Chicken Caesar salad open sandwich
Skinless chicken breast
400 g, halved or tenderloins
Anchovy fillets in oil, drained
25 g, finely chopped
1 clove(s), crushed
1 cup(s), leaves separated
Shaved parmesan cheese
¼ cup(s), (20g)
- Heat a chargrill pan over mediumhigh heat. Add chicken and cook for 2–3 minutes each side or until cooked. Remove from pan. Add bacon to same pan and cook for 1–2 minutes each side or until crisp, then drain on paper towel. Cut each tenderloin in half. Cover to keep warm.
- Half-fill a large frying pan with water and bring to a simmer. Carefully crack one egg into a cup, then slide into water. Repeat with remaining eggs. Gently poach for 1–2 minutes or until whites are set and yolks are soft.
- Split Turkish bread in half and cut each half into 2 pieces. Lightly spray bread with oil. Cook bread in cleaned chargrill pan for 1–2 minutes each side or until toasted. Combine mayonnaise, juice, anchovies, garlic and 1 tablespoon warm water in a small bowl to make dressing.
- Place one piece of toast on each serving plate. Top with lettuce and drizzle with dressing. Top with chicken, bacon and egg. Serve sprinkled with parmesan and freshly ground black pepper.