Southwestern Julio Caesar Salad Sandwiches

Name: Southwestern Julio Caesar Salad Sandwiches
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 2 boneless skinless chicken breasts; 2 tablespoons extra virgin olive oil; 1 lime, juice of; 1 teaspoon dry oregano; 1/2 teaspoon salt; 1/2 teaspoon fresh ground pepper; 1 tablespoon taco seasoning, such as Lawry's; 1/2 cup mayonnaise; 1/2 cup sour cream (low fat is okay); 1/2 cup parmesan cheese; 1/4 cup parmesan cheese, shredded; 2 tablespoons red wine vinegar; 1 -2 canned anchovy; 1 tablespoon fresh cilantro leaves; 1/2 tablespoon crushed garlic; 1 chipotle chile in adobo; 1 teaspoon adobo sauce; 1 teaspoon Dijon mustard; 1 dash Worcestershire sauce; 1 dash Tabasco sauce; 1 loaf sourdough bread, cut in half lengthwise; 2 cups romaine lettuce, washed and chopped; 1/2 cup garlic-flavored croutons or 1/2 cup caesar-flavor croutons; 1/2 cup Italian cheese blend, shredded

Submitted by CookinCowgirl

"This sandwich of mine won endorsement by "Better Homes and Gardens." It's a good sandwich for those of you who like the smoky flavor of chipolte peppers."

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Ready In:: 45mins
Ingredients:: 24
Serves:: 4

ingredients

Marinade for the Chicken
2 boneless skinless chicken breasts
2 tablespoons extra virgin olive oil
1 lime, juice of
1 teaspoon dry oregano
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon fresh ground pepper
1 tablespoon taco seasoning, such as Lawry's
Julio Cesar Dressing
¹⁄₂ cup mayonnaise
¹⁄₂ cup sour cream (low fat is okay)
¹⁄₂ cup parmesan cheese
¹⁄₄ cup parmesan cheese, shredded
2 tablespoons red wine vinegar
1 -2 canned anchovy
1 tablespoon fresh cilantro leaves
¹⁄₂ tablespoon crushed garlic
1 chipotle chile in adobo
1 teaspoon adobo sauce
1 teaspoon Dijon mustard
1 dash Worcestershire sauce
1 dash Tabasco sauce
1 loaf sourdough bread, cut in half lengthwise
2 cups romaine lettuce, washed and chopped
¹⁄₂ cup garlic-flavored croutons or 1/2 cup caesar-flavor croutons
¹⁄₂ cup Italian cheese blend, shredded

directions

Prepare the marinade and place the chicken pieces in it. Refrigerate for 2 hours.
Prepare the dressing and refrigerate it.
Grill the chicken for 5-8 minutes on each side, discarding the marinade, and cut the chicken into strips.
Toss the chicken with 3/4 of the dressing and the lettuce and croutons.
Cut an oblong loaf of sourdough bread in half length-wise, and slather the rest of the dressing on the top side.
Sprinkle the Italian Cheese Blend over the dressing.
Place the tossed salad on the bottom half, and press down.
Cut the sandwich into 4 pieces and serve.

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RECIPE SUBMITTED BY

CookinCowgirl

Own a small catering company in Dallas called "Cookin Cowgirls," specializing in Tex-Mex, Southwestern, American regional, BBQ, and tropical foods. Grew up riding horses, but can hardly haul my big *** up on one now. The name for my company was my brother's idea. Having been in corporate America for years, now that I'm older, I have zero interest in the rat race, and only work when I have to. I am a former screenwriter, with 3 movies produced, but prefer cooking. I'm a movie buff, opera and golden oldies music lover, and a political junkie. For fun, I read mysteries and thrillers, watch old movies, and play with my birds, who otherwise would chew the condo down around my ears, if left to their own devices. Also, I am working on a Texas sauce/salsa/dressing cookbook I want to self-publish. I like to read cookbooks, but now mostly collect recipes off the net, especially virtualcities, epicurious, and now, recipezaar. The cookbook I have used recently the most is "American Classics." I love to create new recipes and kitchen test them on my hapless friends and relatives. Haven't lost anyone yet! Re: Food TV shows - I think Iron Chef is irritating, and Emeril is contrived. Would rather watch someone cook who isn't putting on a big performance.

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