Food and Recipes Dish Sandwich Chicken Caesar Salad Sandwiches Recipe 5.0 (1) 1 Review This recipe, ideal for spring picnic sandwiches, weekday lunch at the office, or a weekend brunch with your book club, can be made in just 20 minutes, thanks to the convenience of a store-bought rotisserie chicken. The chicken salad mixture can be made a day ahead. Store in the refrigerator until you are ready to assemble the sandwiches. You can use your favorite sandwich rolls instead of mini baguettes, but be sure to add the garlic mayonnaise and toast the bread.If you prefer the ability to control the amount of spices and seasonings on your food, spend a Sunday afternoon roasting a chicken or two (your house will smell wonderful!) This way, you can chop, shred, and store the chicken for use the following week in casseroles, soups, and salads. Plus, you get the added bonus of having the makings of a delicious and savory homemade chicken stock in the pan. The Caesar dressing in this recipe can be used in other recipes, as well. Bottle it up and pour it over a tossed green salad, or drizzle it over baked chicken pieces. By Pam Lolley Pam Lolley Pam Lolley developed and tested recipes for Southern Living Magazine in the Souths most trusted Test Kitchen for 19 years. She worked closely with the editors planning and packaging stories, collaborating with art and photo teams on food styling and recipe reproduction to ensure reader satisfaction, content quality control, and recipe authenticity history and cooking. Her area of expertise was baking and and pastry development and she acted as the point person for these areas in the Test Kitchen. With 30+ years of experience in the culinary field, Pam created and tested 1000s of recipes for Southern Living. Southern Living's editorial guidelines Published on March 6, 2019 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Causey; Prop Styling: Christine Keely; Food Styling: Torie Cox Active Time: 20 mins Total Time: 20 mins Yield: 4 serves Ingredients 3 cups shredded rotisserie chicken (from 1 chicken) 2 oil-packed anchovy fillets, finely chopped 1 garlic clove, minced 1 tablespoon fresh lemon juice 1 tablespoon red wine vinegar 1 teaspoon Dijon mustard 1/2 teaspoon Worcestershire sauce 1/4 teaspoon kosher salt 1/8 teaspoon black pepper 1/3 cup extra-virgin olive oil 1/2 ounce Parmesan cheese, grated (about 1⁄3 cup) 3 tablespoons mayonnaise 1/4 teaspoon garlic powder 4 mini baguettes (or 1 French bread baguette cut into 4 portions), split 4 romaine lettuce leaves Directions Place chicken in a medium bowl. Process anchovy fillets, garlic, lemon juice, red wine vinegar, mustard, Worcestershire sauce, salt, and pepper in a blender until smooth. Gradually add olive oil, and process until smooth; stir in Parmesan cheese. Pour dressing over chicken, and toss to coat. Stir together mayonnaise and garlic powder in a small bowl. Brush cut sides of bread evenly with mayonnaise mixture. Heat a large skillet over medium-high. Cook bread, cut side down, in hot skillet, until toasted and golden brown, about 2 minutes. Divide chicken mixture and lettuce leaves evenly among bottoms of toasted bread; cover with bread tops. Rate it Print