Inspired by the beloved salad, this delightful tea sandwich incorporates roast chicken, Parmesan cheese, and a tangy Caesar Salad Vinaigrette between two slices of honey wheat bread. Pictured with our Cucumber-Herb Tea Sandwiches and Ham, Asparagus & Tahini Tea Sandwiches.
Classic Chicken Caesar Salad Tea Sandwiches
Serves: 12
Ingredients
- 2 1⁄2 cups finely chopped roast chicken, white and dark meat
- 1 1⁄2 cups chopped romaine lettuce
- 1⁄2 cup coarsely grated Parmesan cheese
- Caesar Salad Vinaigrette (recipe follows)
- 4 tablespoons mayonnaise
- 1⁄3 cup finely grated Parmesan cheese*
- 8 large slices firm honey wheat bread
Instructions
- In a large bowl, toss together chicken, lettuce, and coarsely grated cheese with enough vinaigrette to coat all ingredients.
- Spread a thin layer of mayonnaise onto all bread slices. On mayonnaise side of 4 bread slices, spread a thick, even layer of chicken salad. Sprinkle finely grated cheese evenly on top of chicken salad. Cover with remaining bread slices, mayonnaise side down, to make 4 whole sandwiches. Using a serrated bread knife in a gentle, sawing motion, trim and discard crusts from all sides of sandwiches. Cut each sandwich into 3 equal rectangles to make a total of 12 tea sandwiches. Serve immediately, or cover with damp paper towels, place in a covered container, refrigerate, and serve within 2 hours.
Notes
*We used a fine Microplane grater.
Caesar Salad Vinaigrette
Serves: approximately 1 cup
Ingredients
- 1⁄3 cup extra-virgin olive oil
- 1⁄4 cup finely grated Parmesan cheese*
- 2 large pasteurized raw eggs**
- 2 tablespoons fresh lemon juice
- 1 teaspoon anchovy paste***
- 1⁄4 teaspoon finely chopped garlic
- 1⁄2 teaspoon stone-ground Dijon mustard
- 1⁄4 teaspoon Worcestershire sauce
- 1⁄8 teaspoon fine sea salt
- 1⁄8 teaspoon ground black pepper
Instructions
- In a medium jar with a screw-top lid, combine olive oil, cheese, eggs, lemon juice, anchovy paste, garlic, mustard, Worcestershire sauce, salt, and pepper. Shake vigorously until emulsified. Refrigerate and use within a day.
Notes
*We used a fine Microplane grater.
**Use 2 tablespoons mayonnaise in place of 2 large eggs, if desired.
***Use 1 teaspoon finely chopped capers in place of 1 teaspoon anchovy paste, if desired.
**Use 2 tablespoons mayonnaise in place of 2 large eggs, if desired.
***Use 1 teaspoon finely chopped capers in place of 1 teaspoon anchovy paste, if desired.
