Grilled Chicken Caesar Salad Sandwiches

1. 1

   In a mini-processor, blend the mayonnaise, Parmesan, anchovies, garlic, mustard, lemon juice and 1/4 teaspoon pepper; alternatively, combine the ingredients in a bowl.

2. 2

   Brush a grill pan or a cast-iron skillet with 1 teaspoon of the olive oil and heat.

3. 3

   brush the chicken breasts and tenders on both sides with the remaining 2 teaspoons oil and season with salt and pepper.

4. 4

   Pan-grill the breasts over high heat, turning once, until browned and cooked through, about 3 minutes per side.

5. 5

   Let rest for 5 minutes.

6. 6

   Add the tenders to the pan and grill, turning once, until browned and cooked through, about 2 minutes per side.

7. 7

   Cut the tenders in half lengthwise.

8. 8

   Slice the breasts diagonally 1/2 inch thick.

9. 9

   Spread the Caesar mayonnaise on the top and bottom half of each roll.

10. 10

    Arrange a sliced chicken breast and tender on the bottom half of each roll, cover with arugula and close the sandwiches.

* Per serving · 4 servings · Values may vary.

No additional tips available.