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!
This recipe makes enough filling for 14 sandwiches. The filling freezes well.
CHICKEN CAESAR SANDWICHES
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.
copyright 2014 Barb Szyszkiewicz