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Grilled Chicken Caesar Sandwich (6/15/2007)

Grilled Chicken Caesar Sandwich

Chicken Marinade:

1/3 cup Caesar Salad Dressing
1/2 cup Olive Oil
2 teaspoons garlic, minced
Juice of 1 lemon
salt & pepper to taste
5 chicken breasts, boneless, skinless

Mix all ingredients, except chicken, together in a small bowl. Place chicken in large zip lock back. Pour marinade over chicken, and, turn to coat. Refrigerate at least 30 minutes, or up to 4-5 hours. When ready to grill, lightly oil grill grates, set grill to medium, and, grill chicken 7-8 minutes per side, or, until juices run clear. Let rest 5 minutes. Slice chicken in thin slices.

Sandwich ingredients:

1 loaf French Bread (toasted if you'd like)
1 bottle Caesar salad dressing (lite or low fat is fine)
Romaine lettuce, washed and torn into large pieces
Thin Sliced deli-style ham
1 red onion, thinly sliced
1 medium tomato, thinly sliced
Provolone cheese, thinly sliced
Colby-Jack cheese, thinly sliced
Grated Parmesan cheese


Slice bread into three layers (do this before you toast the bread). Spread cut sides with dressing. Layer with romaine lettuce, the sliced chicken breast, onion, and provolone cheese on bottom layer. Cover with center slice of bread. Cover with sliced ham, tomato slices, Colby-Jack cheese and more romaine lettuce and sprinkle with grated Parmesan cheese. Place top slice of bread on sandwich. Press down lightly. Cut into serving pieces. Hold together with toothpicks if needed.

This week's (6/18/07) recommended wine from Van's Liquor store is:

Luna, Napa Valley Pinot Grigio

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