies and stir until smooth.
12
Season with salt and pepper.
13
Light a grill or heat a grill pan over moderately high heat.
14
Season the chicken thighs with salt and pepper and grill, turning once, until cooked through, 12 to 14 minutes.
15
Transfer the chicken to a plate and let rest for 10 minutes.
16
To serve, arrange 2 romaine leaves on the bottom half of each toasted bun.
17
Top each with 2 chicken thighs.
18
Spoon the dressing generously over the chicken and then sprinkle the croutons and capers on top.
19
Close the sandwiches and serve immediately with more dressing on the side.

1832

kcal

Calories

176

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup plus 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice plus 2 lemons, halved crosswise, 2 tablespoons finely chopped rosemary, 1 garlic clove, minced, plus 1 head of garlic, halved crosswise, and more.

Yes, Chicken Caesar Sandwiches with Garlic Dressing falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!