Grilled Chicken and Kale Caesar Brick-Pressed Sandwiches
In this satisfying, do-ahead sandwich, the kale salad gets more flavorful and tender as it sits. It's perfect for a picnic!
- Preparation Time25 mins
- Cooking Time40 mins
1. Preheat a grill pan over medium-high heat. Put the chicken breasts in a medium bowl. Sprinkle with 3/4 teaspoon salt, a few grinds of pepper, and a drizzle of olive oil; toss to coat. Let sit at room temperature for 15 minutes.
2. Meanwhile, preheat the oven to 175°C. Line a baking sheet with parchment and arrange the bacon strips on top. Bake, flipping once halfway through, until the bacon is golden brown and crisp, about 25 minutes. Transfer to a paper-towel lined plate.
3. Grill the chicken until an instant-read thermometer inserted in the middle of the chicken reads 165 degrees F, 6 to 8 minutes per side. Let cool, then slice thinly across the grain.
4. Slice the sourdough loaf in half horizontally and lay the two halves cut-side up. Scoop out some of the bread from both halves and reserve for another use.
5. Whisk the mayonnaise, Parmesan, anchovies, garlic, lemon zest and juice, 1/4 teaspoon salt, a few grinds of black pepper and the remaining 2 tablespoons olive oil together in a small bowl. Remove 1/4 cup of the dressing and add it to a large bowl along with the kale. Toss to coat and season to taste with more salt and pepper.
6. Spread the remaining salad dressing on both halves of the bread. Building on the bottom half, layer half the kale salad, bacon, sliced chicken, and a sprinkle of salt. Place the radishes on top of the chicken in a single layer, then add the cucumber in a single layer. Scoop the remaining kale salad into the top half of the bread, and place on top of the sandwich. Wrap tightly in parchment, wax paper or plastic wrap and secure with twine if necessary. Place a brick (see Cook's Note) or cast-iron skillet on top for at least 3 hours to flatten, refrigerated. About 45 minutes before serving, bring the sandwich to room temperature.
Copyright 2016 Television Food Network, G.P. All rights reserved.
Cook's Note: To save time, pick up grilled chicken breasts, which are available at most supermarket deli counters.
A brick that weighs about 4 pounds works best for this sandwich. Wrap it in foil to protect kitchen surfaces, if desired.
From Food Network Kitchen
Other recipes with chicken
Tom Aiken's Gravy
15-Minute Asian Rice Salad
Grilled Chicken with Spinach and Pine Nut Pesto
Asparagus and Bread Soup with Pancetta
Yakitori (chicken on skewers) by ROKU
Spinach Salad with Fried Egg, Bacon and Mushrooms
Grilled Tuscan Chicken
Rump of Lamb with a Fresh Mint Sauce
Mint Mustard Gravy
Chicken and Broccoli Stir-Fry
Curried Chicken with Watercress
Asparagus and Chicken Stir-fry
Grilled Chickpea Polenta Cakes with Chive Oil and Lemon
Charred Vegetable and Couscous Salad
Chicken, Broccoli and Cheese Casserole
Griddled Chicken with Courgettes
Lemon Roasted Chicken Salad Wrap
Slow Roast Lamb
Chicken Kebabs with No-Cook Peach Chutney
Creamy Chicken and Mushroom Pancakes
Other recipes with bacon
Roasted Parsnips with Cheese and Bacon
25-Minute Cod with Lentils
Broiled Porterhouse with Roasted Garlic and Lemon
Egg-and-Kimchi Rice Bowls
Spinach Salad with Fried Egg, Bacon and Mushrooms
Bacon and Broccoli Rice Bowl
Creamy Broccoli Salad
Leek, Bacon, and Gruyere Crustless Quiche
Toad in the Hole with Gorgonzola and Cumberland Sausages
Microwave Red Cabbage with Bacon and Caraway Seeds
Wilted Spinach Salad with Hot Bacon Dressing
The Ultimate Turkey Gobbler Sandwich with Cranberry Mayo
Turkey Strudel with Wild Mushrooms and Chestnuts
Sticky Bacon-Wrapped Brussels Sprouts
Brussels Sprouts with Chestnuts
Baked Brie with Cranberry-Pecan-Bacon Crumble
Smokey apple cinnamon meatloaf
Diners, Drive-Ins, And Dives
Guy Fieri takes a cross-country road trip to visit some of America's classic "greasy spoon" restaurants that have been doing it right for decades.
Man V. Food
A culinary tour across America, checking out the best diners, looking for great food and tackling the nation's largest and most fiery eating challenges.
Spring Baking Championship
Top bakers compete in exciting challenges inspired by the beauty of spring.
When restaurant owners suspect employees of not doing their jobs, or generally doing lousy work, they call in the Mystery Diners. What will they find?
