Garlicy Caesar dressing barbeque grilled chicken sandwich

Garlicy Caesar dressing barbeque grilled chicken sandwich

I find this flavour combination works really well. Tender, juicy, perfectly cooked barbeque chicken breast with a hint of smokiness, nicely balanced by creamy, garlicy and flavourful Caesar dressing. Add lots of veggies for additional flavours and textures and you got yourself a terrific flavourful sandwich!

You can use bread slices, if you wish, but I used a fresh baguette! Simply delicious!

DifficultyBeginner

Yields6 Servings

 1 large baquette or two medium sized ones
 4 prepared barbeque chicken breasts
 1 avocado, sliced
 ¼ red onion, sliced
 1 large tomato, sliced
 greens of choice, such as spinach, lettuce, mixed greens
Garlicy Dressing:
 ½ cup Mayo
 ¼ cup Parmesan cheese
 3 garlic cloves, grated or minced finely
 pinch of kosher salt to taste
 pinch of black pepper to taste
 1 tbsp lemon juice
 ½ tsp Dijon
 ½ tsp anchovy paste, optional
 ½ tsp Worcestershire sauce

1

To make the dressing, mix all of the dressing ingredients together and set aside while you prepare the rest of your dish to allow for the flavours to meld.

2

Prepare the chicken breasts. Recipe follows below.

3

Slice the baguette in half lengthwise. Toast lightly on the grill, if desired. Spread some of the dressing. Layer with lettuce and veggies. Top with sliced barbequed chicken and drizzle with some more dressing. Serve right away and enjoy.

Ingredients

 1 large baquette or two medium sized ones
 4 prepared barbeque chicken breasts
 1 avocado, sliced
 ¼ red onion, sliced
 1 large tomato, sliced
 greens of choice, such as spinach, lettuce, mixed greens
Garlicy Dressing:
 ½ cup Mayo
 ¼ cup Parmesan cheese
 3 garlic cloves, grated or minced finely
 pinch of kosher salt to taste
 pinch of black pepper to taste
 1 tbsp lemon juice
 ½ tsp Dijon
 ½ tsp anchovy paste, optional
 ½ tsp Worcestershire sauce

Directions

1

To make the dressing, mix all of the dressing ingredients together and set aside while you prepare the rest of your dish to allow for the flavours to meld.

2

Prepare the chicken breasts. Recipe follows below.

3

Slice the baguette in half lengthwise. Toast lightly on the grill, if desired. Spread some of the dressing. Layer with lettuce and veggies. Top with sliced barbequed chicken and drizzle with some more dressing. Serve right away and enjoy.

Barbeque Chicken Sandwich

And for the barbeque chicken:

DifficultyBeginner

Yields4 Servings

 4 chicken breasts
  cup prepared barbeque sauce (or more to taste)
 kosher salt, to taste
 freshly ground black pepper, to taste

1

Chicken breast is very uneven and not uniform, which usually results in part of it getting too overcooked. For this reason, the essential first step to a perfect grilled chicken breast is pounding it to roughly even thickness.

Place your chicken breasts on a cutting board, cover with couple layers of plastic wrap (to catch the splatter) and pound gently with a flat side of a meat mallet (or rolling pin if you don't have a mallet.) Be careful not to pound too thin. We are not making a schnitzel! The goal is to make each chicken breast more uniform; it should still be around 3/4 inch in thickness.

2

Season each breast lightly with salt and pepper. You can proceed to the next step, but ideally, chill the chicken uncovered for about half an hour. This will infuse the chicken with seasoning and keep it nice and juicy one it hits the grill.

3

Prepare your grill for indirect heat. The directions here are for a gas grill but could be adjusted accordingly to other types of grills. Turn half of the burners to high and leave the other half of the burners off. Oil your grill. Allow it to heat for at least 5 or 10 minutes.

