Ingredients
GARLIC BREAD BAGUETTE
- 4 small rolls (mini sub, baguette, sourdough or pane di casa)
- 80 g (23/4 oz) unsalted butter, at room temperature
- ½ tsp freshly minced garlic
- 1 tbsp finely chopped flat-leaf (Italian) parsley
- ½ tsp salt
- ½ cup (50 g) freshly grated parmesan (or shaved if you prefer)
CAESAR FILLING
- 1 cup (250 g) whole-egg mayonnaise
- ½ tsp freshly minced garlic
- 2 anchovy fillets, finely chopped (optional)
- 1 tbsp freshly squeezed lemon juice
- 1 tsp dijon mustard
- 1 tsp Worcestershire sauce
- ½ tsp salt
- ¼ tsp freshly cracked black pepper
- 1 whole cos (romaine) lettuce or 2 baby cos lettuces, shredded
- 4 Freezer-Friendly Chicken Schnitzels, cooked (see note 1)
- ½ cup (50 g) freshly grated parmesan, to serve
Instructions
- Preheat the oven grill (broiler) to high.
- Cut each roll in half lengthways.
- Arrange the slices facing up on a baking tray.
- Combine the butter with the garlic, parsley and salt.
- Spread the garlic butter mixture over both cut sides of the rolls. Sprinkle both sides with parmesan.
- Grill (broil) for 2–3 minutes or until crispy and golden.
- Meanwhile, to make the caesar filling, add the mayonnaise, garlic, anchovies (if using), lemon juice, mustard, Worcestershire sauce, salt and pepper in a large bowl. Whisk to combine, then tumble the cos lettuce in. Toss with tongs to coat generously in the dressing.
- To assemble, pile the toasted rolls with the chicken schnitzels, caesar salad and a generous sprinkle of parmesan. Serve immediately.
Notes
Note 1 – Thaw the frozen schnitzels overnight in the fridge.
Make Ahead
Garlic butter – Can be made up to 5 days in advance and stored in an airtight container in the fridge.
Caesar dressing – Can be made 2 days ahead and stored in an airtight container in the fridge.
Garlic bread – Can be prepped (buttered and topped with cheese) and stored in the fridge for up to 1 day before grilling.
Leftovers
Leftover schnitzels – Store in an airtight container in the fridge for up to 3 days. Reheat in a pan or oven to retain crispiness, or in the microwave for a quick option (the coating will soften).
Lettuce and dressing – These don’t store well once mixed, so if you want leftovers, keep them separate. Store lettuce for up to 5 days (see my fruit and veg storage tips article) and dressing for up to 2 days, refrigerated in an airtight container.
Garlic bread – Store refrigerated for up to 2 days in an airtight container. Can be reheated in the oven for 5 minutes at 200°C (400°F) (180°C/350°F fan-forced) to crisp up again.
Recipe source
Inspired by Rachaell Rampini’s Crunchy Chicken Caesar Sub. You can view the full recipe here.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Chicken, Family Favourites
- Method: Grill, Assemble
- Cuisine: Modern Australian