Chicken caesar sandwich ring
Recipe by Caitlin Hawley
2 cans (11 oz each) Pillsbury refrigerated crusty French loaf
1 egg, beaten
1 lb cooked chicken (from deli), cut into 1/8-inch slices
4 tablespoons Caesar dressing
1/4 cup shredded fresh Parmesan cheese (1 oz)
2 cups torn romaine lettuce (about 6 leaves)
1 large tomato, sliced
Prep. Time → 10 min
Cook Time → 25 min
1. Heat oven to 375°F. Grease or spray large cookie sheet. Remove dough from both cans. Place dough seam side down, and join ends to form large ring; press ends together firmly to seal.
2. Brush dough ring with beaten egg. With kitchen scissors, cut surface of dough every 2 inches to form Vs.
3. Bake 20 to 25 minutes or until deep golden brown. Cool 15 minutes.
4. With serrated knife, cut bread ring in half horizontally. Top bottom half of ring with chicken. Drizzle with 2 tablespoons of the dressing. Sprinkle with Parmesan cheese. Top with lettuce, tomato and remaining 2 tablespoons dressing. Cover with top half of ring. Cut into sandwiches.
main courses, chicken, sandwich, caesar October 29, 2011 19:18
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