Chicken Caesar Dip Sandwich
Toasted brioche spread with Caesar dressing, layered with lettuce, a generous pile of Chicken Caesar Dip, and salt and vinegar crisps pressed inside. Wrapped in parchment paper and served immediately.
Ingredients
For the Caesar Dressing
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 4 to 5 tbsp grated Parmesan cheese
- 1 tsp garlic powder
- 1 tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1 tbsp fresh lemon juice
- Salt and pepper to taste
For the Chicken Caesar Dip
- 300 to 400 g cooked chicken shredded (see notes)
- 1 large red onion finely chopped
- 1 green bell pepper finely chopped
- 2 apples finely chopped
- 8 to 10 jalapenos chopped
- 1 to 2 pepperoncini chopped
- 1/2 cup fresh parsley chopped
- 1/4 cup Caesar dressing
- Salt and pepper to taste
For the Sandwich
- 8 slices brioche bread or any bread you like
- Caesar dressing
- Lettuce
- Salt and vinegar crisps or any flavour you like
Instructions
- Whisk together all Caesar dressing ingredients until smooth and creamy. Taste and adjust seasoning. Set aside 1/4 cup for the dip and keep the rest for spreading on the bread.
- Shred the cooked chicken finely using two forks, by hand, or in a stand mixer with the paddle attachment on low. Add to a large bowl with the red onion, green bell pepper, apple, jalapenos, pepperoncini, and parsley. Pour 1/4 cup of Caesar dressing over the top and mix until fully combined. Season with salt and pepper to taste.
- Toast all 8 slices of brioche until golden.
- Spread Caesar dressing generously on both slices of each toasted bread going all the way to the edges. Add a layer of lettuce on the bottom slice. Pile a generous amount of the Chicken Caesar Dip on top. Add a handful of salt and vinegar crisps and press down gently.
- Place the top slice of bread over the crisps and press firmly together. Wrap tightly in parchment paper, slice in half through the parchment, and serve immediately.
Notes
The dip requires around 300 to 400g of cooked shredded chicken, roughly half a large chicken breast. Leftover chicken from the Sunday Chicken Roast is ideal. If cooking fresh, season a chicken breast with salt, pepper, and garlic powder and pan fry for 4 to 5 minutes per side, or simmer in salted water for 15 to 18 minutes until cooked through. Store bought rotisserie chicken is a great time saving alternative. Shred using two forks, by hand, or in a stand mixer with the paddle attachment on low.