Pinsa Caesar Chicken Sandwich

Are you ready for some chicken Caesar magic? Perfect chicken Caesar sandwich with juicy grilled chicken, crisp pinsa bread and a healthier, no egg Caesar dressing that will blow your mind.

Ingredients

Ingredients
Servings:
g
Pinsa Dough
tbsp
Olive Oil
g
Boneless Chicken Breast
tbsp
Vegetable Oil
g
Romain Lettuce
Avocado
Salt & Pepper to taste
Caesar Dip
Garlic Clove
tbsp
Capers
Anchovy Fillets
tbsp
Skyr Yoghurt
tsp
Whole Grain Dijon Mustard
g
Parmesan Cheese
tbsp
Lemon Juice
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. For the pinsa, take the fresh pinsa dough out of the refrigerator 15 minutes before processing and preheat the oven to 200 ºC. Prepare a baking sheet with parchment paper.
  2. In the meantime, rinse the chicken breast with cold water, pat dry and season with salt and pepper. Heat a griddle pan over high heat with vegetable oil and brown the chicken breast on both sides until cooked through. Slice and set aside.
  3. For the dip, peel and finely chop the garlic. Drain the capers and finely chop with the anchovies. Mix the garlic, capers and anchovies with the skyr, mustard, parmesan and lemon juice and season with salt and pepper.
  4. Core the lettuce, wash the leaves, shake dry and cut roughly. Halve the avocado, remove the core and peel. Cut the pulp of the avocado into even wedges.
  5. Dust the work surface with flour. Halve the dough with a knife, flatten both dough portions with floured hands and carefully pull apart at the edges to the desired size and thickness.
  6. Place both dough pieces on the prepared baking sheet and prebake for about 7-8 minutes. Then brush both loaves of bread with olive oil and bake until golden brown. Remove from oven and allow to cool.
  7. To assemble the sandwich, half the bread, spread a spoonful of the dressing, topped with lettuce, sliced chicken and avocado. Sandwich with another half of bread and serve.

Preparing In The Kitchen
  1. For the pinsa, take the fresh pinsa dough out of the refrigerator 15 minutes before processing and preheat the oven to 200 ºC. Prepare a baking sheet with parchment paper.
  2. In the meantime, rinse the chicken breast with cold water, pat dry and season with salt and pepper. Heat a griddle pan over high heat with vegetable oil and brown the chicken breast on both sides until cooked through. Slice and set aside.
  3. For the dip, peel and finely chop the garlic. Drain the capers and finely chop with the anchovies. Mix the garlic, capers and anchovies with the skyr, mustard, parmesan and lemon juice and season with salt and pepper.
  4. Core the lettuce, wash the leaves, shake dry and cut roughly. Halve the avocado, remove the core and peel. Cut the pulp of the avocado into even wedges.
  5. Dust the work surface with flour. Halve the dough with a knife, flatten both dough portions with floured hands and carefully pull apart at the edges to the desired size and thickness.
  6. Place both dough pieces on the prepared baking sheet and prebake for about 7-8 minutes. Then brush both loaves of bread with olive oil and bake until golden brown. Remove from oven and allow to cool.
  7. To assemble the sandwich, half the bread, spread a spoonful of the dressing, topped with lettuce, sliced chicken and avocado. Sandwich with another half of bread and serve.

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