Name: Open chicken Caesar sandwich
Cook time: 15 min
Total time: 20 min
Yield: 2
Cuisine: American
Ingredients: 2 skinless chicken breasts; 1 tsp sunflower oil; 2 Little Gem lettuces; 2 tbsp low-fat crème fraîche or Greek yogurt; 1 tbsp grated parmesan plus a few shavings, to serve; squeeze lemon juice; 1 tsp caper roughly chopped; 2 thick slices bread; 1 small garlic clove cut in half

Home
Recipes
Open chicken Caesar sandwich

Open chicken Caesar sandwich

Good Food team

Save recipe

Serves 2

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 5 out of 5.3 ratingsRate

loading...

An open sandwich is a great supper, team it with some extra salad and a special pud to make a filling meal

Easily doubled

Easily halved

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

2 skinless chicken breasts
1 tsp sunflower oil
2 Little Gem lettuces
2 tbsp low-fat crème fraîche

or Greek yogurt
1 tbsp grated parmesan

plus a few shavings, to serve
squeeze lemon juice
1 tsp caper

roughly chopped
2 thick slices bread
1 small garlic clove

cut in half

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal319
fat8g
saturates3g
carbs24g
sugars3g
fibre2g
protein40g
salt1.01g

low

Method

step 1

Heat a griddle pan. Rub the chicken with the oil, season with salt and pepper, then griddle for 7 mins each side or until cooked through. Set aside to rest.
step 2

Meanwhile, separate the lettuce leaves. Mix the crème fraîche, parmesan, lemon juice and capers with 1 tbsp cold water, then season to taste.
step 3

3 Toast the bread and rub with the cut side of the garlic, then crush the garlic and add to the dressing. Slice the warm chicken breasts on the diagonal, then top the toast with lettuce leaves, sliced chicken breast and a drizzle of the Caesar dressing. Finish with a few shavings of parmesan.

RECIPE TIPS

SPEED IT UP

To make this even quicker, use Caesar dressing from a bottle and finish it off with a little shaved parmesan.

MAKE IT A SALAD

Cook 4 chicken breasts as above. Tear the leaves from 4 Little Gems and double the dressing. Toast 4 slices bread, rub with garlic, then cut into croûtons. Add a few anchovies, if you like, then toss everything together and serve.

Recipe from Good Food magazine, September 2007

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.3 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now