A Perfect Grilled Chicken Sandwich!
Print Recipe
Print Recipe
Today I made a grilled chicken caesar sandwich on the Chud Grill with homemade garlic buns. It’s a bite of pure happiness! Tender, juicy, crunchy and a week night dinner game changer! Safe to say I will be making these again!
Buns
- 185 g milk
- 10 g yeast
- 1 egg yolk
- 2 whole eggs
- 50 g sugar
- 460 g flour
- 14 g dough conditioner (optional)
- 8 g salt
- 42 g softened butter
- 1 egg, beaten (for egg wash)
Garlic Butter
- 2 sticks butter
- Crushed garlic (as much as you like)
- Dried or fresh parsley
Caesar Dressing
- 2 egg yolks
- 20 g Dijon mustard
- 3 cloves garlic
- 8 anchovy fillets
- Juice of 1 lemon
- 12 g red wine or red wine vinegar
- 20 g Worcestershire sauce
- Freshly ground black pepper
- 200 g avocado oil
- 50 g freshly grated Parmesan
Parm Crisps
Chicken & Assembly
- Boneless, skinless chicken breasts
- Poultry seasoning (e.g., Chud’s Poultry)
- Romaine lettuce, chopped
- Buns (from above)
- Garlic butter (from above)
- Caesar dressing (from above)
Parm crisps (from above)
- Take your chicken and pat it dryyy, trim, split for sandwich size, and lightly pound to an even thickness.
- Season both sides with poultry seasoning and chill briefly.
- Fire up the pit.
- Cook the chicken quickly, flipping as needed, until the thickest part reaches 165°F, about 5 minutes total depending on thickness.
- Brush with garlic butter once it’s off the heat and slightly cooled.
- Split buns, brush cut sides with garlic butter, and toast until golden.
- Toss chopped romaine with enough Caesar dressing to coat.
- Spread a little dressing on the bottom bun, add the dressed romaine, set the chicken on top, crown with a Parmesan crisp, spread dressing on the top bun, and close the sandwich.
- Enjoy!
Garlic Buns
- Combine milk, yeast, egg yolk, whole eggs, and sugar in a stand mixer bowl and mix until combined.
- Add flour, dough conditioner, and salt; mix until shaggy dough forms.
- Work in the softened butter, then knead until a smooth dough ball forms (about 6–8 minutes).
- Place in a greased bowl, cover, and let rise until doubled, about 90 minutes.
- Degas the dough, portion into 90 g balls, and shape into smooth, seam-free rounds.
- Set on a lined baking sheet, cover, and let rise again until puffy, about 30 minutes.
- Brush with egg wash and bake at 375°F until golden, about 30 minutes.
- Brush hot buns with garlic butter and cool on a wire rack.
Garlic Butter
- Melt the butter gently in a small pot.
- Stir in crushed garlic and dried parsley; let the garlic toast lightly for a couple of minutes.
- Set aside to infuse.
Caesar Dressing
- In a food processor, blend egg yolks, Dijon, and garlic until frothy.
- Add anchovies, lemon juice, red wine/red wine vinegar, Worcestershire, and plenty of black pepper; blend smooth.
- With the processor running, slowly stream in the avocado oil to emulsify.
- Pulse in the Parmesan; taste and adjust seasoning.
Parm Crisps
- Place a ring mold on a Silpat-lined baking sheet and add a thin, even layer of grated Parmesan; lift the ring and repeat to form more rounds.
- Bake at 375°F until golden and lacy, about 10–15 minutes.
- Cool on the sheet until set, about 5–10 minutes.
