Time: 5 hours 5 minutes
Complexity: easily
Servings: 8

This hearty Caesar salad sandwich, made with kale, grilled chicken, and signature dressing, becomes even more flavorful and tender when pressed. A foil-wrapped brick works perfectly, but a heavy cast-iron skillet will also work. This sandwich is made with a loaf of bread for a group and is perfect for picnics.

Ingredients:

• 2 boneless, skinless chicken breasts (about 450g total)
• 2 tbsp extra-virgin olive oil + extra for drizzling
• 6 thick slices bacon (about 200 g)
• A round loaf of sourdough bread with a diameter of 20 cm.
• 0.5 cup mayonnaise
• 1/4 tbsp. grated parmesan
• 2 anchovies in oil, chopped
• 1 small clove of garlic, grated
• Zest and juice of 1 lemon
• 200 g kale, wash, remove stems, thinly slice leaves
• 5 radishes, thinly sliced
• Half a cucumber, thinly sliced ​​diagonally

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, bacon, lemon juice, Anchovies, cucumbers, radish, kale, sourdough bread

We recommend

Preparation:

Step 1
• Preheat a grill pan over medium-high heat. Place the chicken breasts in a medium bowl. Sprinkle with 3/4 teaspoon of salt, pepper, and drizzle with olive oil. Toss to coat. Let stand at room temperature for 15 minutes.
Step 2
• Meanwhile, preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and arrange the bacon strips on top. Bake, turning once halfway through, until the bacon is golden brown and crispy, about 25 minutes. Transfer to a paper towel-lined plate.
Step 3
• Grill the chicken until a thermometer inserted into the center of the breast registers 165°F (74°C), 6 to 8 minutes per side. Let cool, then slice thinly across the grain.
  
  Note
  
  To save time, buy pre-grilled chicken breasts, which are sold in the deli section of most supermarkets.
Step 4
• Cut the loaf of bread in half horizontally and place the two halves cut-side up. Trim some of the crumb from both halves and set aside for another use.
Step 5
• In a small bowl, combine the mayonnaise, Parmesan, anchovies, garlic, lemon zest and juice, 1/4 teaspoon salt, a few freshly ground black peppers, and the remaining 2 tablespoons olive oil. Transfer 1/4 cup of the dressing to the larger bowl along with the kale. Toss to coat, and season with salt and pepper to taste.
Step 6
• Spread the remaining salad dressing on both halves of the bread. On the bottom half, top with half the coleslaw, bacon, sliced ​​chicken, and season with salt. Place the radishes on top of the chicken in a single layer, then add a single layer of cucumber. Spoon the remaining coleslaw onto the top half of the bread and top the sandwich.
Step 7
• Wrap tightly in parchment, waxed paper, or plastic wrap, securing with twine if necessary. Place a brick or cast-iron skillet on top for at least 3 hours and refrigerate. Bring the sandwich to room temperature about 45 minutes before serving.
  
  Note
  
  A 2 kg brick is best for this sandwich. If necessary, wrap it in foil to protect kitchen surfaces.

Votes: 1