RECIPE: Open-Face Chicken Caesar Sandwiches
4 small chicken breasts
Cos or Romaine lettuce
Ciabatta bread, thickly sliced and lightly toasted
Parmesan shavings, to garnish
FOR THE CAESAR DRESSING
2 cloves garlic, minced
2 tinned anchovy fillets, minced
2 tbsp freshly squeezed lemon juice
1 tbsp Dijon mustard
1 tsp Worcestershire sauce (optional)
1 cup readymade mayonnaise
Salt and freshly ground pepper, to taste
1. To make the dressing: in a bowl, mix together the garlic and anchovies, pushing against the sides of the bowl to grind to a paste.
Add the lemon juice, Dijon mustard and Worcestershire sauce, if using them, and then combine with the mayonnaise. Season to taste. Set aside in the fridge for the flavours to develop.
2. Season the chicken breasts with salt and pepper. Grill on a griddle pan over medium heat until lightly charred and cooked through. Set aside to cool and then slice.
3. To assemble the sandwiches: put the lettuce in a bowl, pour over some dressing and toss until coated. Take the lightly toasted ciabatta slices and drizzle with a little bit more dressing. Lay down some lettuce leaves, top with the sliced chicken and garnish with Parmesan shavings.