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Recipe by @donaldo_cooks
My goodness! This sandwich needs to get on your list of sandwiches to try. The homemade Caesar dressing was so good thanks to top-tier anchovies from Wild Planet that are packed fresh upon catch & have a mild flavor since they aren’t brined like typical canned anchovies. Paired with the grilled romaine lettuce and spicy chili mayonnaise, the flavors are incredible. I just can’t recommend making and trying this sandwich more.
Recipe by @donaldo_cooks
My goodness! This sandwich needs to get on your list of sandwiches to try. The spicy Caesar dressing was so good thanks to top-tier anchovies from Wild Planet that are packed fresh upon catch & have a mild flavor since they aren’t brined like typical canned anchovies. I just can’t recommend making and trying this sandwich more.
1 Egg Yolk
1 Tbsp of Dijon Mustard
Fresh lemon
2 Tbsp Avocado Oil
1 (4.4oz) can Wild Planet Wild White Anchovies in Extra Virgin Olive Oil
2 cloves Garlic
⅓ cup Parmesan cheese
Salt & pepper to taste
½ cup of Mayonnaise
2 Tbsp (more or less to taste) Spicy Chili Crisp
4 Chicken Breasts
¾ cup of Flour, split
1 Egg
¼ cup of Panko Breadcrumbs
1 head of Romaine lettuce
2 Tbsp Avocado Oil
4 rolls of Ciabatta Bread, toasted if desired
Fresh grated Parmesan
Fresh Chives
In a bowl add 1 Egg yolk, Dijon mustard and a big squeeze of lemon. Mix that together well and then continue to mix while slowly streaming in avocado oil. Mix well until it thickens into a nice consistency.
Chop the Wild Planet Anchovies and mash them with the garlic until it forms a paste, and add that to the bowl.
Finally grate some fresh Parmesan into the sauce, add salt and pepper to taste.
Add a big spoonful of spicy chili crisp oil to mayonnaise and mix well.
Split each chicken breast and pound until 1/4” thick.
Separate dry ingredients into three bowls: one with ½ cup of flour, one with a scrambled egg, and one with a mixture of ¼ cup of flour combined with ¼ cup of Panko breadcrumbs.
Dredge the breast in flour, then the egg, then into the flour/Panko mix (for crispy skin make sure to firmly press the flour/panko mix into the breast).
Next deep fry each breast in oil at 300 to 350F for 6 min then let rest for 1 min and then back into the oil until golden brown and an internal temperature of 165F reached.
Dredge the chicken into the Caesar dressing, and set aside for sandwich assembly.
Cut your Romaine down the center the long way and add a little olive oil to it.
On a hot grill char the Romaine lettuce until slightly charred, but not burnt (should only take a minute or two on each side).
To build your sandwich, split your ciabatta rolls & toast if desired. Spread chili oil mayo on the bottom half of the bread. Top with charred romaine lettuce, a breast of chicken, fresh chives, and freshly grated Parmesan cheese. Close the sandwich and enjoy!
