Whole Grain Chicken Caesar Sandwich

As promised last week, I have a round 2 recipe from the leftover roasted chicken that we first used in our homemade chicken noodle soup.

I first started making these sandwiches when Andrew and I began our vacation road trips back home to Illinois a handful of years ago. They are so good that you’ll want to make an excuse to go on vacation this week!

{Who needs an excuse for a vacation, right?!}

For road trips, we need something portable as well as something I could make ahead of time and still taste good a day or so later.

Of course, I’d love to stop at Panera but I do try to save money when I can. To top if off, you know it’s always going to be healthier even if you make the same thing at home.

That’s why this recipe is perfect. My husband loves Panera Chicken Caesar Sandwiches so when The Barefoot Contessa was making a Chicken Caesar Club on one of my all time favorite cooking shows, I knew I had the perfect recipe to twist and make it more nutritious yet just as delicious.

So how did this recipe get twisted?

Well first, let’s start with the bread. I used 100% whole grain bread, but to keep the cals in check, I chose thin slices. I love the nutty texture of seeds and grains and it helps to add some staying -power to carbs.

For the dressing, I used half Greek yogurt and half mayo than the original recipe and skipped the sun dried tomatoes to preserve the natural Caesar flavor {and because the hubster isn’t a fan of tomatoes}. I also added a bit more flavor with more garlic, freshly ground black pepper, and more anchovy paste.

When roasting the chicken, I also skipped seasoning the skin, because I knew it wouldn’t be used so there was no need to flavor it.

So basically that’s it. A dietitian-approved twisted recipe of a Food Network pro simply by adding fiber and whole grains, decreasing some of the amount of fat from the dressing while amping up the flavor from other ingredients.

Now, a note on the pancetta, I kept it as a splurge but you could definitely substitute it with bacon {preferably no nitrate or nitrite added} or omit it altogether like I did for lunch when I ran out. =)

Because there is a decent bit of sodium coming from the anchovy paste in the dressing and the Parmesan cheese, I would recommend omitting it completely if you have any type of sodium retention, high blood pressure, heart or kidney condition.

I love this sandwich for it’s flavor {first and foremost} but also it’s portability and longevity. Making it a great travel option, but also a great meal prep lunch option that you can assemble as needed throughout the week!

Here’s my full twisted recipe:

Whole Grain Chicken Caesar Sandwich

Serves: 4-6

Ingredients:

2 split (1 whole) chicken breasts, bone in, skin on

4 ounces thinly sliced pancetta

4 garlic cloves, chopped

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon anchovy paste

1 teaspoon Dijon mustard

1 lemon, juiced

1/4 cup olive oil mayonnaise

1/4 cup plain greek yogurt

freshly ground black pepper

12 slices 100% thin sliced Whole Grain bread

1/4 red onion, thinly sliced

4 ounces baby arugula, washed and spun dry

2 Parmesan, shaved

Directions:

Preheat the oven to 350 degrees F.

Roast the chicken on a sheet tray for 35 to 45 minutes until the skin as browned and the meat is thoroughly cooked. Allow to cool and then remove the skin, and thinly slice the breast meat.

Meanwhile, place a wire rack on a sheet tray, and roast the pancetta for 10 to 15 minutes, until crisp. Pat dry with a paper towel.

Prepare the dressing by pulsing the garlic, parsley, anchovy paste, mustard, lemon juice, mayo, yogurt, and a few cracks of freshly ground black pepper until smooth and well combined.

To assemble the sandwiches, first toast the slices of bread. Spread on about 1/2 tablespoon of dressing on each slice of bread. Top with a few slices of chicken, 1 slice of pancetta, sprinkling of red onion, arugula, Parmesan, and the second slice of bread.

Serve warm or store in airtight container in the fridge until needed.

Thanks for stopping by today! Have a great day!

xo,

Becca