chicken caesar brunch sandwich
By Erica Baty of It’s a Flavorful Life
INGREDIENTS:
For Caesar dressing
¼ cup good quality mayo
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon extra virgin olive oil
½ teaspoon anchovy paste
Juice of ½ lemon
¼ teaspoon each salt and pepper
2 garlic cloves
¼ cup finely grated parmesan cheese
For chicken
2 chicken breasts, butterflied (aka sliced in half lengthwise)
Salt and pepper
1 tablespoon extra virgin olive oil
1 teaspoon Dijon mustard
Juice of a whole small lemon
Everything else
4 Dave’s Killer Bread 21 Whole Grains and Seeds Organic Burger Buns + butter for toasting
10-12 butter lettuce leaves
¼ red onion, sliced
1 large avocado, sliced
6 slices bacon
Parmesan cheese, for grating
INSTRUCTIONS:
Whisk or blend together all of the Caesar dressing ingredients.
Slice the chicken breast lengthwise (this gives a nice thin piece that grills quickly without drying out). Season chicken with salt and pepper and add the olive oil, Dijon and lemon. Smoosh around and marinate 10 minutes or as long as you have time for!
Bake the bacon on a broiler pan or sheet pan for 25-30 minutes at 375, flipping the bacon at the 20 minute mark.
Spread a thin layer of butter on the buns. Grill the buns for about 3 minutes over medium heat until toasted. Grill the chicken for 3 minutes per side over medium high until internal temperature reaches 165.
Assemble! Toasted bun, Caesar dressing, lettuce, bacon, red onion, chicken, avocado, parmesan and more dressing.
