Coastal Mains
Grilled Chicken Caesar Baguettes
The Strategy:
Create a spectacular hot sandwich by layering grilled garlic-herb chicken breasts and grilled romaine lettuce quarters on toasted, Parmesan-crusted baguettes. Drizzle with a homemade Caesar dressing and a rich Parmesan-sour cream sauce, then broil until bubbly and golden. It is a warm, flavorful twist on a classic Caesar salad.
Ingredients
- 10 whole garlic cloves
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 (2-ounce) tin anchovies, packed in oil, drained
- Juice of 1 medium lemon, about 2 tablespoons
- ¾ cup aged balsamic vinegar
- ½ cup olive oil
- ½ teaspoon kosher salt
- ½ teaspoon coarse black pepper
- 1 loaf artisanal bread, cut lengthwise into 1-inch slices, about 6
- 1 teaspoon garlic powder
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 2 ounces grated Parmesan cheese
- 2 ounces Parmesan cheese, grated, about ½ cup
- ½ cup sour cream
- ¼ cup homemade or prepared mayonnaise
- 2 large boneless-skinless chicken breasts
- 2 tablespoons olive oil
- 1 large head romaine lettuce, washed and dried
Instructions
- Place the garlic cloves, mustard, Worcestershire, anchovies, lemon juice, and balsamic vinegar into a blender.
- Pulse to blend. With the machine running, slowly pour in the olive oil.
- Add salt and pepper and pulse again.
- Pour into an airtight container.
- Preheat the oven to 350°. Lay the bread slices onto a baking sheet.
- Stir the garlic powder into the olive oil.
- Brush the tops of the bread slices with the oil.
- Sprinkle with Parmesan cheese and oregano.
- Bake until the bread is crisp and toasty, about 8 minutes.
- Whisk together the cheese, sour cream and mayonnaise.
- Heat a grill pan over medium high heat.
- Season the chicken with salt and pepper and drizzle with olive oil.
- Grill, turning once, until cooked through, about 8 to 10 minutes depending on thickness.
- Transfer to a platter to rest.
- Cut the Romaine head into quarters lengthwise.
- Remove the outer leaves.
- Brush the cut side with olive oil and place into the grill pan. Watch closely so the leaves do not burn.
- Brush the other side of the leaves with olive oil. Use tongs to turn the leaves. Both sides will have grill marks. The whole process takes about 1 minute.
- Remove the lettuce from the pan.
- Set the oven temperature to broil.
- Divide the lettuce onto the toasts.
- Cut the chicken breasts into slices and lay on top of the lettuce.
- Drizzle with a spoonful of Caesar dressing.
- Spread each with the Parmesan sauce.
- Sprinkle with pepper and one last drizzle of salad dressing.
- Heat the oven on the broil setting.
- Cook until the toasts are golden, and the sauce on top is brown and bubbly, about 3 to 4 minutes.
- Divide each baguette in half diagonally.
- Serve warm.
The full recipe lives in the Vault
Ingredients, step-by-step method, and every chef-tested detail are reserved for members of the Estate Registry.
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Sunday Swaps
These grilled chicken baguettes are fab with any kind of dressing, really – especially blue cheese!
Make your own blue cheese dressing by combining blue or gorgonzola cheese, sour cream, mayonnaise, fresh lemon juice and fresh herbs like dill or chives. Use a blender or food processor to make the dip as smooth or as chunky as you like.
The Heart of the Table
These golden, bubbling baguettes bring a sense of savory indulgence to the table, drawing everyone close with the comforting scent of toasted Parmesan. The unique look of grilled romaine and sliced chicken makes the meal feel special and inviting.
- a heavy-gauge tri-ply stainless steel shallow sauté pan
- a seamless, high-heat resistant silicone spatula in a soft slate grey
- a pre-seasoned double-burner cast-iron grill pan with high ridges
- a pair of hand-carved olivewood serving tongs with a polished finish
- a heavy-duty die-cast aluminum lemon squeezer with an enamel finish
- a solid copper balloon whisk to perfectly aerate ingredients
Neighborly Grace
- THE PRESENTATION: Slice the warm baguettes diagonally and serve them on a dark slate tray, garnishing with a few extra shavings of aged Parmesan cheese.
- THE POUR: Pair with a warm, crisp Pinot Grigio or a sparkling water with a splash of fresh lemon juice.
- THE VIBE: Covered Veranda. The cool evening breeze, the warm glow of string lights, and the bubbling baguettes set a sophisticated yet cozy dinner mood.
