Crispy Chicken Caesar Sandwich
Crispy Chicken Caesar Sandwich
The irresistible combination of crispy plant based chicken, creamy homemade Caesar dressing, and crunchy romaine lettuce comes together in a warm, garlic buttered sandwich. It’s the perfect mix of crispy, creamy, and fresh in every bite. And the garlic butter is easy to make and so good on just about everything.
Serves 2
Ingredients
12” (30cm) Italian sub roll or French baguette
2 Plant Based Chicken Patties, frozen
1 Romaine Heart, chopped and rinsed
Caesar Dressing (recipe below)
Garlic Butter (recipe below)
Plant Based Parmesan Cheese
Garlic Butter (can be made day before)
1 stick (113g) Plant Based Butter slightly softened but not fully room temperature
3 cloves Garlic, crushed
1 Tbsp finely chopped Parsley
1/4 tsp Garlic Powder
Salt to taste
Caesar Dressing (can be made day before)
1 cup (130g) Raw Cashews, soaked
2/3 cup -1 cup (158ml - 237ml) Water
1/2 cup (45g) grated Vegan Parmesan
3 cloves Garlic, peeled
1/2 small Lemon, juiced (2 Tbsp /30ml)
1 Tbsp (15ml) Vegan Worcestershire Sauce
1 Tbsp (15g) Dijon Mustard
1 Tbsp (12g) Nutritional Yeast
1/4 tsp Salt
Pepper to taste
Note: the dressing can be made nut free by substituting raw sun flower seeds that have been soaked in hot water for 10 minutes.
Directions
1.Make the garlic butter:
Mix the softened butter with the crushed garlic, garlic powder, salt, and chopped parsley. Set aside or refrigerate if preparing in advance.
2.Prepare the Caesar dressing:
Soak the raw cashews in hot water (enough to cover) for 20–30 minutes. Drain and rinse, then add to a blender along with the garlic, nutritional yeast, salt, pepper, grated Parmesan, lemon juice, Worcestershire sauce, and water. Blend until smooth and creamy. Adjust water as needed for desired consistency. Set aside or refrigerate if preparing in advance.
3.Bake the chicken and toast the bread:
Bake the frozen plant based chicken patties according to package directions. Slice the sub roll or baguette lengthwise and spread a generous amount of garlic butter on each side. Place on a baking sheet and toast in the oven during the last 5–6 minutes of the chicken’s cooking time.
4.Make the Caesar salad:
While the chicken bakes, add the chopped, washed romaine to a large bowl. Toss with about 1/4 cup of dressing (or to taste). Add grated Parmesan and a pinch of black pepper, then toss well. Set aside.
5.Assemble the sandwich:
Cut each chicken patty in half. Pile on as muchCaesar salad as you like onto one side of the toasted garlic bread. Top with the chicken and grated vegan Parmesan. Close the sandwich and cut in half.
