These sandwiches always appear on a busy, hot summer day. Tasting very much like the Chicken Caesar Salad but with a grilled bun.
Grilled Chicken Caesar Sandwich
Very low Carb, except for the bun, this recipe easily makes a meal for 2 – 3 people, with salad on the side.
Ingredients
- 2 – 3 large chicken breasts 0 CHO
- 2 tsp. Gluten Free Worcestershire Sauce (1 CHO/tsp.) 2 CHO
- 1 TBSP Dijon Mustard 0 CHO
- 2 TBSP lemon juice 0 CHO
- 1/8 tsp. garlic, minced 0 CHO
- ¼ tsp. pepper 0 CHO
- 1/3 cup olive oil 0 CHO
- 6 TBSP (76 gr) Hellman’s Real Mayonnaise 0 CHO
- 3 TBSP (30 gr) Parmesan Cheese, grated + more to garnish 0 CHO
- 4 chopped and smashed large anchovies 0 CHO
- 8 cups Hearts of Romaine lettuce, chopped 0 CHO
- *Buns – CHO will depend on your product
TOTAL CHO 2 CHO
Instructions
- Place Dijon, Worcestershire Sauce, minced garlic, lemon juice and pepper in a small mixing dish.
- Slowly pour in olive oil and whisk continually until incorporated.
- Set half the marinade aside for the salad. This should be about ¼ cup.
- Place chicken breasts in a large Zip Lock bag and pour in the remaining half of the marinade. Marinate for up to 4 hours, and no less than 1 hour.
- Add mayonnaise, Parmesan, and smashed anchovies to the remaining marinade. Whisk to incorporate and place in the refrigerator, covered until ready to serve.
- Grill chicken breasts until cooked through.
Toss reserved marinade with chopped romaine and grill buns cut side down. Garnish salad with more Parmesan if desired.
- Serve immediately and sit somewhere preferably outside.
