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Roasted Caesar Chicken Focaccia Sandwiches
Andre Lewis

Roasted Caesar Chicken Focaccia Sandwiches

The best Caesar sandwich uses sturdy leaves, not a mound of wet chopped salad. Roasted black-pepper chicken meets romaine, Parmesan and lemony anchovy dressing on chewy focaccia, but dress the lettuce only seconds before closing or it starts surrendering its crunch.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breast cutlets about 5 oz each
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp coarsely ground black pepper
  • 1/3 cup mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp anchovy paste
  • 1/2 cup shaved Parmesan cheese
  • 2 cups thinly sliced romaine lettuce
  • 4 focaccia sandwich squares split

Method
 

  1. Heat the oven to 425°F and line a rimmed sheet pan with parchment.
  2. Rub the chicken with olive oil, salt and black pepper and roast for 16 to 20 minutes, until browned and 165°F inside.
  3. Whisk the mayonnaise, lemon juice, Dijon and anchovy paste into a smooth dressing.
  4. Rest the chicken for 5 minutes and toast the focaccia cut-side up in the oven for 2 minutes.
  5. Toss the romaine and Parmesan with half of the dressing immediately before assembly.
  6. Spread the remaining dressing on the focaccia and build each sandwich with 1 chicken cutlet and 1/2 cup dressed romaine-Parmesan mixture.