Recipe courtesy of Ree Drummond
Chicken Caesar Party Sub
Getting reviews...
- Level: Easy
- Total: 45 min
- Active: 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 446
- Total Fat
- 25 g
- Saturated Fat
- 6 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 36 g
- Cholesterol
- 98 mg
- Sodium
- 629 mg
A party sub is a big sandwich that gets sliced up to serve lots of people. Ree has gone down the chicken Caesar route for her filling, but there are lots of other options, such as steak or an Italian style filling.
- Level: Easy
- Total: 45 min
- Active: 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 446
- Total Fat
- 25 g
- Saturated Fat
- 6 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 36 g
- Cholesterol
- 98 mg
- Sodium
- 629 mg
Ingredients
Caesar Dressing:
Herby Chicken:
Parmesan Sub Roll:
Directions
Special equipment:
toothpicks- Preheat a grill pan over a medium-high heat. Preheat the broiler.
- For the Caesar dressing: Add the mayonnaise, Parmesan, salt, pepper, mustard, anchovies, garlic and lemon juice to a food processor. Process until smooth. Set aside.
- For the herby chicken: Place the chicken cutlets in a bowl with the pesto, lemon zest, salt and pepper and toss until thoroughly coated. Place on the grill. Cook through, 3 to 4 minutes per side. Remove to a plate and let rest.
- For the Parmesan sub roll: Halve the baguette lengthwise. Open and drizzle with the olive oil. Sprinkle over the Parmesan, spreading it in an even layer. Place under the broiler until golden brown and toasted, 3 to 4 minutes.
- Build the sandwich by spreading a few spoonfuls of Caesar dressing over the cut side of each baguette half. Arrange the grilled chicken cutlets along the bread. Top with a layer of the peppers.
- In a separate bowl, dress the romaine generously with a few spoonfuls of Caesar dressing. Add the romaine to the sandwich and top with the other half of the baguette.
- Place toothpicks through the sandwich every couple of inches, to help keep it together. Serve whole with a knife or cut into slices and serve.
