Chicken Caesar stack sandwich
( SERVES 4 )
As the weather warms up and our thoughts turn to spending more time outdoors, the best choice for a delicious lunch is the humble sandwich. With fillings as decadent or as light as you like, sandwiches are the ultimate packed lunch.
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|400 g||Chicken breasts|
|12 slices||Sourdough bread|
|8||Bacon - rindless|
|1||Baby cos lettuce|
|1 to drizzle||Olive oil|
|1 to serve||Parmesan cheese|
|½ cup||Egg mayonnaise|
|¼ cup||Parmesan cheese, grated|
|2||Anchovies, finely chopped|
|1 tsp||Dijon mustard|
|1 clove||Garlic, crushed|
- To make the Caesar mayonnaise, place the mayonnaise, anchovies, garlic, parmesan and mustard in a bowl and mix well to combine. Set aside.
- Preheat oven to 200C. Place chicken and bacon on a baking tray and brush with oil. Roast for 10-12 minutes or until the chicken is cooked through and the bacon is crispy. Slice the chicken, set aside and keep warm.
- Spread 8 slices of the bread with the Caesar mayonnaise, top with the chicken, bacon and lettuce and sprinkle with parmesan. Layer two together and sandwich with another slice of bread.
- Repeat with remaining sandwiches.