A party sub is a big sandwich that gets sliced up to serve lots of people. Ree has gone down the chicken Caesar route for her filling, but there are lots of other options, such as steak or an Italian style filling.
| Level: | Easy |
| Total: | 45 min |
| Active: | 40 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1/2 cup mayonnaise
- 1/3 cup grated Parmesan
- Pinch kosher salt
- Big pinch freshly ground black pepper
- 1 tablespoon Dijon mustard
- 2 anchovy fillets
- 1 clove garlic, minced
- Juice of 1 lemon
- 4 chicken cutlets
- 3 tablespoons pesto
- 1 lemon, zested
- Pinch kosher salt
- Pinch freshly ground black pepper
- 1 baguette
- 1/4 cup olive oil
- 1 cup shredded Parmesan
- 1/2 cup jarred roasted red bell peppers
- 2 cups thinly sliced romaine lettuce
Instructions
- Preheat a grill pan over a medium-high heat. Preheat the broiler.
- For the Caesar dressing: Add the mayonnaise, Parmesan, salt, pepper, mustard, anchovies, garlic and lemon juice to a food processor. Process until smooth. Set aside.
- For the herby chicken: Place the chicken cutlets in a bowl with the pesto, lemon zest, salt and pepper and toss until thoroughly coated. Place on the grill. Cook through, 3 to 4 minutes per side. Remove to a plate and let rest.
- For the Parmesan sub roll: Halve the baguette lengthwise. Open and drizzle with the olive oil. Sprinkle over the Parmesan, spreading it in an even layer. Place under the broiler until golden brown and toasted, 3 to 4 minutes.
- Build the sandwich by spreading a few spoonfuls of Caesar dressing over the cut side of each baguette half. Arrange the grilled chicken cutlets along the bread. Top with a layer of the peppers.
- In a separate bowl, dress the romaine generously with a few spoonfuls of Caesar dressing. Add the romaine to the sandwich and top with the other half of the baguette.
- Place toothpicks through the sandwich every couple of inches, to help keep it together. Serve whole with a knife or cut into slices and serve.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 446 |
| Total Fat | 25 g |
| Saturated Fat | 6 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 36 g |
| Cholesterol | 98 mg |
| Sodium | 629 mg |
Reviews
This is SO good! I grilled the chicken and the cut sides of the bread (it’s 113 degrees hot here today) so that meant no Parm on the bread but it was still really, really, REALLY good!
Another delicious recipe from Ree. We love anything creamy Caesar in this house so when I saw this I had to try it. I now keep some of this dressing in the fridge along with some cleaned romaine, grilled chicken and homemade croutons. The young adults in my house eat it up. I use anchovy paste in a tube. I don’t have to waste leftover anchovies that way. None of us really love roasted red peppers so we substitute slices of sweet honey bomb tomatoes. Try this one!
Absolutely delicious! I made it without the anchovies and we loved it! Highly recommend!
My husband loves Caesar salad so I had to make this. He loved it! So delicious! I made the dressing and chicken ahead of time so it was really quick when I made the sandwich on football Sunday.
Someone mentioned there were no directions, but there are detailed directions below the ingredients.
This recipe does list ingredients, but however, there are no directions listed.
How are we supposed to make us if we don’t have directions?
How are we supposed to make us if we don’t have directions?
Very easy and great tasting