Ingredients:
5 tablespoons mayonnaise
6 tablespoons parmesan cheese, freshly grated
3 anchovy fillets, minced
1 clove garlic, minced
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon olive oil
4 medium boneless skinless chicken breast halves, flattened slightly,tenders reserved separately
4 sandwich buns, split
1 bunch arugula, large stems removed
Directions:
In a small bowl, blend the mayonnaise, parmesan, anchovies, garlic, mustard, lemon juice and 1/4 tsp pepper.
Brush a grill pan or cast iron skillet with 1 tsp of the olive oil and heat (or fire up the bbq).
Brush the chicken breasts and tenders on both sides with the remaining 2 tsps oil and season with salt and pepper.
Grill the breasts over high heat, turning once, until browned and cooked through, about 3 minutes per side.
Let rest for 5 minutes.
Grill the tenders, turning once, until browned and cooked through, about 2 minutes per side.
Cut the tenders in half lengthwise.
Slice the breasts diagonally 1/2 inch thick.
Spread the Caesar mayonnaise on the top and bottom half of each roll.
Arrange a sliced chicken breast and tender on the bottom half of the roll, cover with arugula and close.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.