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Caesar Grilled Chicken And Vegetable Filling
Ingredients
- Marinade/Dressing
- 1 lrg cloves garlic peeled and chopped (1 to 2)
- 3 x anchovy fillets finely chopped (optional)
- 2 Tbsp. lemon juice
- 2 Tbsp. Dijon-style mustard
- 2 tsp Worcestershire sauce
- 1/4 c. lowfat sour cream
- 3/4 c. extra virgin olive oil
- 1 c. grated Parmesan or possibly Pecorino Romano cheese
- 1 tsp coarsely grnd black pepper Filling
- 1 lb boneless chicken breasts or possibly thighs
- 1 x red pepper quartered
- 1 lrg onion peeled and sliced in - 1 1/2 inch slices
- 1 med zucchini sliced crosswise into 1/4-inch thick slices romaine lettuce shredded
Directions
- Marinade and Dressing: Stir together the chopped garlic, lemon juice, mustard, chopped anchovy, Worcestershire sauce and lowfat sour cream. Whisk in the extra virgin olive oil. Stir in the Parmesan cheese and grnd black pepper. You may do all of this in the food processor by processing together the garlic, lemon juice, anchovy or possibly Worcestershire sauce, and lowfat sour cream. Drizzle the extra virgin olive oil through the feed tube with the motor running, then gently pulse in the Parmesan and black pepper.
- Filling: Use about 1/4 of the dressing to marinate the chicken and vegetables for 30 min. Throw away the marinade, then grill the chicken and vegetables over medium coals till done (or possibly saute/fry them in a skillet). Cold, then slice the chicken and cut the vegetables into bite-size pcs. Toss the meat mix with shredded romaine lettuce, using as much romaine as you like to "stretch" the chicken. Fold in the remaining dressing to taste.
- Note: Vegetables and chicken may be grilled ahead, then refrigerated till ready to serve; tosses with lettuce and dressing at the last minute.
- Assembly: Spoon some of the filling down the center of each bread and serve immediately.
- Yield: 8 sandwiches.
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