Now updated to include instructions to make these in the Instant Pot!
These sandwiches are great for busy days and are full of flavor! Serving them on garlic bread means that you’re basically putting your sandwich on a gigantic crouton–and that concept is a huge hit with kids.
I could not compute the exact carb count for the sandwich, as your mileage may vary depending on the bread you choose. Check the label!
Another way to serve this would be as a lettuce wrap. Romaine is not the best choice for this; use a large-leaf lettuce or even butter lettuce and just make many small packets. That’s a very low-carb option!
Note that you can use any skinless chicken in this recipe (if you’re up for removing the bones from the cooked chicken before shredding) but the nutrition information is based on boneless skinless chicken breasts.
This recipe makes enough filling for 14 sandwiches. The filling freezes well.
CHICKEN CAESAR SANDWICHES
Makes 14 sandwiches; 3g carbs each PLUS the carbs in the bread
4 boneless, skinless chicken breasts
water to cover
1 pint creamy Caesar salad dressing
1 tsp. garlic powder
1 TBL parsley flakes
1 tsp freshly-ground black pepper
Italian rolls (6-inch torpedo rolls or round)
1 TBL butter, melted, for each roll
FOR THE SANDWICHES
Provolone cheese, sliced
Place chicken breasts in crockpot and cover with water. Cover and cook 4 hours on LOW. Remove chicken, discard liquid and shred chicken. Return to crockpot and add Caesar dressing, garlic, parsley and pepper. Stir to combine and cover. Cook 30 more minutes (I set the crockpot on WARM for this step.)
Slice the rolls open but do not cut completely in half. Spread with melted butter and sprinkle on garlic, basil and oregano. Toast in the oven until brown and crispy (5 to 10 minutes at 375.) Cool slightly, then top with cheese, lettuce, tomato and chicken.
Here’s a quick and easy way to shred the chicken: only 30 seconds in the stand mixer! Watch the video on Facebook.
To make these in the Instant Pot:
2 bone-in, skin-on chicken breasts
water to cover
Place chicken breasts in Instant Pot and cover with water. Cover and choose Slow Cook function and use the HIGH setting. If chicken is frozen, cook 5 hours. If defrosted, cook 4 hours. Remove chicken, discard bones and skin, then shred meat. Return to pot and add Caesar dressing, garlic, parsley and pepper. Stir to combine and cover. Cook 30 more minutes (I set the Instant Pot on WARM for this step.)
copyright 2014, 2017 Barb Szyszkiewicz
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