Grilled Chicken and Kale Caesar Pressed Sandwich: Ishraq Ahmed Hashmi

Grilled Chicken and Kale Caesar Pressed Sandwich is one of the rich and tasty sandwiches that contain pressed and healthy ingredients.

Grilled chicken, succulent; kale, rich in iron, whipped up in a Caesar dressing; bacon, crisp – all stuffed in-between bread slices which when combined produce fabulous melodies on the tongue. This sandwich is good in protein, especially from chicken meat; vitamins and minerals from kale, and healthy fats from the olive oil that was used in the Caesar dressing. Consume a meal that would make you feel good about yourself as you remain healthy.

 •         Level: Easy

 •         Total: Currently, it takes approximately 5 hours and 5 minutes to complete a shirt or any garment, this time also includes the time spent resting and pressing the garment.

 •         Active: 25 min

 •         Yield: 8 servings

 •         Nutrition Info

This is one scrumptious, make-ahead sandwich, and the kale salad tastes even better and has more melt-in-your-mouth texture the next day. Oh, it is great to take on a picnic!

 

Making the Recipes

1. Place a grill pan on the stove and turn on the heat to medium-high. Place the chicken breasts in a medium-sized bowl. Sprinkle with 3/4 teaspoon salt, the ground pepper, and some olive oil; toss to coat. Leave to stand at room temperature for fifteen minutes.

2. At the same time, let the oven heat up to 375F by setting the thermostat accordingly, then place a sheet of parchment paper on top of a baking sheet, and lay the bacon strips on it. Bake turning once halfway through, until the bacon is golden brown and crispy, around 25 minutes. Transfer to a paper-towel-lined plate.

3. Bake the chicken over the hot grill, flipping it over once in the middle, until it is cooked through, about 6 to 8 minutes per side or until an instant-read thermometer inserted in the middle of the chicken shows that it is 165 degrees F. Allow to cool, and then cut with a sharp knife into thin pieces, and perpendicular to the fibers.

4. Cut the sourdough loaf in half crosswise and place each half, with the cut side up. Remove a little portion of the bread in both halves and set aside to be used later.

5. In another bowl, beat the mayonnaise, Parmesan, mashed anchovies, garlic, lemon rind, and juice, 1/4 tsp salt, a few turns of the black pepper, and the rest of the olive oil. Take a quarter cup of the dressing and then place it aside and pour the remaining into another bowl then add the kale. Toss to coat the mussels and then season to taste with more salt and pepper on the contrary.

6. Drizzle the remaining dressing on the two sides of this bread. Starting with the base, layer half the kale salad, bacon, and chicken sliced and season with salt on the second layer. Lay these radishes over the chicken in a single layer, then add this cucumber in a single layer. Spoon the remainder of the kale salad into the top part of the bread and put it on top of the sandwiches. After placing in a row, cover well with parchment, wax paper, or plastic wrap and use twine, if needed. Make sure that is flattened for at least three hours with a brick (see Cook’s Note) or cast-iron skillet, chilled. Finally, around 45 minutes before the sandwich is to be served, make sure you take it out of the refrigerator and let it warm at room temperature.

 

Cook’s Note

Since you are pressed for time, get ready-to-eat grilled chicken breasts found in most supermarkets’ food departments. A brick that is about 4 pounds is recommended for this sandwich. It may be wrapped with foil if it is preferred for kitchen counters and other surfaces to not be stained.

 

 Ingredients

1.      Two boneless skinless chicken breasts that should total about one pound.

2.     Kosher salt and black pepper, ground at the last minute.

3.     2 tbsp Extra-virgin olive oil and more for drizzling

4.     6 slices of thick-cut bacon approximately 200- 250 grams.

5.     8-inch round sourdough loaf

6.     1/2 cup mayonnaise

7.      1/4 cup grated Parmesan

8.     2 small tins of anchovies in oil; drained and finely flaked

9.     1 small clove garlic, grated

10. Juice of one lemon and the zest of one lemon.

11.  8 kale leaves, washed and with stems stripped off and the leafy parts chopped fine.

12. 5 radishes, thinly sliced

13. A medium 1/2 English cucumber, which needs to be thinly sliced on the bias, in other words diagonally.