Caesar Chicken Sandwiches

Greet grilled chicken breasts with flavor! Marinating in salad dressing is the secret.

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  • prep time 20 min
  • total time 2 hr 20 min
  • ingredients 8
  • servings 2
 

Ingredients

2
boneless skinless chicken breast halves
1/4
cup purchased Caesar salad dressing
1
tablespoon chopped fresh chives
2
kaiser buns, split
2
(1-oz.) slices provolone cheese
1
tablespoon purchased Caesar salad dressing
2
leaves romaine lettuce
2
slices tomato

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast half.
  • 2 Place chicken breast halves in large nonmetal dish or resealable food storage plastic bag. Add 1/4 cup salad dressing and chives; stir or turn bag to coat. Cover dish or seal bag. Refrigerate at least 2 hours to marinate, turning occasionally.
  • 3 Heat grill. When ready to grill, remove chicken from marinade; reserve marinade. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Cook 8 to 10 minutes or until chicken is fork-tender and juices run clear, turning once and brushing occasionally with reserved marinade. Discard any remaining marinade.
  • 4 To toast buns, place cut sides down on grill during last 1 to 2 minutes of cooking time. Place cheese slice on each chicken breast half; cook just long enough to melt.
  • 5 Spread bottom halves of buns with 1 tablespoon salad dressing. Top each with lettuce, tomato and cheese-topped chicken breast half. Cover with top halves of buns.
  • 1 Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast half.
  • 2 Place chicken breast halves in large nonmetal dish or resealable food storage plastic bag. Add 1/4 cup salad dressing and chives; stir or turn bag to coat. Cover dish or seal bag. Refrigerate at least 2 hours to marinate, turning occasionally.
  • 3 Heat grill. When ready to grill, remove chicken from marinade; reserve marinade. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Cook 8 to 10 minutes or until chicken is fork-tender and juices run clear, turning once and brushing occasionally with reserved marinade. Discard any remaining marinade.
  • 4 To toast buns, place cut sides down on grill during last 1 to 2 minutes of cooking time. Place cheese slice on each chicken breast half; cook just long enough to melt.
  • 5 Spread bottom halves of buns with 1 tablespoon salad dressing. Top each with lettuce, tomato and cheese-topped chicken breast half. Cover with top halves of buns.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
560
(
Calories from Fat
260),
% Daily Value
Total Fat
29g
29%
(Saturated Fat
9g,
9%
),
Cholesterol
100mg
100%;
Sodium
1090mg
1090%;
Total Carbohydrate
34g
34%
(Dietary Fiber
2g
2%
  Sugars
3g
3%
),
Protein
40g
40%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
6%;
Calcium
30%;
Iron
15%;
Exchanges:
2 1/2 Starch; 4 1/2 Lean Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.