Crispy Chicken Caesar Salad Party Sandwich

Ingredients

Caesar Dressing

• 1 ⅓ cup mayo
• ⅔ cup Greek yogurt (whole milk, unflavored/unsweetened)
• 2 oz parmigiano reggiano (freshly grated)
• Zest of 2 lemons
• ¼ cup lemon juice (fresh squeezed)
• 2 tsp minced garlic
• 2 tbsp EVOO
• 1 tbsp + 1 tsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 2 tsp anchovy paste
• 1 tsp kosher salt
• ½ tsp ground black pepper
• ½ tsp ground cayenne
• ½ cup collagen peptides (optional, unflavored/unsweetened)

Garlic Herb Butter

• 8 tbsp 1 stick salted butter (room temp)
• 2 tbsp fresh chopped parsley
• 1 tbsp minced garlic
• Kosher salt to taste

Chicken Cutlet

• https://diningwithskyler.com/giant-ground-chicken-cutlet-meal-prep/

The Rest

• 2 large heads of Romaine lettuce (chopped and washed/dried well)
• 24 ct Sweet Hawaiian Rolls
• 2 oz parmigiano reggiano (freshly grated + extra for the top of the buns)
• Avocado spray oil (for toasting buns)

Directions

1. Make the dressing. In a large bowl, combine all ingredients under Caesar Dressing and whisk to combine. If using collagen, I recommend blending all of the ingredients together, or whisking the collagen into a smaller amount of the mayo or Greek yogurt first to make sure you get all the lumps out. Cover and refrigerate till ready to use.
2. Make the herb butter. Add all the ingredients to a bowl and mash together until homogenous. Set aside.
3. Make the chicken cutlet. https://diningwithskyler.com/giant-ground-chicken-cutlet-meal-prep/
4. Prep and toast the buns. Heat a large griddle over medium heat, then spray with avocado oil. Add the bottom half of the buns to the pan, cut-side down and toast till golden brown. Repeat with top buns. If you don’t have a large griddle, you can broil the buns to toast. Just turn the buns cut-side up onto a large baking sheet and spray with avocado oil. Then broil until golden brown.
5. Dress the lettuce. Add around ½ cup of the dressing to the prepped lettuce and toss, adding more if needed till it’s dressed the way you want. Don’t overdress or the lettuce will get soggy, so er on the side of slightly less dressed if you’re not sure.
6. Assemble. Lay the toasted bottom buns cut-side up on a platter, then brush with the garlic herb butter. Slather an even layer of Caesar dressing on top of the herbed butter, then add your chicken cutlet. Spread your Caesar salad evenly over top of the chicken cutlet, then top with the additional 2 oz of freshly grated parm. Lather the cut-side of your top buns with more Caesar dressing, then invert on top of your party sandwich. Heat your remaining garlic herb butter so it’s slightly melted, then baste the tops of your buns. Grate a little more parm over top and that’s it!
7. Serve! Cut the sandwiches into individual portions and serve with any remaining Caesar dressing on the side. Enjoy!

Notes

• Nutrition includes all of the garlic herb butter and Caesar dressing (along with the ingredient amounts in Skyler’s chicken cutlet recipe). Calories especially will be less if not using all of those ingredients.
• For the cutlet, I accounted for 12 oz of panko breadcrumbs, 3 eggs, ½ cup of flour, and ¼ cup of avocado oil to spray on.

Micronutrient Highlights

91% vitamin K, 39% vitamin A, 22% vitamin B3. 20% vitamin B6 and folate