Friday, July 20

Chicken Bacon Caesar Sandwich

I rarely make lunch since it’s provided for free at work and on the weekends I usually opt for a large brunch instead. But occasionally I’ll be hungry and motivated enough to make something special in the early afternoon and this chicken bacon Caesar sandwich fits the bill. It’s very low maintenance (even more so if you plan ahead and make this solely out of leftovers) and super satisfying with tons of juicy chicken, crisp bacon, and Caesar-dressed romaine lettuce. I cheated and used store-bought Wolfgang Puck Caesar dressing but that’s allowed every once and a while. It’s the kind of messy, hearty lunch that will keep you full for the rest of the day.

Chicken Bacon Caesar Sandwich:
  • Rub 2 bone-in, skin-on chicken breasts with olive oil, salt, and pepper.
  • Place on a baking sheet and roast in a 400F oven for 40 minutes, or until just cooked through.
  • Let chicken cool for 10 minutes, then peel of the skin, cut the meat off the bones, and slice the breasts into thin slices.
  • Meanwhile, cut a small ciabatta loaf in half and toast until golden.
  • Spread the top half of the bread with Caesar dressing and layer a few strips of bacon* on the bottom half.
  • Layer the chicken over the bacon.
  • Toss a handful of romaine lettuce hearts with the dressing,** salt, and pepper and layer on top of the chicken.
  • Place the top half of the bread over the lettuce and cut the sandwich in quarters.

Serves two
*I like to cook my bacon in the oven to free up time. See recipe here.
**I like to keep the lettuce leaves whole.