Chicken Caesar Croissant Sandwich With Shaved Parmesan
By Emma Collins
Prep
15 min
Cook
10 min
Total
25 min
Servings
2
Level
Easy
Select large bakery croissants featuring visible airy layers and a deep golden-brown crust‚ as they support the stacked chicken and dressed romaine without collapsing․ This chicken Caesar croissant sandwich layers warm seared chicken‚ peppery Caesar greens‚ along with shaved aged parmesan within buttery pastry․ I also enjoy the greens with all that pastry․
I allow the pan to heat in medium-high heat until it is smoking slightly․ After that‚ the chicken is left in place for its full sear and removed at 165°F (74°C) to rest on a cutting board before slicing‚ while the thick pieces remain together better within the pastry․ The browned exterior of the dish provides the savory edge․ This is precisely what I desire to have right here․
Caesar dressing goes onto chopped romaine within a roomy bowl․ I mix in coarse black pepper before I begin building the sandwiches‚ since I like to ensure that the pepper remains coarse within this particular context․ Using tongs‚ I thoroughly coat the leaves all over with the sauce‚ and then I pile them high onto the bottom half․ I skillfully shave aged parmesan from a block using a vegetable peeler‚ and it gently lands over the warm chicken while softening at the edges․
Carefully slice into the pastry using a serrated knife․ It maintains the layers intact without compressing them into a flat position․ These are arranged on plain white ceramic plates‚ placing the croissant top over the filling just prior to serving to the table‚ as the cold lettuce rests against the warm chicken․
Why you'll love this recipe
- Large bakery croissants with airy layers hold the filling within them‚ and their dark brown crust creates a firm shell․
- One pound of chicken breast provides a sufficient amount for making two lunch-size sandwiches․ It features thick slices of through each croissant․
- Inner romaine hearts provide a greater crunch compared to loose outer leaves when they come in contact with the dressing․
- Coarsely ground black pepper remains quite visible within the Caesar coating while bringing a sharp bite to the greens above․
- Shaving from an aged parmesan block in a culinary setting results in broad pieces․ These pieces soften while placed on the chicken․
- Chicken breast receives olive oil before going into the pan․ It includes both kosher salt as well as garlic powder․
Ingredients
- •2 large butter croissants (about 4 oz or 115g each, sliced in half horizontally)
- •1 lb boneless, skinless chicken breasts (450g, pounded slightly for even cooking)
- •1 tbsp olive oil (15ml, for searing)
- •½ tsp kosher salt (3g)
- •½ tsp garlic powder (2g)
- •4 cups chopped romaine lettuce (180g, use crisp inner hearts)
- •½ cup creamy Caesar dressing (120ml, thick dressing)
- •½ tsp coarsely ground black pepper (1g)
- •¼ cup shaved aged parmesan cheese (25g)
Instructions
- 1
Set a cast-iron skillet or grill pan over medium-high heat for 3 minutes, until it is smoking slightly.
- 2
Rub the chicken breasts with the olive oil, kosher salt, and garlic powder.
- 3
Sear the chicken for 4 to 5 minutes per side without moving it, until light golden-brown sear marks form and the internal temperature reaches 165°F (74°C).
- 4
Move the chicken to a cutting board, rest it for 5 minutes, then cut it into thick slices.
- 5
Combine the chopped romaine, Caesar dressing, and coarsely ground black pepper in a large mixing bowl.
- 6
Toss with tongs until every leaf is heavily coated.
- 7
Slice the croissants in half horizontally with a serrated knife and place the bottom halves on plates.
- 8
Pile the dressed romaine onto the croissant bottoms, then arrange the sliced chicken over the lettuce.
- 9
Scatter the shaved aged parmesan over the warm chicken and place the croissant tops over the filling.
FAQ
Nutrition (per serving)
Calories
680
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