Chicken Caesar Salad Sandwich
I have had my fair share of caesar salad sandwiches and I have always felt like they were ALL missing something. This is coming from a caesar salad and truffle fry (+ a lil coke on the side) girl through and through.
What inspired me to try a new recipe was a video on Instagram with one of my favorite creators who had a TURKEY caesar salad sandwich. Turkey? Ew. Let's do mine instead.
Dressing:
5 garlic cloves, minced
2 tbs dijon mustard
2 tsp lemon juice, fresh
⅓ cup olive oil
½ tsp salt
½ tsp black pepper
Combine all ingredients in an airtight container and shake. Store in the fridge until assembly.
Bread:
1 1/4 cup warm water (110 degrees with thermometer - if no thermometer, microwave water for 30 seconds and let it cool for two minutes)
1 tsp sugar
2 tsp salt
3 1/2 cup all purpose flour
1 1/2 tsp active dry yeast
1 egg for glaze
1 tbsp water
Mix water with yeast and let it sit for 2 minutes. Add sugar and salt.
In small portions add flour. If you are using a mixer, use the dough hook and mix on low speed until the dough really comes together.
Knead at medium speed for 2 minutes. The dough should clear the sides, but stick to the bottom. Let the dough rest for 5 minutes.
Turn the mixer on again and mix for 3 minutes. When the cycle is completed, turn the dough onto a lightly floured surface and cover with a damp towel. Let it rise for 1½ hour.
Divide the dough in half. Roll each portion into a 10-in. x 8-in. rectangle. Starting with the long side, roll up the dough jelly-roll style; pinch the edges to seal.
Place the bread rolls onto a lined baking sheet. Cover and let it rise in a warm place until doubled in size, at least 30 minutes.
Whisk the egg and water; and brush over the loaves. Using a sharp knife, make four shallow slashes across the top of each loaf. Bake at 375°F for 25 minutes, or until golden brown.
Salad:
1 large hand of romaine lettuce
⅓ cup aged parmesan cheese, freshly grated
Assembly:
1 head of garlic, roasted
¼ cup truffle oil
Pinch of salt
Wavy potato chips (optional)
Blend together garlic, truffle oil and salt.
Cut one of your french rolls to your desired length and split. Coat both sides with garlic mixture.
Toast open-faced until light brown.
Combine salad with cooled caesar dressing while bread is toasting.
Layer salad, then chips on your bread, wrap, cut, enjoy.
I like an extra drizzle of truffle oil on the bread after toasting, but it could do without! This sandwich made me feel like freaking Scooby Doo, but I thoroughly enjoyed it.
