Description
Deliciously grilled chicken sandwiches paired with a creamy Caesar dressing, fresh romaine lettuce, parmesan cheese, and a burst of lemon, all nestled between toasted brioche buns.
Ingredients
Units
Scale
Chicken Marinade
-
-
- 4 boneless skinless chicken breasts (use thin-sliced chicken for better texture)
- 2 tablespoons olive oil
- 1 tablespoon dijon mustard
- 2 garlic cloves, minced
- Kosher salt and pepper, to taste
-
Sandwich Assembly
-
-
- 4 brioche buns
- Freshly grated parmesan cheese, for topping
- Romaine lettuce leaves, for topping
- Lemon wedges, for spritzing
- Caesar dressing
-
Caesar Dressing
-
- 4 garlic cloves, minced
- 3 tablespoons Greek yogurt
- 2 tablespoons parmesan cheese
- 1 tablespoon dijon mustard
- 2 teaspoons red wine vinegar
- 1 teaspoon anchovy paste
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 lemon, juiced
- 1/3 cup olive oil
Instructions
- Prepare the chicken marinade: Whisk together the olive oil, dijon mustard, minced garlic, and a generous pinch of kosher salt and pepper. Place the chicken breasts in a dish or resealable bag and pour the marinade over them. Refrigerate for at least 30 minutes or up to overnight.
- Make the Caesar dressing: In a bowl, whisk together the garlic, Greek yogurt, parmesan cheese, dijon mustard, red wine vinegar, anchovy paste, salt, and pepper. Add the lemon juice and slowly whisk in the olive oil until emulsified. Refrigerate until ready to use.
- Prepare the grill: Preheat the grill to high heat and let it warm up for 10 to 15 minutes. Remove the chicken from the fridge 30 minutes before grilling to bring it to room temperature.
- Grill the chicken: Remove the chicken from the marinade, letting the excess drip off. Place the chicken on the grill and cook for 3 to 5 minutes per side, depending on thickness, until the internal temperature reaches 165°F. Let the grilled chicken rest for 5 to 10 minutes before assembling the sandwiches.
- Toast the brioche buns: While the chicken is resting, lightly grill the brioche buns for added texture and flavor.
- Assemble the sandwiches: Spread Caesar dressing on the bottom half of each bun. Add a layer of romaine lettuce, followed by the grilled chicken. Drizzle with additional Caesar dressing, sprinkle with freshly grated parmesan cheese, and spritz with lemon if desired. Place the top bun on and serve immediately.
Notes
- You can use either thin-sliced chicken breasts or slice large chicken breasts lengthwise to create thinner cuts.
- Prepare the Caesar dressing in advance and store in the fridge for convenience.
- Ensure the chicken rests after grilling to retain its juices.
- Grilling the brioche buns enhances the texture and flavor of the sandwiches.
- Serve immediately for the best taste and texture.
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 4g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 85mg
