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Caesar Grilled Chicken Sandwich on Soft Wrap Bread: Submitted by: Robert Losee | Date Added: 5 Jan 2012
Listed in: Sandwiches

Soft Wrap Bread

1 to 4 large cloves garlic, to taste, peeled and minced
3 anchovy fillets, finely minced (optional)
2 tablespoons freshly squeezed lemon juice
2 tablespoons Dijon-style mustard
2 teaspoons Worcestershire sauce
¼ cup (57g) sour cream
¾ cup (149g) olive oil
1 cup (113g) grated Parmesan, Pecorino Romano, or aged Asiago cheese
1 teaspoon coarsely ground black pepper

1 pound boneless chicken breasts or thighs
1 large red bell pepper, seeded and quartered
1 large onion, peeled and sliced in 1/2" slices
romaine, butter, or other lettuce

Cooking Instructions

This sandwich is great! Especially on the tasty soft wraps.

1) To make the dressing: Stir together the minced garlic, lemon juice, mustard, minced anchovy, Worcestershire sauce and sour cream. Whisk in the olive oil. Stir in the Parmesan cheese and ground black pepper. You may do all of this in the food processor by processing together the garlic, lemon juice, anchovy or Worcestershire sauce, and sour cream. Drizzle the olive oil through the feed tube with the motor running, then gently pulse in the Parmesan and black pepper. Set the dressing aside. Refrigerate it if you're not going to use it within an hour or so.

2) To make the filling: Grill the chicken and vegetables over medium coals until done (or sauté them in a skillet).

3) Cool, then slice the chicken and cut the vegetables into bite-size pieces.

4) Place a lettuce leaf on each bread. Spoon some of the filling down the center, atop the lettuce. Top with dressing and serve immediately.

Based on King Arthur Flour recipe for Caesar Grilled Chicken Sandwich on Soft Wrap Bread.

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