Chicken Caesar Sandwiches with Garlic Dressing
by sherylas23
You will need to marinate the chicken at least 2 hours!
from Food and Wine
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INGREDIENTS
- 1/2 cup olive oil ; plus 3 tablespoons
- 2 tablespoons fresh lemon juice
- 2 lemons ; halved crosswise
- 2 tablespoons Fresh rosemary ; finely chopped
- 1 clove garlic ; minced
- 1 head garlic ; halved crosswise
- 8 chicken thighs ; boneless, skinless (~2 1/2 lbs)
- 1 slice white sandwich bread ; 1/4" diced
- 1/2 cup Creme Fraiche
- 1/4 cup Parmigiano-Reggiano ; freshly grated
- 5 oil-packed anchoby fillets ; minced
- 8 romaine lettuce leaves
- 4 brioche buns ; split and toasted
- 2 tablespoons large capers ; rinsed
INSTRUCTIONS
In a large bowl, stir 2 tablespoons of the olive oil with the lemon juice, rosemary, and minced garlic. Add the chicken thighs, turn to coat, and cover with plastic wrap. Refrigerate for at least 2 hours, or overnight.
Preheat the oven to 425 degrees. Wrap the head of garlic in foil, then set on a foil-lined baking sheet and bake for 40 minutes. Arrange the lemon halves cut-side down on the baking sheet and bake for 10 minutes more. 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. Let the garlic, lemon halves, and croutons cool for 5 minutes.
To make the dressing, squeeze the garlic cloves from their skins into a small bowl and mash until smooth. Squeeze the flesh from the roasted lemons into the bowl and add any juices from the baking sheet. Add the remaining 1/2 cup of olive oil, the creme fraiche, cheese, and anchovies and stir until smooth. Season with salt and pepper.
Light a grill or heat a grill pan over moderately high heat. Season the chicken thighs with salt and pepper and grill, turning once, until cooked through, 12 to 14 minutes. Transfer the chicken to a plate and let rest for 10 minutes.
To serve, arrange 2 romaine leaves on the bottom half of each toasted bun. Top each with 2 chicken thighs. Spoon the dressing generously over the chicken and then sprinkle the croutons and capers on top. Close the sandwiches and serve immediately with more dressing on the side.
The dressing can be refrigerated for up to 3 days.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (582g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 1393 | ||
| Calories from Fat: 336 (24%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 37.3g | 50 % | |
| Saturated Fat 11.5g | 58 % | |
| Monounsaturated Fat 15.3g | ||
| Polyunsanturated Fat 7.7g | ||
| Cholesterol 113.7mg | 35 % | |
| Sodium 2427.9mg | 84 % | |
| Potassium 854.8mg | 22 % | |
| Total Carbohydrate 202.8g | 60 % | |
| Dietary Fiber 10.4g | 42 % | |
| Sugars, other 192.4g | ||
| Protein 63.8g | 91 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 1393
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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