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Clean recipe · goodhousekeeping.com

Chicken Caesar Baguettes

Who says chicken Caesar has to be salad? Chicken Caesar Baguettes feature a creamy, briny dressing for a can’t-stop-eating sando.

Original recipe: goodhousekeeping.com

Yield:
4 servings
Prep:
0 sec
Cook:
0 sec
Total:
40 min
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Ingredients

  1. 2 8-ounce boneless, skinless chicken breasts
  2. 2 tbsp. plus 1/2 teaspoon olive oil, divided
  3. Kosher salt and pepper
  4. 1 lemon, halved
  5. 1 baguette, halved crosswise and split open (leaving hinge intact)
  6. 1 small clove garlic
  7. 1 tbsp. mayonnaise
  8. 2 tsp. Dijon mustard
  9. 2 tsp. anchovy paste
  10. 4 oz. romaine heart, leaves separated
  11. 2 ribs celery, very thinly sliced
  12. 1 oz. Parmesan cheese, grated (1/4 cup)
  13. 2 Roma tomatoes, sliced

Instructions

  1. Heat grill to medium.
  2. Rub chicken with 1/2 teaspoon olive oil and sprinkle with 1/4 teaspoon each salt and pepper. Grill until instant-read thermometer registers 165°F, 8 to 10 minutes per side. Transfer to cutting board and let rest 10 minutes before slicing.
  3. While chicken is grilling, grill lemon halves and baguette, cut sides down, until charred, 2 to 3 minutes. Transfer to cutting board. Rub cut side of baguette with garlic clove.
  4. Squeeze 2 tablespoons juice from grilled lemon halves into small bowl and whisk in mayonnaise, Dijon, and anchovy paste, then gradually whisk in remaining 2 tablespoons oil until thoroughly incorporated.
  5. In large bowl, toss romaine and celery with 1/4 cup dressing and 1/4 teaspoon pepper to coat, then toss with Parmesan and another 1/4 teaspoon pepper.
  6. Drizzle remaining dressing on baguette and layer with sliced chicken, salad, and tomatoes. Cut each in half to make 4 sandwiches.