4

Place your chicken on the hot side of your preheated grill. Grill undisturbed for 2-4 minutes until you see nice grill marks. Turn the chicken to get the grill marks on the other side for another 2-4 minutes. In the meantime, brush the chicken with the barbeque sauce, turn the heat down to medium. Turn your chicken and brush the other side with the barbeque sauce. Keep turning your chicken and brushing it quite frequently - you are looking to get nice grill marks, allow the sauce to caramelize a bit, while watching it very closely as the sugar in the barbeque sauce will burn fast. When you are happy with the level of char, move your chicken to the cool side of the grill (with unlit burners.) The goal is to do most of the cooking on this hot side of the grill before moving the chicken to the cool side, to get that nice caramelization of the sauce, however, to avoid burning the chicken we will eventually need to move it to the cool side for a bit, to finish cooking.

Chances are, since we pounded the chicken breast, it will cook quite quick and you are very close to being done. Quickly measure the temperature of the chicken breast, so you have some idea of how cooked your chicken breast is. Close the lid and allow the chicken to cook via indirect heat until the safe internal temperature of 165. It really shouldn't take long, likely anywhere between 1 and 10 minutes. Don't walk away far and remove the chicken as soon as it reaches the safe internal temperature, do not overcook.

5

Remove your cooked chicken to a plate and allow it to rest for about 5 minutes before slicing.

Ingredients

 4 chicken breasts
  cup prepared barbeque sauce (or more to taste)
 kosher salt, to taste
 freshly ground black pepper, to taste

Directions

1

Chicken breast is very uneven and not uniform, which usually results in part of it getting too overcooked. For this reason, the essential first step to a perfect grilled chicken breast is pounding it to roughly even thickness.

Place your chicken breasts on a cutting board, cover with couple layers of plastic wrap (to catch the splatter) and pound gently with a flat side of a meat mallet (or rolling pin if you don't have a mallet.) Be careful not to pound too thin. We are not making a schnitzel! The goal is to make each chicken breast more uniform; it should still be around 3/4 inch in thickness.

2

Season each breast lightly with salt and pepper. You can proceed to the next step, but ideally, chill the chicken uncovered for about half an hour. This will infuse the chicken with seasoning and keep it nice and juicy one it hits the grill.

3

Prepare your grill for indirect heat. The directions here are for a gas grill but could be adjusted accordingly to other types of grills. Turn half of the burners to high and leave the other half of the burners off. Oil your grill. Allow it to heat for at least 5 or 10 minutes.

4

Place your chicken on the hot side of your preheated grill. Grill undisturbed for 2-4 minutes until you see nice grill marks. Turn the chicken to get the grill marks on the other side for another 2-4 minutes. In the meantime, brush the chicken with the barbeque sauce, turn the heat down to medium. Turn your chicken and brush the other side with the barbeque sauce. Keep turning your chicken and brushing it quite frequently - you are looking to get nice grill marks, allow the sauce to caramelize a bit, while watching it very closely as the sugar in the barbeque sauce will burn fast. When you are happy with the level of char, move your chicken to the cool side of the grill (with unlit burners.) The goal is to do most of the cooking on this hot side of the grill before moving the chicken to the cool side, to get that nice caramelization of the sauce, however, to avoid burning the chicken we will eventually need to move it to the cool side for a bit, to finish cooking.

Chances are, since we pounded the chicken breast, it will cook quite quick and you are very close to being done. Quickly measure the temperature of the chicken breast, so you have some idea of how cooked your chicken breast is. Close the lid and allow the chicken to cook via indirect heat until the safe internal temperature of 165. It really shouldn't take long, likely anywhere between 1 and 10 minutes. Don't walk away far and remove the chicken as soon as it reaches the safe internal temperature, do not overcook.

5

Remove your cooked chicken to a plate and allow it to rest for about 5 minutes before slicing.

Barbeque Chicken Breast

Gluten-Free: Serve this on top of Gluten-Free bread. When making barbeque chicken, ensure you use Gluten-Free barbeque sauce. As with all gluten-free recipes, ensure all your ingredients are gluten free and not cross-contaminated. The dressing ingredients tend to be Gluten-Free with some exceptions, so double-check the labels.

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