Turning a failing restaurant around is a daunting task under the best of circumstances; attempting to do it in just two days and with a limited budget seems an impossible task. But chef Robert Irvine is ready to take on the challenge.
The Pioneer Woman
Award winning blogger and former city girl Ree Drummond shares her special brand of home cooking, from throw-together meals to elegant creations.
James Martin's French Adventure
James Martin takes a road trip to explore the very best in French cuisine.
Best Baker In America
Skilled bakers are challenged to use their style and technical abilities to make stunning, tasty treats. The baker that impresses the judges the most takes home a cash prize and the title of Best Baker in America.
Bizarre Foods: Delicious Destinations
Chef Andrew Zimmern discovers the legendary foods that define a location.
Holiday Baking Championship
Eight bakers show off their family traditions and superb baking skills. They must prove their abilities in front of judges Nancy Fuller, Duff Goldman and Lorraine Pascale.
The Hairy Bikers' Chicken & Egg
The Hairy Bikers hunt for the world’s greatest chicken and egg recipes.
Buddy Vs. Duff
Top bakers Buddy Valastro and Duff Goldman compete in a series of challenges to test their culinary expertise and end one of the greatest feuds in baking history. Who will win the ultimate showdown and take a slice of victory?
Barefoot Contessa: Back To Basics
Self-taught cooking queen, Ina Garten, shares her delicious, simple and unique recipes. Her dishes are perfect for celebrations and family dinners.
Girl Meets Farm
Cookbook author and food blogger, Molly Yeh, makes delicious dishes inspired by her Jewish and Chinese heritage in her farmhouse kitchen in the Midwest.
Delivery: All-Star Noodles
Three all-star chefs compete in a home kitchen noodle competition. Each chef flips a coin to determine whether they use high or low-priced items.
Mary boards one of the Royal Navy’s mightiest warships, the HMS Defender. As the crew take part in a war training exercise, Mary helps out the hard-working kitchen team.
Mary explores the bustling food markets in Marrakech, Morocco. Back in the kitchen, she prepares lamb tagine, a spicy carrot hummus and a fresh summer salad.
Guy and Hunter Fieri turn three GGG judges into competitors in their own kitchens. Each chef receives the ingredients to make a lumberjack breakfast.
Mary is in Dorset to attend her first-ever music festival! She explores the variety of food stalls on offer and later rocks out on stage with singer Rick Astley.
Mary begins her culinary adventure in Rome, where she witnesses some speedy pasta makers in action. Plus, she meets a daring chef who has reinvented the traditional pizza.
Brooklyn, New York
Casey Webb’s quest takes him to Brooklyn for a barbeque and deli feast. Plus, he samples an Italian seafood staple and takes on a spicy shrimp challenge.
Newark, New Jersey
Casey Webb heads to go home state, New Jersey! He samples an iconic Italian hot dog, a Portuguese pork sandwich and takes part in a taco challenge.
Delivery: DDD OGs
Guy and Hunter Fieri send out a big box of groceries to three diner chefs. They must make a classic takeaway dish using an unusual kitchen gadget.
The Northern Plains
The seven bakers put their own spin on South Dakota’s kuchen. Then for the bake-off challenge they make a new dessert with Minnesota’s scotcheroo ingredients.
From Europe To Asia
Guy finds righteous ramen in Millcreek, Utah, artichoke parmesan soup in Grand Junction, Colorado, and stuffed cabbage and schnitzel in Albuquerque, New Mexico.
Delivery: One Box Only
Guy and Hunter send only one box of groceries to three winning chefs. They must use the same 15 items in both a hot lunch and Sunday supper.
Delivery: All-Star Holiday
Guy and Hunter recruit three all-star chefs to play holiday games in their home kitchens. The chefs must cook up two different seasonal dishes.
Delivery: All-Star Hanukkah
Guy and his son, Hunter send ingredients and food challenges for a Hanukkah competition at home. They must turn eight leftover items into a meal.
Classic And Comfort
Guy Fieri's comfort-filled joy ride takes him to Draper, Utah, for fried chicken and grits and then heads to Nashville for vegan chorizo.
Tacos, Tots And Chops
Guy Fieri's enjoying a real deal Reuben in Grand Junction, Colorado, next-level tacos in Salt Lake City and Middle Eastern specialties in Nashville.
Delivery: Double Trouble
Guy Fieri and his son, Hunter send three all-star chefs two boxes of groceries and challenge them to reinvent classic food duos!
Inspired by a visit to the Caledonian Forest in Scotland, Mary makes some hearty meals. She shares her recipes for a warming hotpot and a tasty puff pastry tart.
Mary begins her culinary exploration of Yorkshire by sampling some classic dishes in the ancient seaport of Whitby. Later, she visits a world-renowned smokehouse.